Monday, December 24, 2012
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.
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
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.
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)
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