Recipe Details

Summary

Name: Crab Ragoon

Category: Chinese

1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese).

Amount based on how "cheesy" you prefer.

1 can (6 ounces) crab meat, drained and flaked

2 green onions including tops, thinly sliced

1 clove garlic, minced

2 teaspoons Worcestershire sauce

1/2 teaspoon lite soy sauce

1 package (48 count) won ton skins

vegetable spray coating

1. Filling: In medium bowl, combine all ingredients except won ton skins

and spray coating; mix until well blended.

2. To prevent won ton skins from drying out, prepare one or two rangoon

at a time. Place 1 teaspoon filling in center of each won ton skin.

Moisten edges with water; fold in half to form triangle, pressing edges

to seal. Pull bottom corners down and overlap slightly; moisten one

corner and press to seal. Lightly spray baking sheet with vegetable

coating.

3. Arrange rangoon on sheet and lightly spray to coat. Bake in 425

Fahrenheit degree oven for 12 to 15 minutes, or until golden brown.

Serve hot with sweet−sour sauce or mustard sauce.