LINDA'S BAKED CRAB RANGOON

Linda's Baked Crab Rangoon image

Provided by Lindas Busy Kitchen

Categories Crab

Time 23m

Yield 8 serving(s)

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
3 tablespoons yellow onions, finely chopped
2 tablespoons lemon juice
1 tablespoon garlic juice, I used some from a jar of chopped garlic in juice
8 ounces crab or 8 ounces imitation crabmeat, finely chopped
16 wonton wrappers
water
canola oil, to brush on won tons
Chinese duck sauce or plum sauce, for dipping

Steps:

Preheat oven to 350°F.
Put cream cheese in a glass dish, and microwave for 30 secs., until softened.
Chop the onions finely, and add to cream cheese.
Add your lemon and garlic juice, and mix well.
Chop the crab finely, or use the blender. Add to cream cheese mixture, and mix in well.
Place a heaping teaspoonful of mixture into the center of 8 won ton wrappers.
Dip you finger into the water, then rub around the edges of each won ton. Take another won ton wrapper, and wet one side around the edges, and put it on top of the mixture.
Seal the two wrappers together, pressing with your fingers all around the edge. Continue with the rest of the won ton wrappers, until all are completed.
When done, grease a cookie sheet with oil.
Rub each won ton in the grease on the bottom of the cookie sheet, and place each won ton on sheet. When all the won tons are done and on the sheet, brush a little oil on top, so they get nice and crispy around the edge.
Put in the oven, and bake for 8-12 minutes, depending on how crispy you like them.
When done, place on a layer of paper towels to absorb grease.
Serve with your favorite Duck or Plum Dipping Sauce.
Makes 8 lg. won tons.