The restaurant selection in the small town where I live in has gotten even smaller this summer now that the Chinese restaurant has temporarily closed it’s doors for renovations. This makes me really sad because I can no longer get wonderful cheap Chinese junk food like crab rangoon without driving for half an hour. I have mentioned before that I hate frying things at home, it’s a big, messy, potentially dangerous ordeal and you have to use a ton of vegetable oil. I don’t think it’s worth it. So, I decided to try out baked crab rangoon.
I will admit that this baked version is not the same as the fried flaky crab rangoon that you get at chinese restaurants, but it is pretty good and it’s definitely easier to make. The butter helps add a little flavor and ensures that the wonton wrapper gets crispy; you just have to go in with the expectation that will not be the same.