Ingredients:
- 1 (8-ounce) package cream cheese, at room temperature
- 1 1/2 teaspoons minced garlic
- 1 tablespoon chopped scallions
- 1 tablespoon low-sodium soy sauce
- 8 ounces lump crab meat
- 22 wonton wrappers
- Cooking spray
- Sweet and sour sauce or Chinese mustard, for serving
- 1/4 cup shredded cheddar cheese
- 1/4 cup chopped water chestnuts
- 1/4 teaspoon red pepper flakes
Instructions:
- Preheat oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Fill a small bowl with water.
- Make filling: In a medium bowl, stir together cream cheese, garlic, scallions, soy sauce, crab meat, and optional additions (cheddar cheese, water chestnuts, red pepper flakes).
- Assemble rangoon: Arrange wonton wrappers on your work surface. Spoon 1 tablespoon of crab mixture into the center of each wrapper. Dip your finger in the water and run it around the edges of each wonton wrapper to moisten them. Fold each of the corners up and toward the center of each wonton wrapper, pinching to seal each edge and top shut.
- Bake rangoon: Arrange rangoon in a single layer on the baking sheet, spacing them 1 inch apart. Spritz with cooking spray. Bake until golden brown and crispy, 15-18 minutes.
- Serve: Remove from oven and serve with sweet and sour sauce or Chinese mustard for dipping.
Optional additions:
- For extra flavor: Add shredded cheddar cheese, chopped water chestnuts, or a pinch of cayenne pepper to the filling.
- For a spicier kick: Add a dash of hot sauce or Sriracha sauce to the filling.
- For a sweeter taste: Drizzle the rangoon with a honey-soy glaze.
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