Recipe (click to expand)
|6||oz||crab meat, can, drained and flaked|
|2||each||green onions, with tops, thinly sliced|
|1||each||clove garlic, minced|
|1/2||teaspoon||soy sauce, light|
|1||pk||wonton skins, (48)|
|1||vegetable spray coating|
|In medium bowl, combine all ingredients except won ton skins and spray|
coating; mix until well blended. (To prevent won ton skins from drying
out, prepare one or two rangoon at a time.)
Place 1 tsp filling in center of each won ton skin. Moisten
edges with water; fold in half to form triangle, pressing edges to
seal. Pull bottom corners down and overlap slightly; moisten one
corner and press to seal.
Lightly spray baking sheet with vegetable
coating. Arrange rangoon on sheet and lightly spray to coat. Bake in
425 degree oven for 12-15 minutes or until golden brown. Serve hot
with sweet-sour sauce or mustard sauce.
Makes 48 appetizers.
(The person who gave me this recipe used to fry the crab rangoon
rather than bake it in the oven.)