Baked Crab Rangoon

I've always love appetizers. but most of them that i love are often fried. i'm really trying to cut back on the oil these days and cook healthy food (yea right!) altho sometimes i really cant help it but to fry those chicken instead of grilling them... but at least i'm making an effort!

One chinese appetizer that is quite well known, fried, is Crab Rangoon. it is absolutely devine and you wouldnt take time to actually dig in those puffy, oily, crunchy skins, and the soft silky center. and only after wiping your plates off clean, then only you'd realise that you have had an oily start to your course! the guilty bit will only sink in way way later and by then it will be all too late!

Being a Malaysian, i simply cant help but to fry most of my food, but i'm more careful now with the oil i choose and the ammount i put in.

Anyway, here it is, my version of Baked Crab Rangoon. i did a mistake by putting 2 layers of wonton skins, i wanted it to have the edgy bit but i think putting one is enough to get it crisp and cooked. you can always use filo pastry but i think you'll be taking away the 'rangoon-ness'. the sweet, delicate flavor of crab and the crunchy texture of baked wonton make an intriguing combination (note: i must say fried is better! but shhhhhh!)



BAKED CRAB RANGOON

1 can white crabmeat - drained, flaked
1/2 pack Philly Cheese (original)- softened
Thinly sliced green onions
1/4 cup Light Mayonnaise
Half a handful of fresh corriander leaves - thinly chopped
Won Ton wrappers

1. Mix crabmeat, Philly cheese, spring onions, corriander leaves and mayo.
2. Gently place 1 won ton wrapper in each tin cups or muffin trays, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
3. Bake until edges are golden brown and filling is heated through.
4. Serve warm. Garnish with chopped green onions or remaining corriander leaves.