Monday, December 24, 2012

Fancy Pants App: Baked Crab Rangoons

Print Friendly and PDF


I know I promised some great appetizers for your New Years celebrations.  It's amazing, though, there is so little time from our Christmas celebrations to New Years Eve.  I know this isn't a new thing, but I just keep marveling about time.  Sometimes, time goes by slowly and other times when I reflect on the past, it seems time has passed while I was standing still.
Celebrating the New Year is important to me - it marks a day of reckoning in my life - to look at where I've been and to look at where I'm going.  This is in all things - the blog, personal life, professional life, and cooking contests.  All get equally scrutinized.  All can be improved and the end of a year is a good reminder to continue to improve myself.  I'm thinking about doing 2013 Resolutions for the blog itself so everyone can hold me accountable - is there anything you would want to see?  Changed?  New?  Improved?  Feel free to voice your comments.

One thing that doesn't need to be improved?  These crab rangoons.  John liked them and told me the only thing that's missing is the "oil" which I think meant he preferred the fried version!  These are, admittedly, lacking that satisfying fried dough and cream cheese explosion.  But they're good; they're very good.  And, you can premake all the wontons, baking them as you need them which makes it perfect for a party!


Baked Crab Rangoons (adapted from Iowa Girl Eats)
Serves:  20 (20 wontons)
8 ounces whipped 1/3 less fat neufchatel cheese (cream cheese)
1/4 cup green onions, diced small
2 cloves garlic, diced
2/3 cup lump crab meat 
20 wontons

Preheat the oven to 400 degrees F.  Prepare a cookie sheet with aluminum foil and set aside.

In a small bowl, combine Neufchatel cheese, green onion, and garlic until well combined.  Stir in crab meat.  Set aside.

Fill a small bowl with water.  Lay out the wonton wrappers and place 1-2 tablespoons of crab mixture in each.  Lightly moisten two edges, which will act as glue.  Fold the wonton wrapper over the mixture and seal the edges well, trying to keep most of the air out of the wontons. Place each wonton onto the prepared cookie sheet.

Bake for 10-15 minutes, until the edges are browned.  Serve immediately.
Until the next time my oven is on...

6 comments:

  1. Mmmm looks fantastic. My husband will love this! =) Merry Christmas!!

    ReplyDelete
  2. Did you know that you can shorten your long links with AdFly and make money for every click on your shortened links.

    ReplyDelete

©2009-2013 All photos, recipes, and content on thegrowingfoodie.com are copyright protected. Do not copy, distribute, or use without permission. Related Posts Plugin for WordPress, Blogger...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.

Get Recipes Right to Your Inbox!

Football Fun!

Search

Archive

UA-39675793-1