Friday, March 14, 2014

Baked Crab Rangoon

15 won ton wrappers
1 (8 ounce) package vegetable cream cheese, softened
1 (3.53 ounce) pouch crab, drained
1/4 cup sweet and sour sauce

Preheat oven to 350 degrees.  Lightly coat won ton wrappers with cooking spray.  Press won ton wrappers into mini muffin cups.  In small bowl, combine cream cheese and crab.  Mix well.  Spoon mixture into won ton wrappers.  Top with sweet and sour sauce.  Bake 8 to 10 minutes or until golden brown.
I love to go to a Chinese restaurant and order Crab Rangoon.  This baked version is so easy to make and has all the flavor my local restaurant has, but without the hassle of trying to fold them up and deep fry them.  When I have deep fried them in the past, the filling in some of the Rangoons would spill out, leaving me with empty won ton wrappers.  With this recipe, each one comes out perfect every time!

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