Cream Cheese Crab Rangoon
Wonton appetizers stuffed with crab, cream cheese and a touch of soy sauce.
Yield
12 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
|
|
| 6 | ounces |
crab meat
can, drained and flaked |
|
| 2 | each |
scallions, spring or green onions
with tops, thinly sliced |
|
| 1 | clove |
garlic
minced |
|
| 2 | teaspoons |
worcestershire sauce
|
|
| ½ | teaspoon |
soy sauce, tamari
light |
|
| 1 | pk |
wonton wrappers
wonton skins, (48) |
*
|
| 1 | x |
nonstick cooking spray
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
|
|
| 173.4 | ml/g |
crab meat
can, drained and flaked |
|
| 2 | each |
scallions, spring or green onions
with tops, thinly sliced |
|
| 1 | clove |
garlic
minced |
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
soy sauce, tamari
light |
|
| 1 | pk |
wonton wrappers
wonton skins, (48) |
*
|
| 1 | x |
nonstick cooking spray
|
* |
Directions
In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.)
Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal.
Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12 to 15 minutes or until golden brown. Serve hot with sweet-sour sauce or mustard sauce.
Makes 48 appetizers. (The person who gave me this recipe used to fry the crab rangoon rather than bake it in the oven.)
