Crab Rangoon

Name: Crab Rangoon
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 48
Cuisine: Global
Ingredients: 170 grams crabmeat, drained and flaked; 227 grams package cream cheese; 1 clove garlic, minced; 2 green onions with tops, thinly sliced; 1 teaspoons light soy sauce; 48 wonton wrappers; 2 teaspoons Worcestershire sauce

Crab Rangoon is a pescatarian recipe with 48 servings. One serving contains 41 calories, 2g of protein, and 2g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of green onions, cream cheese, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Oven

Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time.

Ingredients you will need

Worcestershire Sauce

Cream Cheese

Green Onions

Soy Sauce

Garlic

Crab

Equipment you will use

Bowl

Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.

Ingredients you will need

Cooking Spray

Water

Equipment you will use

Baking Sheet

Bake in the preheated oven until golden brown, 12 to 15 minutes.

Equipment you will use

Oven

Equipment

Baking Sheet

Oven

Bowl

Ingredients

Servings:

170grams

crabmeat, drained and flaked 227grams

package cream cheese 1clove

garlic, minced 2

green onions with tops, thinly sliced 1teaspoons

light soy sauce 48

wonton wrappers 2teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Stonestreet Estate Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.