Instructions
1. **Prepare the Filling:** In a medium bowl, combine the softened cream cheese, chopped crab meat, green onions, Worcestershire sauce, garlic powder, onion powder, black pepper, and hot sauce (if using). Mix well until all ingredients are evenly incorporated.
2. **Preheat Oven & Prepare Baking Sheet:** Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Lightly spray with cooking spray.
3. **Assemble the Rangoons:**
* Lay out a wonton wrapper on a clean surface.
* Place about a teaspoon of the crab mixture in the center of the wrapper. Don’t overfill!
* Lightly brush the edges of the wonton wrapper with the beaten egg wash.
* Fold the wrapper in half diagonally to form a triangle, pressing firmly to seal the edges and remove any air pockets.
* Alternatively, you can bring all four corners to the center and pinch them together to form a pleated parcel, or use a wonton folding technique you prefer.
* Place the assembled rangoon on the prepared baking sheet.
4. **Repeat and Bake:** Continue assembling the remaining rangoons until all the filling is used.
5. **Bake:** Lightly spray the tops of the rangoons with cooking spray. Bake for 12-15 minutes, or until golden brown and crispy. Keep an eye on them as ovens vary. Flip halfway through baking for even crispiness, if desired.
6. **Serve:** Remove from the oven and let cool slightly before serving. Enjoy warm with your favorite dipping sauce (sweet and sour, duck sauce, or soy sauce work wonderfully!).
Short Tips:
* **Don’t Overfill:** Too much filling can cause the wrappers to tear or make them harder to seal, leading to leaks during baking.
* **Seal Tightly:** Ensure the edges are well-sealed to prevent the filling from oozing out.
* **Storage:** Leftover baked crab rangoons can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in a toaster oven or regular oven for best results to maintain crispiness.
* **Freezing:** You can freeze unbaked rangoons! Place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.
