These are the healthier version of Crab Rangoons we usually order when we get Chinese take-out. Healthier because they’re baked instead of deep fried PLUS they actually contain crab meat. I probably cancelled out any healthiness of this recipe, however, by eating more than half of them. They were really good and since they would not have reheated well I couldn’t let any go to waste! I also used the opportunity to photograph the Chinese dishes my mom hauled all the way back from one of her visits to Hong Kong. Thanks, Mom!