A Rangoon is a wonton- now that curtain has been lifted. This is a dinner party starter or a Super Bowl halftime treat. Crab is always special, and the portability of wonton makes it the perfect finger food. So we have sweet crab meat, cream cheese, chives, and some spice to balance. I hope you like it.

Preheat oven to 350.

8 oz crab meat( I got mine at Crosby’s Crabs )

8 oz cream cheese at room temperature

1/2 teaspoon chives

1/2 teaspoon hot sauce

1 bowl of water

Cocktail sauce for dipping

Mix crab, cream cheese, chives, and hot sauce until incorporated.

Place teaspoon of mixture in center of wonton.

Wet all edges of wonton.

Fold wrapper over and seal wonton.

Touch top and bottom comers together and seal.

Let rest for 10 minutes.

Spray wontons with cooking spray.

Bake wonton, oh now we’ll call them Rangoons, for 8 minutes, turn, spray with cooking spray, and bake another 8 minutes.

Serve with cocktail sauce , remoulade or sweet and sour.