Friday, July 5, 2013

Baked Crab Ragoon

This is such an easy way to make Crab Rangoon, I don’t think I’ll ever go back to the frying method.  If it is the cream cheese filling you love, you’ll like these.  The crust is crispy but lighter because they are soaked in grease.

¼ tsp. garlic powder
¼ tsp. Worcestershire sauce
¼ tsp. onion powder
8 oz. lump crab
6 oz. whipped cream cheese
25 small 3 x 3 inch wanton wrappers
Cooking spray

Mix crab, garlic powder, Worcestershire sauce, onion and cream. You may substitute the onion powder with finely chopped green onion if you prefer.  Taste test for seasoning.  You may wish to add more. I added a pinch of Kosher salt.  You may think it is necessary also.

Spoon 1 heaping teaspoons of the mixture into wanton centers and pull up all four corners and pinch.  You do not need to use any washes to make them stick.

Put on a large lined baking sheet. I used my Silpads.  I was able to make 25 appetizers.  Spray each one well with cooking spray before putting them into the oven. 

Bake at 425° F. for 12 minutes or until golden brown.

Eat while still warm.  You can make ahead of time and put them into the oven before dinner.  

Have a great day, be happy and may God bless you and yours.

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