Baked Crab Rangoon

So, i have seen all sorts of things on Pinterest, some of which turn out to be fake. I think I might have been Asian in a past life. Because when I need comfort food, I go for Crab Rangoon. Ideally it would be accompanied by some General's chicken. I don't care much if it is the Tso, Tzo, Gao, or whatever variety. I don't even care that general's chicken is an American invention. Back to why we are here...

So I had been talking about this "baked" crab rangoon post all week. I mean, they are crispy, right? How do you do that without deep frying? I spent the morning looking at a bunch of recipes, but I didn't have all the ingredients for any of them. So, I did what I would have done anyway...I winged it.

The picture to the right is of the over-stuffed ones. I'll update when I make the crispier version!

Crab Rangoon

16 oz cream cheese
2-3 cloves garlic, minced
3-5 green onions, chopped (you can use the green and white parts)
1 can crabmeat, drained (you can use the good stuff, but I didn't bother)
cooking spray
small won tons
water
couple pats of butter melted (or cooking spray)

Preheat the oven to 425.

Mix the cream cheese, crab garlic and onions in a bowl. You can also add chopped water chestnuts for texture, or even finely chopped celery. Make an assembly line of the wrappers, small bowl of water, cooking sheet (sprayed with cooking spray), and the couple pats of melted butter.

Take a wonton wrapper and dip each edge in the water so they are moist. Put a teaspoon of filling in the center. Pinch out the air and seal the edges. You can leave as triangles, but I mad into the more traditional "purse" shape - bring the 2 corners together and seal. Put on the cookie sheet.

Once they are all on there, you can brush them with butter, or spray with cooking spray.

Bake for ~15 minutes

Here's some tips - if you leave air pockets in them or don't get the edges sealed, the filling will leak. Don't over fill - I used about a tablespoon of filling; they won't get crispy where the filling is, so leave some edges that will crisp up.

You can heat up some vegetable or peanut oil in a heavy pot and fry, but you really don't need to. Who knew these would be so easy - and would work!

I bought the Big Bowl brand of sweet and sour sauce because I like a vinegary sauce.