Recipe ingredients
- 1 or 2 packages (8 ounces) Neufchatel cheese, softened
- 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
Recipe method
- Filling: In medium bowl, combine all ingredients except won ton skins and spray coating. Mix until well blended.
- 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.
- Arrange rangoon on sheet and lightly spray to coat.
- Bake in 425 F degree oven for 12 to 15 minutes, or until golden brown.
- Serve hot with sweet-sour sauce or mustard sauce.
Other chinese recipes:
Crab ragoon recipe
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