Baked Crab Rangoon

This is a favorite at Chinese restaurants.  (Well, FRIED crab rangoon, not baked)  It is a easy to make recipe and it makes a great presentation.  I got the recipe from a blog I follow called "Tracey's Culinary Adventures".  She posts a new recipe everyday.  I can't do that and work a full-time job, but I get inspiration where I can.

Ingredients:

• 2 T. sour cream
• 1 (8 oz.) cream cheese, softened
• 2 green onions, thinly sliced
• 1 garlic clove, minced
• ¼ t. ground ginger
• ½ T. soy sauce
• ½ t. sugar
• ½ C. crab meat, drained
• Wonton wrappers

Directions:

1. Preheat oven to 415 degrees
2. In a medium bowl, combine each ingredient in order, folding in the crab meat last
3. Using a mini muffin pan, place a wonton wrapper in each and scoop a ½ inch scoop of crab meat mixture into each
4. Wet your fingertips with some water and gently pinch the tops of each wonton wrapper closed
5. Spray the tops of the wonton wrappers with some nonstick cooking spray
6. Bake for 12 minutes or until the edges are golden brown and crisp

Tips and Tricks:

• I serve these with a Sweet Chili Dipping Sauce.  Follow my link to get the recipe.
• This makes about 24 crab rangoon.
• I use light sour cream and reduced fat cream cheese.
• I use a kitchen shears to cut the green onions instead of knife.  It’s easier to get them the size you want!