Reduced-fat crab rangoon
48 canaps
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Cream cheese |
| 6 | ounces | Lump crab meat; drained & flaked |
| 2 | Scallion; including tops, thinly sliced | |
| 1 | Garlic clove; minced | |
| 2 | teaspoons | Worcestershire sauce |
| ½ | teaspoon | Soy sauce, thin |
| 1 | pack | Won ton skins (48 count) |
| Vegetable spray coating | ||
Directions
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. 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.