Crab Rangoon

Recipe View Prepare the Baking Sheet: Preheat your oven to 425 degrees F (220 degrees C). Lightly coat a baking sheet with cooking spray. (5 minutes)

Recipe View Mix the Filling: In a mixing bowl, thoroughly combine the softened cream cheese, flaked crabmeat, sliced green onions, minced garlic, Worcestershire sauce, and soy sauce until a homogenous and creamy mixture forms. (10 minutes)

Recipe View Assemble the Rangoon: To prevent the wonton wrappers from drying out, work with a few at a time, keeping the rest covered under a damp towel. Place approximately 1 teaspoon of the crab filling in the center of each wonton wrapper. (20 minutes)

Recipe View Seal and Shape: Moisten the edges of the wonton wrapper with water. Fold the wrapper diagonally to form a triangle, pressing firmly along the edges to seal and remove any trapped air. (20 minutes)

Recipe View Create the Crown: Moisten one of the bottom corners of the triangle. Bring the two bottom corners together, overlapping slightly, and press to seal, forming the signature Rangoon 'crown' shape. (20 minutes)

Recipe View Arrange and Prepare for Baking: Place the assembled Rangoons on the prepared baking sheet, ensuring they are not overcrowded. Lightly spray the tops of the Rangoons with cooking spray to promote even browning. (5 minutes)

Recipe View Bake to Golden Perfection: Bake in the preheated oven for 12 to 15 minutes, or until the Rangoons are beautifully golden brown and crispy. (15 minutes)

Recipe View Cool and Serve: Remove from the oven and allow to cool slightly on the baking sheet before serving. These are best enjoyed warm! (5 minutes)