Ingredients
- Cream cheese, softened: 8 ounces
- Imitation crab meat, finely chopped: 6 ounces
- Green onions, thinly sliced: 2 tablespoons
- Worcestershire sauce: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Wonton wrappers: 24
- Egg: 1 large, beaten
- Cooking spray: As needed
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet with cooking spray.
- Step 2: In a medium bowl, combine the softened cream cheese, chopped crab meat, green onions, Worcestershire sauce, and garlic powder. Mix until well combined.
- Step 3: Lay out a wonton wrapper. Brush the edges with the beaten egg. Place about 1 teaspoon of the crab mixture in the center of the wonton wrapper.
- Step 4: Fold the wonton wrapper in half diagonally to form a triangle, pressing the edges firmly to seal. You can also fold them into other shapes if you prefer, ensuring they are completely sealed.
- Step 5: Place the filled and sealed rangoons on the prepared baking sheet. Lightly spray the tops of the rangoons with cooking spray.
- Step 6: Bake for 8-10 minutes, or until golden brown and crispy. Serve immediately with your favorite dipping sauce.
Notes
- Store leftover baked rangoons in an airtight container in the refrigerator for up to 3 days.
- Reheat rangoons in a preheated air fryer at 350°F (175°C) for 2-3 minutes to restore their crispiness.
- Serve these crispy baked rangoons as a delightful appetizer with sweet chili sauce or a tangy plum sauce for dipping.
- For extra flavorful rangoons, ensure the cream cheese is thoroughly softened before mixing to avoid lumps and create a smoother filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American