Crabby Ragoons

I am so excited to share this recipe because these ragoons are delicious, super easy to make, quick to put together, and are so versatile! Also, unlike traditional regions, these are baked with eliminates a majority of fat from not having to fry them. They are a great side dish to your favorite Asian style meal or serve them at your next party or gathering. From start to finish, it takes about 45 minutes to make these yummy delights and about 5 minutes to devour. Follow the recipe below or change the ingredients your liking. Either way, they are awesome!

Crabby Ragoons

Makes approximately 24

  • 24 Won Ton sheets (usually comes in a large package of 75)
  • 1 pkg Neufchatel cheese or low fat creak cheese  (room temperature)
  • 1 cup Chopped imitation crabmeat (use real crab if available)
  • 2 Green onion (chopped)
  • 1 Garlic cloves (grated)
  • 1 tsp Fresh parsley (chopped)
  • S & P to taste
  • Dash of white sugar
  • 1/4 cup Water (on the side in a bowl)
  • Cooking spray (coconut oil preferred)
  • Sweet and Sour sauce

 

Preheat the oven to 350┬░, and line two baking sheets with parchment paper. Spray them lightly with the cooking spray and set aside.

Next, mix together the cream cheese, green onion, garlic, parsley, s & p, sugar, and crabmeat in a bowl until completely combined. Place all 24 won ton sheets out on a flat surface and with a teaspoon, scoop the filling onto the middle on the won ton sheet. Then, dip your index finger into the water and spread it along the outside portion of the won ton. The water will allow the won ton to stick together during the next step Do about three or four at a time and then take the opposite side of the won ton, pinch them together and pull towards the middle. Repeat with the other side. This will form your ragoon.

 

When all of the ragoons are filled and formed, place them on a baking sheet and quickly spray them with the cooking spray. This will help them to become nice and crunchy. Place the baking sheets into the oven and bake from 15-20 minutes or until the ragoons are crispy and slightly brown. If the filling starts to come out, you know you have over filled them but they will still be just as delicious.

 

Finally, once the ragoons have cooled, place them on a serving plate with a side of sweet and sour sauce. As always, enjoy!

IMG_20170426_175812644Try

 

Try the ragoons with jalape├▒os for a Mexican flare or with Nutella and powdered sugar for a sweet dessert