Hmm ... I'm not sure if the plural is just "rangoon" or "rangoons". ("rangeen"?)
Anyway, if you use Tofutti's regular soy cream cheese, this is pretty high-fat (about 37% calories from fat, I think) ... but, if you use the non-hydrogenated, I believe it drops down to 26% or so. If I did the math right. Which is always debatable. You could also double the number of won-ton wrappers and double-wrap each rangoon to drop the fat content even further. I accidentally did this with a couple and they were fine. Make sure that you get fat-free won-ton wrappers. Mine were, so I know they're out there.
Baked crab rangoon
8 oz soy cream cheese (see above)
approx 6 oz crab meat -- fake or canned, finely chopped
2 green onions, finely chopped
1/8 t garlic powder
2 t Worcestershire sauce
1 t soy sauce
48-count won ton wrappers
non-stick spray
In a bowl, combine first six ingredients well. Put in the refrigerator to sit overnight. (Optional)
Preheat oven to 425. Spray cookie sheets with nonstick spray. Fill each wonton wrapper with approx 1 t filling and fold according to package directions. Or, if the package directions suck as much as mine did, fold it however you like and hope earnestly that it sticks together. After putting the filled/folded rangoon on the cookie sheet, spray lightly with non-stick spray.
Once you have a full tray, bake for about 15-20 minutes or until crisp and brown.
These aren't nearly as time-consuming as they seem -- while a tray is in the oven, there's plenty of time to prepare the next.
They definitely weren't like their deep-fat-fried restaurant counterparts, but they were really good just the same.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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Crab rangoon
