Oven “Fried” Crab Rangoon
On February 22, 2015 by Eliz
This recipe originally was posted on an unknown website visited by my Number One Fan called, “Baked Cream Cheese Won-tons” and they were made with shrimp. When I read it, I realized this was an amended version of a classic Cantonese appetizer I’ve seen on countless Chinese restaurant menus, Crab Rangoon. I was intrigued with the oven baking cooking process since frying anything is just an enormous pain in terms of set-up, calorie count and clean-up. Paired with a Chinese New Year dinner of Asian Shrimp Spring Rolls, and these little gems were a nice accompaniment and came out pretty darn good.
As a dipping sauce, you need something that imparts sweet and heat. You could use any variety of marmalade, mixed with some hot Chinese mustard. I just happen to have on hand some La Choy Sweet and Sour sauce, and mixed in some Coleman’s mustard. I thought it worked quite well.
Ingredients
1 5-1/2 ounce can of crab meat
1 cup whipped cream cheese (like, Philadelphia)
18 won-ton skins
2 tsp minced garlic
1 tsp minced ginger
2 green onions, sliced very thin
1 tsp sesame oil
1 egg, beaten
salt & pepper to taste
shot of Sriracha sauce, to taste
non-stick cooking spray (like, Pam)
The Recipe
Preheat oven to 400 degrees. Lightly spray a sheet pan or baking sheet with the non-stick spray.
Mix the crab, cream cheese, garlic, ginger, green onions, sesame oil, salt, pepper and Sriracha sauce in a mixing bowl and stir well to combine.
To assemble the Rangoon, place a won-ton wrapper on a work surface and spoon in about a teaspoon of the crab mixture in the center. Using your finger, rub the edges of the won-ton wrapper with the egg. Fold all sides over the filling to create an ‘X’, pinching the edges to seal.
Place the won-tons in a single layer on the baking sheet and coat the won-tons with a light shot of the cooking spray.
Bake in the preheated over 10-12 minutes until the Rangoons are brown and crisp.
Serve hot with the dipping sauce.
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