Post by Amani on Feb 25, 2004 14:37:47 GMT -5
Crab Rangoon
8 ounces cream cheese
6 ounces lump crab meat
2 scallions, thinly sliced
1 garlic clove, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
1 package won ton skins
vegetable oil, or vegetable oil spray
In medium bowl, combine first six ingredients. Mix until well blended.
Place 1 teaspoon of filling in center of each won ton skin. Pull bottom corners down and overlap slightly;
moisten one corner and press to seal.
Traditional method: Deep fry the rangoon a few at a time in 375 degree F vegetable oil until golden brown.
Reduced fat method: Lightly spray baking sheet with vegetable oil. Arrange Rangoon on sheet and lightly spray to coat. Bake in 425 degree F oven for 12-15 minutes or until golden brown.
Serve hot with sweet and sour sauce or Chinese hot mustard.
8 ounces cream cheese
6 ounces lump crab meat
2 scallions, thinly sliced
1 garlic clove, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
1 package won ton skins
vegetable oil, or vegetable oil spray
In medium bowl, combine first six ingredients. Mix until well blended.
Place 1 teaspoon of filling in center of each won ton skin. Pull bottom corners down and overlap slightly;
moisten one corner and press to seal.
Traditional method: Deep fry the rangoon a few at a time in 375 degree F vegetable oil until golden brown.
Reduced fat method: Lightly spray baking sheet with vegetable oil. Arrange Rangoon on sheet and lightly spray to coat. Bake in 425 degree F oven for 12-15 minutes or until golden brown.
Serve hot with sweet and sour sauce or Chinese hot mustard.