Let's Wok On! (HomeMade Crab Rangoon, Baked and Fried))

So one of my groups is doing a Pinterest challenge.  We've committed to doing one challenge per day for at least six of the next seven days.  So today I chose to do a recipe.  I love crab rangoon, and frequently have a taste for it, but had NO IDEA how easy it is to make.  Here's where I found the recipe.  Almost so easy my patented step-by-step instructions will seem silly, but uh, whatev, here we are.

First...buy stuff.  I'm no Betty Crocker, but some some of this stuff I just happened to have and so should you, lol.  I mean, cream cheese has so many uses....from here on out, just start stocking it.

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
14 won ton wrappers (which is silly, they come in a pack..buy a pack, don't open one in the store people....)
1 small green onion
5 oz imitation crab
4 oz cream cheese

If you clicked on the original link, you'll see I altered the recipe, cuz that's how I roll.

Then assemble it all....right here, I would suggest leaving the cream cheese out to soften, because it was REALLY freaking hard to mix.  I mean, who knew you needed bulging biceps to stir cream cheese?

Next, take your cream cheese, garlic salt and Worcestershire sauce and mix it until it's smooth and creamy.  Go ahead and take a break now...that was hard work.  Also, if you're like me, your son has noticed you're in the kitchen and requested PB&J.

Now you can combine the crab and green onions.  Not gonna lie, I did it all at the same time.  I have no idea why the original recipe said do them separately.  This mom is a time-saver!  *insert rant about how you can't just buy a small green onion and how you have no idea what to do with all these green onions now /endrant*

After that...get out your won ton wrappers, and heat up your wok (if you're like me and trying both you'll also need to heat up the oven to 425).  Also, you'll need some water to use for the edges. 

Now place about half a spoonful of mixture into the center of the wrapper, then moisten the edges and pinch (I moistened around the entire square).

And it should look like this:

I also did some where I did a triangle as well...instead of pinching I just folded it over.

For those you're baking, place on a baking sheet with a little non-stick cooking spray.  Otherwise, it's time to get your WOK ON!

When they get to a nice brown, flip them over so the top gets brown as well.  This is the one thing I didn't like about baking them, because the tips browned much faster than the rest and I took them out because I didn't want that to burn.

The baked ones should be in the oven from 8-10 minutes...but my oven is a bit funky so next time I'll probably do it a little lower for a little longer so it will brown all over).  They were still crispy (the baked ones) and delicious...I was very surprised to find there wasn't much difference between baked and fried...I'd eat them both!  According to the original recipe, if you bake them, they will only be TWO Weight Watchers points, if anyone can verify that please leave a comment..it didn't say use light cream cheese, but I can't really tell the difference and you probably can't either!

And fried: