Simple Recipe: Baked Crab Rangoons Two Ways

Last Friday, I linked to this recipe for baked crab rangoon — and over the weekend we made them! On the original recipe, some people warned that the triangles could get runny and suggested making them in mini muffin tins instead. We wanted to try it both ways to see which worked best: a crab rangoon taste off! We made them on Saturday morning (they only took half an hour!) and took them to James’ parents house for lunch.

This is a very minimal modification of the original recipe, which included ground ginger (not my fave). The only difference between the two shapes is the folding of the won ton wrappers. My oven runs hot, which is why mine turned out a bit charred around the edges — but we liked the crunch!

Ingredients:

2 tablespoons light sour cream
8 oz reduced fat cream cheese, softened
1 scallion, thinly sliced
1 garlic clove, minced
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 cup crab meat, drained
wonton wrappers

Instructions:

1. Preheat the oven to 400 degrees. Mix the sour cream, cream cheese, scallion, garlic, soy sauce, and sugar until well combined. Gently fold in crab meat.

2. Drop about 1 to 1 1/2 teaspoons filling into the won ton wrappers. If you’re using the muffin tin method, grease the tin first and then insert the won ton wrappers. If making the triangle rangoons, grease a non-stick baking sheet, then lay the won ton wrappers flat.

3. Bunch together the tops of the muffin tin rangoons, or fold over the triangle rangoons. For the triangle rangoons, press out any air bubbles and seal the edges by pressing with a fork.

4. For triangle rangoons, brush with water and mist with cooking spray. Sprinkle with salt.

5. Bake for about 12 minutes or until golden brown around the edges. For triangle rangoons, flip over halfway through.

The verdict: Tracey’s original triangle shaped rangoons! We all agreed that they were easier to eat, crunchier, and the flavor was more evenly spread out because of the flat shape. By sealing off the edges with a fork, you’ll avoid the problem some people ran into with the insides leaking out.

I’m so excited about this recipe because it means we don’t have to wait until the next time we have Chinese delivery to have crab rangoon! Dangerous? A little. But hey, these babies aren’t fried so at least they’re slightly less sinful.

 More easy recipes right this way!

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