Sunday, April 3, 2011

Mandy's Bytes: No Fry Crab Rangoons

I don't know about you guys, but whenever I attempt making fried food, I always end up getting oil burns and those aren't fun. So I was pretty excited when Cami and I found this great recipe on for baked Crab Rangoons. Not only is it a healthier option, it's also much safer for those of us with a fear of frying.

- 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

Since these are baked instead of fried, the first step you can take is to preheat the oven to 425 degrees. Get out a decent sized bowl to mix the filling in and after you've drained the crab put it into your mixing bowl. You can use a fork to flake the crab into small bits.
Next you want to add to the mixing bowl the cream cheese, chopped green onions, minced garlic, Worcestershire sauce, and soy sauce. Don't make the same mistake we did, adding 2 tsp soy sauce, and 1/2 tsp Worcestershire, ours came out a wee bit salty (but still delicious). We also had to substitute about a teaspoon of garlic powder for the fresh garlic, which worked just as well.
We tried mixing the filling together with a whisk, but it just ended up getting all stuck inside the whisk, so a fork or spoon is really all you need. Or if you don't mind getting your hands dirty, just squish it all together with your fingers.
When you're filling the wrappers, you can make them pretty much any shape you want, a purse or a triangle like the original recipe, we chose to do a wonton type pinched triangle shape. Drop about a heaping teaspoon of filling onto each wrapper, wet the edges with water and pinch together with a fork or your fingers. Make sure to get a really good seal or the filling can make quite a mess on the baking sheet.
Get a baking sheet ready and spray it with cooking spray, then you can line up your rangoons, they can be fairly close together on the sheet, and we managed to fit the whole batch on one sheet. The recipe calls for 48 wrapper, but we only ended up with 31 rangoons.
After you have them all on the sheet give them another good coating of cooking spray, and bake them for 12 to 15 minutes. Take them out when the edges of the wrappers are golden brown. You can serve these with any sauce you want, my personal favorite is a Sweet Chili Sauce, and they are shown here with Black Bean Garlic Sauce.
These were a delicious treat, and a healthier alternative to their greasy take-out counterparts.

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