Path: utzoo!attcan!uunet!aplcen!samsung!zaphod.mps.ohio-state.edu!ncar!umigw!mthvax!recipes
From: eal0383@cec1.wustl.edu (Beth Lamon)
Newsgroups: rec.food.recipes
Subject: CRAB: Crab Rangoon
Summary: original subject was CRAB RANGOON
Keywords: recipe crab
Message-ID: <1990Oct20.061619.27763@mthvax.cs.miami.edu>
Date: 20 Oct 90 05:52:51 GMT
Sender: aem@mthvax.cs.miami.edu (a.e.mossberg)
Followup-To: rec.food.cooking
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Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)


I haven't had time to try this recipe...  Hope you enjoy!

CRAB RANGOON

1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese)
     {amount based on how "cheesy" you want them}
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

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 degree oven for 12 to 15 minutes, or until
golden brown. Serve hot with sweet-sour sauce or mustard sauce. 

Makes 48 appetizers.

NOTE: Rangoon can also be fried in oil - the person from whom I got the
recipes said they taste better fried.