Crab Rangoon
  • 1 package (8oz) cream cheese (I used the fat-free kind. I was curious about the chive and onion version :D)
  • 1 can (6oz) crab meat, drained and flaked (or you can use the imitation kind - that's what I did :D)
  • Garlic Powder to taste
  • 1 pkg (48 count) won ton skins
  • vegetable spray coating
  1. In medium bowl, mix together cream cheese, crab meat and garlic powder.
  2. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.)
  3. Place 1 tsp filling in center of each won ton skin. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. (You can put them together however you want. The flatter ones cook better than the "claw"-looking ones.)
  4. Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12-15 minutes or until golden brown. Serve hot with sweet-sour sauce or mustard sauce.