29 March 2008

Baked Veggie Crab Wontons


1 envelope of dry vegetable soup mix
20 oz ricotta cheese
8 oz crabmeat or chopped shrimp
1/4 t. garlic powder
1/4 t. onion powder
1/8 t. ground black pepper
A few splashes of Worcestershire sauce
wonton wrappers
1 T. oil or non-stick cooking spray

Preheat oven to 350° and spray cookie sheet with non-stick cooking spray. Combine soup mix, ricotta, crab, garlic and onion powder and pepper in a bowl. Mix well. Place 1 tablespoon of mixture in center of each wrapper. Dip finger in water and run the edges of the wrapper [kids can help with this]. Fold each corner to center and press to seal. Place on cookie sheet and brush with oil. Bake for 10 minutes on one side, then flip and do 10 – 15 minutes on the other side until they are crisp and golden brown. 350 degrees for 25 minutes, turning once, or until crisp and golden brown.

Thankfully these freeze well because my kid won't try them yet. I'm pretty sure he'll like them because he likes all the ingredients, but he's not been into trying new things lately. I thought these little packages would be great for his bento lunch but I'll have to try them on him a few more times, in one of his more adventurous moods.

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