I recently had a very successful dinner party of 7. The food was all Asian-inspired, mostly because I really wanted an excuse to make this recipe. Most of the food was from the freezer section of Trader Joe’s, but I made this and a few other items I may write about.

7 people ate all 48 crab rangoon in a fairly short period of time, which I found pretty impressive. Admittedly, I think my husband and I alone accounted for half of the 48, but that still leaves about 5 each for the rest, so I think it’s safe to say they were a hit!

I’ve actually made this three times, though the first two times were just me experimenting (and eating the results of my experiments), refining it a bit each time. I based it on this recipe from Gen Foodie and this one from Tracey’s Culinary Adventures.

Makes about 48 crab rangoon

Note that the ingredients here will give you a bit more than you need for 48 crab rangoons. The extra made a delicious dip!

Ingredients:

• Won Ton Wraps
  • Whole Foods had Nasoya Won Ton Wraps, which I found pretty easy to work with
• 4 oz crab meat
  • I used faux crab meat, namely Crab Smart Natural Flakes, which I found at Whole Foods
  • You could probably use all 8 oz in the pack if you like more of a crab taste. I like to keep it fairly subtle
• 8 oz whipped cream cheese
• About 4 oz plain Greek Yogurt
  • This is the secret ingredient! I’ve seen a few versions of crab rangoon recipes calling for sour cream, which I’m sure would be even better, but less healthy (obviously)
• Worcestershire sauce, 1-2 tsp
• (Optional)1 tsp soy sauce
  • Probably more important if you don’t have/like the Worcestershire sauce
• Garlic powder, about 1-2 tsp
• 4-5 scallions (aka green onions)
• Sweet chili dipping sauce
  • I used Blue Dragon’s, again found at Whole Foods

Recipe, short version:

• Chop & cook the scallions
• Mix all the ingredients except for the won ton wraps and dipping sauce
• Fill the wraps (1-2 tsp of filling each)
• Bake at 400 degrees for 10 minutes, flipping halfway

Recipe, longer version:

Chop the scallions and cook for a few minutes on the stove on medium heat. They should still be crisp but have less of a “bite.” If you don’t have want to cook them, I would use more of the green tips than the white parts towards the roots. (Note: If you chop ‘em off near the roots, then stick the roots in water somewhere with sun, they grow back! Fun.)

Make sure the crab meat is well broken up into small pieces. Combine with the cream cheese, Greek Yogurt, Worcestershire and soy sauce, garlic powder, and cooked scallions. This can be refrigerated. I’ve read online you can refrigerate it up to a day, though I think two might be ok.

The most time-consuming part of this is actually filling the wraps. These can be frozen, or so the internet tells me, and you can also refrigerate them for a day or so. I refrigerated mine a few hours and that worked fine.

My method:

• Give yourself a clean workspace to lay out a bunch of wraps
• Fill each with 1-2 tsp of the filling
  • (it’s a little hard to get off the spoon, I ended up using two spoons, one to push the filling off the other)
• Dipping your fingertips in water, wet the edges of a wrap and fold in half, till two of the corners meet. Press along the edges to make them stick together.
  • There are occasional spillage issues with this when you bake the crab rangoon. I’ve read getting all of the air out before you seal it helps prevent this.
• Repeat till you’re done with this batch! Move the batch to a container or to your baking sheets. Make sure your work surface and fingers are clean and dry before you put down the next set of won tons.
  • This is all much easier if you have a helper, as I did. Thanks, honey!

• For refrigerating, we separated the layers in the container with wax paper, though they really didn’t stick together very much anyway.

Once it’s time to serve:

• Preheat the oven to 400 degrees
  • Check your wraps, they should have instructions on them as to the time/temperature appropriate for them
• Grease your baking sheets
  • I use foil to make clean up easy, and used a spray olive oil
• Lay the crab rangoon out on the sheets and spray the tops with oil (optional)
• Put in the oven for about 10 minutes. If you can, flip at about 5 minutes.
  • If you like them a little browner, you may need a little longer than 10 minutes
• You’ll probably need to do quite a few batches
• Serve with the chili sauce, and enjoy!

They’re definitely best right out of the oven, though decent reheated the next day as well. I doubt they’ll last longer than a day or two though.

There’s an alternate method to the triangle crab rangoons. This method leads to less spillage, but I found I couldn’t put as much filling in each, and I kept ripping wrappers with this method.

Basically, put the won ton wrappers in a mini muffin cups and fill (or fill and then put in the mini muffin cups). Wet the corners of each wrapper and bring them together to close each.

Looks a bit more elegant, I’ll admit, and as I said you don’t end up with anything leaking out… but I go for taste over looks, as the blog name probably indicates.