Baked Crab Ragoon Recipe
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Baked Crab Ragoon

1 (8 oz) pkg cream cheese softened

1 can (6 oz) crab meat drained and flaked

2 green onions including tops, thinly sliced

1 clove garlic, minced

2 tsp. worcestershire sauce

1/2 tsp. soy sauce

1 pkg. (48count) won ton skins

vegetable spray coating

In a medium bowl, combine all ingredients except the won ton skins and spray. Mix well

To keep skins from drying out, prepare one or two rangoons at a time.

Place 1 tsp. filling in the center of each wonton skin. Pull bottom corners down and overlap slightly. Moisten one corner and press to seal.

Lightly spray baking sheet with the vegetable coating. Arrange the rangoons on sheet and spray lightly to coat.

Bake at 425 for 12-15 minutes, or until golden brown.

Serve hot with sweet-sour sauce or mustard sauce.

Makes 48 appetizers


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