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Baked Crab Rangoons

18 whole Dumpling Wrappers
4 ounces, weight Crab Meat (premium Works Best)
3 ounces, weight Cream Cheese
1 whole Wedge Of "Laughing Cow" Cheese, Regular Flavor
2 teaspoons Soy Sauce
1 Tablespoon Scallions, Chopped
1 teaspoon Garlic, Minced
1 Tablespoon Red Bell Pepper, Finely Chopped
1 dash Cayenne Pepper
3 Tablespoons Butter, Melted
1 cup Grey Poupon, Dijon Mustard


Preheat oven to 350 degrees. In a medium sized bowl, combine crab, cream cheese, cheese wedge, soy sauce, scallions, garlic, bell pepper and cayenne pepper until all ingredients are mixed well. On a dry surface, take dumpling wrappers (wonton wrappers work as well they will be folded into triangles rather than semi-circles I personally find the dumpling wrappers a little easier to work with) and spoon a little over 1/2 Tablespoon of the crab mixture into the center of each. Using a small pastry brush, brush the inside edges of the wrapper with a bit of water and fold the wrapper in half, creating a semi-circle shape. Beginning on one side, pinch edges together until sealed. Go back over with a fork and press down on both sides to ensure that the dumpling is sealed (it also just looks pretty! ). Place sealed dumplings on a lightly greased cookie sheet. Brush the tops with melted butter and place in oven. Set timer for about 7 minutes. Remove from oven and flip, brushing the other sides with butter and a little fresh ground pepper (if you have some on hand!). Place back in oven for another 7 minutes and remove when both sides are a nice golden brown and edges are crispy! Serve with soy sauce, hot and sour sauce, or some spicy mustard for dipping (regular old Dijon mustard is my favorite pairing just enough kick to really compliment the cheesy, crunchy crab concoction!)

Source: tastykitchen.com