Baked Crab Rangoons
I was super excited to make these. Crab rangoons are my favorite thing to get from from Chinese takeout. And in this recipe, they are baked instead of fried, which not only make them healthier, but easier to make too.
To start off with, don’t forget that wonton wrappers are in the refrigerated section…a friend and I were wandering around the store for like 20 minutes trying to find them.
Also, I didn’t use ginger in this recipe. Ginger is super expensive, and you only need 1/4 of a teaspoon. Personally, I don’t think it really made a difference, but that’s just me. Also, the author suggest real crab meat…I obviously don’t have that kind of money, so I just went with the canned stuff, which worked out just fine.
Now, for the different versions. Version one is the one suggested by the recipe. It’s not bad, but it is hard to fold the wonton wrappers perfectly so none of the filling escapes during baking. I just ate one like 10 minutes ago and realized after two bites I was basically eating just the wonton haha
Version two was suggested by a commenter on the recipe, and I liked this one a lot better. It was easier (you just shove the wrappers into a muffin tray) and you could put more filling in these versus the first version. So, if I were to make these again, I would just do them all the second way.
Now, these tasted really good, but I just had to get used to the consistency, since they weren’t fried, but the taste was still really good!