SIDE

Baked Crab Rangoon

  • 2 tablespoons sour cream
  • 8 oz cream cheese, softened
  • 1 scallion, thinly sliced
  • 1 garlic clove, minced
  • 1/4 tsp ground ginger
  • 1 tsp soy sauce
  • 1/2 tsp sugar
  • 1/2 cup crab meat
  • Wonton wrappers

Preheat oven to 415 F. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.

In a medium bowl, mix the sour cream, cream cheese, scallion, garlic, ginger, soy sauce and sugar together until well combined. Fold in the crab meat.

Lay a wonton wrapper on your work surface. Place about 2 teaspoons of the filling mixture in the center of the wrapper, then brush two adjacent sides of the wrapper lightly with water. Fold the wrapper over on the diagonal. Press around the filling to remove air pockets, then press the sides to seal the wrapper tightly. Transfer to the prepared baking sheet. Repeat with remaining wrappers and filling.

Spray the tops of the wonton wrappers lightly with nonstick cooking spray. Bake for about 12 minutes, or until the edges are golden brown and crisp.

Makes 20-24