Crab Rangoon

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Crab Rangoon





Recipe by LunarCrystal



This is said to be the closest to the rangoon served at a certain Asian
food chain. The rangoon can also be deep-fried instead of baked.









Ingredients:



1 clove garlic, minced

1 (8 ounce) package cream cheese

1 (6 ounce) can crabmeat, drained and

flaked



2 green onions with tops, thinly sliced

2 teaspoons Worcestershire sauce

1/2 teaspoon light soy sauce

48 wonton wrappers









Directions:





1. Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.





2. Combine garlic, cream cheese, crab, green onions, Worcestershire
sauce, and soy sauce in a bowl. To prevent wonton skins from drying,
prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto
the center of each wonton skin. Moisten the edges with water and fold
the wonton skin diagonally to form a triangle, pressing edges to seal.
Moisten one of the bottom corners. Create a crown by pulling both bottom
corners together and sealing. Arrange the rangoon on the baking sheet
and lightly spray with cooking spray.







3. Bake in the preheated oven until golden brown, 12 to 15 minutes.







---------------------------------------------------------







Sweet and Sour Sauce



An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice





Ingredients:



3/4 cup white sugar

1/3 cup white vinegar

2/3 cup water



1/4 cup soy sauce

1 tablespoon ketchup

2 tablespoons cornstarch





Directions:





1. Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch
in a medium saucepan, and bring to a boil. Stir continuously until the
mixture has thickened.

Read more: http://www.cooking-with-us.com/crabrangoon.php##ixzz3cgjjL18J