Crab Rangoon

Crab Rangoons are in no way authentically Chinese. They were created, like fortune cookies, by Chinese immigrants in the U.S. They are however, incredibly delicious and I have been craving them for some time. I also decided to make them because I just wasn't sure if the other two recipes would fill two hungry Army men.

I modified the recipe from an asian dumpling blog. I have made something like these before, but I guess the lazy man's version with a pre-made krab dip. I thought that making it from scratch would probably taste better. I also didn't want to go through the hassle of frying them, so I decided to bake them. They were less greasy and still delicious. I wanted to make my own sweet and sour sauce to dip them in, but I honestly choose time and convenience over homemade this time.

I decided to substitute a garlic clove for the garlic powder. Otherwise the recipe is the same. I also used wonton wrapper. What can I say, this was a little bit lazy of me.

Filling
Filling:
1 (8-ounce) package cream cheese, at room temperature
1/2 pound lump crab meat
4 chopped scallion, white and green parts
¼ teaspoon ground black pepper
½ teaspoon A-1, Tonkatsu, or Worcestershire sauce 
1 garlic clove, minced
Salt
( also added about a tsp of soy sauce)
Preheat the oven to about 400. Line a cookie sheet with foil and spray with Pam. 
Mix the filling together.
Place it in the wonton wrappers and fold over, wetting the edges so they stay together.
Place on cookie sheet and bake for 8-10 minutes, until the edges are a little brown. If you want them crispier, a little longer.