Crab Rangoon
5
Points®
Total time: 38 min • Prep: 18 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
This trimmer version uses economical imitation crabmeat and the wontons are baked, instead of deep-fried.
Ingredients
Cooking spray
2 spray(s)
Olive oil
2 tsp(s)
Garlic
2 clove(s), large, minced
Uncooked scallions
2 medium, minced
Snow peas
2 tbsp(s), chopped
Canned crabmeat
6 oz, drained
Light cream cheese
4 oz
Low sodium soy sauce
2 tsp(s)
Wonton wrapper
24 item(s), (half a 12 oz package)
Instructions
1
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
2
Heat oil in a small skillet over medium-high heat. Add garlic, scallions and snow peas and sauté until just tender, about 2 minutes. Remove from heat and stir in crabmeat, cream cheese and soy sauce with a wooden spoon; mix gently to combine.
3
Place wonton wrappers on a flat surface. Drop crab mixture by teaspoonfuls onto the centre of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to seal. Create decorative lines along the edges of the wontons by pressing the tines of a fork along the bottom edge of each wonton.
4
Transfer filled wontons to prepared baking sheet and coat with cooking spray. Bake until wontons are golden brown, about 15 to 20 minutes. Yields 4 crab rangoon per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.