Baked Crab Rangoons

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As the Super Bowl approaches, I thought I’d continue with the appetizer recipes and offer you another possible snack for the big game.  Today’s Mouthwatering Monday is for delicious baked crab rangoons.

 

What you’ll need:

1 package of imitation crab meat (you can use real crab if you’d like, I think the imitation stuff tastes just as good)

1 package of cream cheese (softened)

1 chopped green onion (optional)

2 tablespoons of soy sauce

A dash of salt and pepper

4 tablespoons of canola oil

1 package of eggroll wrappers

A cupcake pan

 

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First, dice up the imitation crab.  Although it comes “chunked,” these chunks are far too large for rangoons, and need to be much smaller.  When you are finished, put it in a large bowl and add your cream cheese, onions (optional), soy sauce, and salt and pepper.  Mix this thoroughly.

 

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Next, you’ll need to prepare the wrappers.  If you have a basting brush, this would be ideal.  I couldn’t find mine, so I poured my canola oil on a paper plate, and quickly swept each wrapper into the oil.  You don’t want to soak them, you just need a little bit, but you want to try to apply it to the whole side of the wrapper (you are only applying it to one side).  If you have a basting brush, this is much easier, and you can just brush on a bit of canola on one side of each wrapper.

 

Then, place each wrapper in your cupcake pan, oil side down.  You will have to gather in some areas to make it fit.  I buy the eggroll wrappers, and do these on a large scale.  You could also buy the smaller wrappers, and use a mini cupcake pan.

 

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Spoon in about a tablespoon and a half of filling into each cup.  Then, squeeze together the wrapper.  Because you are baking them, it isn’t as necessary for a really tight seal, as it would be if you were frying them (when I fry them, I fold them up kind of like an envelope, otherwise the filling gets into the oil, burns, and creates a huge disgusting mess).  You still want to close them, though, so your filling doesn’t bubble out.

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Bake at 400 degrees for 20 minutes.

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When done, take out of the cupcake pan immediately and place on a plate covered in napkins or paper towels to absorb extra oil.

 

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