I don’t know about you, but there are some things that I cannot resist at a Chinese restaurant. Those delicious cream cheese filled puffs of crab happiness fried to perfection is one of them. They’re horrible for your body, but good for your soul.
As I continued on my little quest of curiosity, it only made sense to reexamine these as well. Surely there was a way to cut back on some of the calories as well as the price. It only took a matter of moments to find exactly what I wanted. The recipe is ridiculously simple. It does take time to put together your rangoon, but if you do them with a movie on in the background you won’t notice the time pass. I find it fun and the results are completely worth it!
Price comparison: In the freezer section, you can get a little box of 8 crab rangoon for $5.00 or you can make over 24 for $4.50. The ingredients you will need to purchase –imitation crab, (I prefer the flavor of this over canned and it’s normally on sale) cream cheese, (I picked the reduced fat option) wontons and green onions. All of the remaining ingredients you should already have at home. You put together your filling, assemble your rangoon and freeze them. We absolutely love them! We had guests over and they were amazed.
My favorite part is that you don’t deep fry them. They’re baked. The recipe does call for some butter on top. It’s mostly for presentation so you’re not serving wontons with flour still on the outside. You can serve them as is or put a dash of cooking spray on top. Either way, you won’t be disappointed.
Tip: When you freeze wontons, the best thing to do is layer them in a freezer bag with wax paper. This way your rangoon don’t stick together and putting a batch in the oven is easier.
- Imitation crab $2.00 – you only use half so I count $1.00
- Cream cheese $2.00
- Wontons $2.50 – you only use half so I count $1.25
- Green Onions .50 – you only use two so I count .25
If you double the recipe to use all of the crab and wontons, it would cost you $9.00 for 48 wontons. Talk about a bargain! If you have the freezer space, it’s best to make a double batch. The rangoon will keep and it’s nice to have the perfect appetizer on hand. My obvious conclusion: definitely worth it!
Baked Crab Rangoon
By Charmie777 on July 25, 2005
- Prep Time: 45 mins
- Total Time: 45 mins
- Yield: 24 rangoon
- 8 ounces neufchatel cheese, softened ( low fat cream cheese)
- 1 (3 ounce) cans crabmeat, drained and flaked
- 2 -2 1/2 green onions, thinly sliced
- 1/2 garlic cloves, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1 (24 count) packages wonton skins
- 1/8-1/4 cup melted butter
- In medium bowl, combine all ingredients except wonton skins and butter.
- Mix until well blended.
- Place 1 teaspoon filling in center of each wonton skin.
- Moisten edges with water.
- Fold in half to form triangle, pressing edges to seal.
- Pull bottom corners down and overlap slight; moisten one corner and press to seal. (Usually there is a diagram on the wonton package. I think they look like little kerchiefs.).
- Arrange on baking sheet that has been coated with vegetable spray.
- Brush with melted butter.
- Bake in 350º oven for 12-15 minutes, or until golden brown.
- Serve hot with sauce if desired.