Baked Crab Rangoon

I need to make this to get a picture of it, myself.

Here's a picture I, um, borrowed from this baked crab rangoon recipe at recipezaar, which is NOT the one I used for the base recipe of mine, but the rangoons still look pretty similar:



Baked Crab Rangoon

1/2 an onion, diced fine
8 oz pgk neufchatel cheese (light cream cheese)
4 oz canned crabmeat or Krab
package of wonton wrappers
cooking spray

adjust proportions to your tastes :-)

preheat oven to 350 degrees

blend onion, neufchatel cheese, and crab/Krab together

scoop ~1 T. into the center of wrappers and fold into the funky crab rangoon shape, or into boring triangles. Moisten fingertip with water to seal as you press wrapper together.

Place on a nonstick pan or pan lined with parchment paper (I recommend this)

spritz folded crab rangoons with cooking spray lightly from both sides

bake until wrappers are golden brown, about 15-20 minutes. If you make the pointy-cornered shape keep an eye on the tips overbrowning.

These were very much like the filling at our local chinese buffets. Using the Krab and low fat cream cheese makes these only about 30% calories from fat.

The original recipe called for 2 T. snow peas, chopped, and some minced garlic sauteed with the onion in some olive oil, and 2 tsp soy sauce ... but I didn't add those 'cause that wouldn't have been like our local ones.