Baked Crab Rangoons (Wontons)

Preheat oven to 425℉. Line a baking tray with parchment paper and set aside.

Gently run the tines of a fork down the length of the crab legs to break them apart into long strings. Roughly chop the strings.

In a medium mixing bowl, combine the cream cheese, sugar, salt, pepper, garlic, and scallions. Mix well. Add the crab and mix until fully incorporated.

Roll out the pie dough. Use a circular cookie cutter, about 3-inches wide, and cut out as many circles from the dough as possible. Place the dough circles on the prepared baking tray. Gather the dough scraps and repeat until circles can no longer be cut from the dough.

Add a spoonful of the filling to the center of each circle. Scramble the egg in a small mixing bowl and use a basting brush to lightly brush a layer of egg around the edge of the circle.

Seal the filling inside the dough by pinching the edges together. Be sure to leave a small opening for ventilation.

Brush a layer of the egg wash over the dough.

Bake the crab rangoons in the oven for 12-15 minutes, or until the dough is golden brown. 

Allow to cool on the baking tray for a few minutes then serve warm. Enjoy!