Gear Up For Game Day With Delicious Crab Rangoon Appetizers
By Renee Gurley
Super Bowl party guests won’t miss the fat laden potato chips and nachos if you serve up some high end snacks such as Crab Rangoon! The trick to these is folding of the wonton wrappers to make them look great and using real crabmeat, not imitation, to get the most intense crab flavor. A traditional Crab Rangoon recipe includes regular cream cheese but this recipe offers a unique twist that still creates a wonderfully creamy and perfectly seasoned result. Enjoy!
5 wedges Light Laughing Cow Cheese (such as Garlic & Herb)
1 (6 ounce) can lump crabmeat, drained and flaked
5-6 stalks fresh chives, chopped small
1 clove fresh garlic, pressed
1 dash cayenne pepper
1 dash smoked paprika
1 dash seasoned salt
1 white button mushroom, chopped finely
1/4 small onion, minced finely
12 wonton wrappers
non-stick cooking spray
1 sprig rosemary, optional
Method of Preparation
In a medium bowl combine the chopped onion and mushroom, microwave 30 seconds to 1 minute or until softened and onion becomes translucent. Add the Laughing Cow Cheese wedges to the warmed veggies, add in the crabmeat and all the seasonings then stir to combine.
Pre-heat oven to 400 degrees. Using wonton wrappers (keep the unused portion under a moistened paper towel to keep them from drying out while not using them), take finger and moisten it with water, run wet finger along 2 of the four edges (two adjacent edges). Using a teaspoon, place a scoop of the crab mixture in center of the wonton. Fold in half to make a triangle, pressing out any extra air pockets, then crimp/pinch the edges together along the triangle. Take the two long points and pull them together and pinch to connect them. This should form a wonton that will sit up for you. Repeat the wrapping for remaining crab mixture and wontons.
Arrange filled wontons onto a baking sheet lined with aluminum foil and sprayed with butter flavored non-stick cooking spray. Then spray the top-side of the filled wontons with more non-stick spray. Bake in oven about 15 minutes or until golden brown, I flip them half way thru the cooking process to brown on both sides equally. Using real crabmeat will ensure a rich flavor, try a lump or claw variety if you can. Enjoy them warm.
Yield and Servings
Yield: 12 Crab Rangoon pieces
Serving Size: 1 Crab Rangoon
Calories 52, Protein 2.8 g, Carbohydrates 5.2 g, Total fat 1.0 g, Cholesterol 0.5 mg, Sodium 225 mg, Sugars 1.3 g