Crab Rangoon

This month, my assignment for Secret Recipe Club was:

Morsels of Life

Somehow, I ran across her recipe for Baked Crab Rangoon.  I have been in love with Crab Rangoon since I first learned how to make them in college.  I have always deep fried them, and they are fabulous.  I was intrigued by this baked version so there was no question about my recipe choice.

I did do a few things differently.  First, I sprayed the muffin tin with olive oil spray, put the wonton wrappers in, then sprayed the wrappers and crossed my fingers.  It worked just fine.  I did pull them out after just 5 minutes in the oven.  They were browning quickly on the corners and I was concerned about warming them up again with the cream cheese mixture.

I don't have access to much crab meat in the small desert town where I live, so I picked up some canned.  I used more cream cheese, because I couldn't see how 1/4 cup could possibly stretch to fill 20 wonton skins, (wonder if it's a typo?) and stirred in the green onion because that's how I make mine.  I was interested to see what the lemon juice and Worcestershire brought to the rangoon, because I don't add them to mine.  I chose to omit the sour cream, no real reason other than it was optional.

The first batch turned out okay, but I lowered the oven temperature for the second baking as I was concerned about burning and 3 minutes wasn't really enough to warm the cream cheese very much.  I guess we just prefer the deep-fried version with the melty cheese!  Don't get me wrong, we still ate them all!!

For the second batch, we decided to put the cream cheese mixture in before baking the wontons at all.  I baked those for 7 minutes, and the result was good.  The cream cheese mixture was hot and creamy, but the wontons were a bit less crispy on the bottom. 

I'd say you could do it either way, really.  These would be a good appetizer to make ahead for a party if you didn't want to be standing around deep-frying, just have them made up and pop them in the oven (or not) right before the party starts, but just know they're not exactly what you'd expect from a crab rangoon.

Please follow the link if you'd like to see the original recipe.  My version is listed below. 

P.S. Next time I will omit the Worcestershire as well. 

They are pretty little things!

Crab Rangoon
Adapted from Morsels of Life

24 wonton skins
1 can of crab meat, about 6 ounces
2 teaspoons lemon juice
8 ounces cream cheese, room temperature
2 teaspoons Worcestershire sauce (omit)
4-5 green onions, sliced (3 stirred in, 1-2 reserved for garnish)

Spray muffin tin with olive oil, press wonton skins gently into tins, then lightly spray skins.

Bake at 375 degrees F about 5 minutes, and wonton skins should be crispy.  *(see above for alternate baking option)

Meanwhile, combine remaining materials (except crab) and mix well. Gently mix in crab. Spoon filling into wonton shell, about 1 tablespoon per wonton.

Bake at 350 degrees F for 3-5 minutes to warm up entire Crab Rangoon, if desired, keeping a close eye on them so they don't burn. Garnish with reserved green onions.