cateory: specialty
Crab Ragoon
Reviews: 198
Ingredients:
- 1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese).
- Amount based on how \"cheesy\" you prefer.
- 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
How to make
Crab Ragoon
Crab Ragoon
- Filling: 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 Fahrenheit degree oven for 12 to 15 minutes, or until golden brown.
- Serve hot with sweetâsour sauce or mustard sauce.
Comments for
Crab Ragoon
Crab Ragoon
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