Crab Rangoon Lotus Flowers

Quick and easy appetizer, Crab Rangoons with no deep frying!

1 or 2 (8 ounce) packages Neufchatel cheese, softened (or
    cream cheese).

1 (6 ounce) can crab meat, drained and flaked

Ingredients: Crab, Cream Cheese, Gr.Onion and Wontons

2 green onions including tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
1 (48 count) package won ton skins
Vegetable spray coating

Sweet and Sour Sauce or Plum Sauce (store bought Asian section)

Preheat Oven to 450

“Pleat” fold won tons into a “flower and set in a muffin tin , try to make the bottom flat so flower will sit up on plate when finished.

Spray with Vegetable oil.

Mix Cream Cheese, Crab, Green Onion, Garlic, Soy and Worchestershire sauces.

Pre-cook Won Tons in 450 oven for 4- 5 minutes to crisp.

Fill Won tons with about a Tbsp of the Crab Mix and bake for 5 minutes until bubbly

Top with Sweet and Sour sauce

 

Crab Rangoon Lotus Flowers

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