Crab Rangoon
5
Points®
Total time: 38 min • Prep: 18 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
These crunchy wontons are stuffed with a savory combination of crabmeat, cream cheese, and vegetables. Serve with reduced-sodium soy sauce mixed with chopped scallions or prepared sweet-and-sour or duck sauce, if desired.
Ingredients
Cooking spray
2 spray(s)
Olive oil
2 tsp
Garlic
2 clove(s), minced
Scallions
2 medium, minced
Snow peas
2 Tbsp, chopped, chopped
Canned crabmeat
6 oz, drained
Low fat cream cheese
4 oz
Less sodium soy sauce
2 tsp
Wonton wrapper
24 item(s), half of 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 center 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.
5
Serving size: 4 pieces of crab rangoon
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