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| Crab Rangoon |
| 8 oz cream cheese 6 oz white crab meat 2 Green onions with tops, 2 Cloves garlic, minced 1 pk (48) won ton skins Vegetable spray |
| 1. In medium bowl, combine all ingredients except won ton skins and spray. Mix well. 2. 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. 3. Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. 4. 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. Crab Rangoon Sauce: Use this sauce as a dip for the rangoon: 6 tbsp. soy sauce 1/2 tsp. each: wasabi, anchovy paste 1 tsp. minced fresh ginger Allow ginger to soak in the soy sauce over night to enhance flavor. |