I just love these little bites of crab meat encased with Wonton wrappers. This was one of the appetizers I served on New Year’s Eve.
- 8 oz. cream cheese, softened
- 8 oz. canned lump crab meat, drained and flaked
- 1 tsp. red onion, chopped
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. low-sodium soy sauce
- black pepper, freshly ground to taste
- 1 green onion, sliced and minced
- 1 large garlic clove, minced
- 1 pkg. Wonton wrappers
Combine all of the above ingredients except the wrappers. I usually use square wonton wrappers as that is what is available and they will hold about 2 tsp. of mixture. I have used gyoza wrappers and they will hold about 1 tbsp. mixture. It’s best not to have any thing seep out! Place the mixture on each wrapper, rub water or a water/cornstarch mix on two sides of the wrapper. Fold over and seal – I sometimes use my pastry crimper.
I prefer the Flower Bud shape and Nurse’s Cap over the triangle shape.
You can freeze them before cooking. You do not need to thaw before cooking.
You can deep fry these in oil if desired, but I like to bake them in a preheated 425°F oven. Lightly spray parchment paper or foil on a baking sheet and the rangoons and bake until brown and a little crisp, 5 to 10 minutes. Turn, spray or brush with oil and bake a little longer.
Pineapple Chile Dipping Sauce:
This sauce was included with my original recipe and is different but delicious with these rangoons.
- 1-1/2 cups fresh pineapple. diced
- 1/2 cup sugar
- 1/2 cup water (use less to make a thicker dipping sauce)
- 2 tsp. chile garlic sauce
- juice of 1 lime
Simmer above ingredients and cook until thickened, about 5 minutes or so. Cool and puree until smooth.
The pineapple sauce is delicious – add less water to get a thicker dipping sauce.
I prefer the flower bud and nurse’s cap shapes better than triangles for these rangoons as well as wontons. They make a bite-size appetizer and are easier to eat!