Oven Baked Crab Rangoons
Try these oven baked crab rangoons that are "mock fried" and a little better for the waist.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 32 rangoons
- 8 ounces Imitation Crab Meat
- 8 ounces Softened Cream Cheese
- 1 teaspoon Sugar
- 1 teaspoon Worcestershire sauce
- 3 tablespoons Green Onion
- 2 tablespoons extra virgin olive oil
- 1 lb All Natural Egg Roll Wraps
Pre-heat oven to 350
Line two baking sheets with parchment paper
Chop crab meat, and washed green onion up finely in a food processor
Add it to a large bowl, and combine it with the softened cream cheese, sugar and Worcestershire sauce.
Once everything is mixed thoroughly; set aside
Moistened a kitchen towel with warm water and ring it out. You will use this to keep your egg roll wraps moist, and to prevent them from drying out. You will also want a tiny dish of water to dip your fingers in to close the rangoon edges.
Prepare 1 egg roll wrap at a time with the rangoon filling. Tuck up sides to make a little envelope shape. You could also make football style shapes, but the little envelope style is quicker; repeat.
Once all your rangoons are assembled, gently brush them with oil and place them in the oven for 25-30 minutes, or until edges are golden brown.
Serving: 1rangoon | Calories: 81kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 145mg | Potassium: 24mg | Vitamin A: 2.1% | Vitamin C: 0.1% | Calcium: 1.4% | Iron: 2.9%