This trimmer version of this classic Asian appetizer still has a creamy filling, but it uses economical imitation crabmeat and the wontons are baked, instead of deep-fried. For a change of pace, you can add chopped scallions, cilantro, basil and a little minced, peeled fresh ginger to the filling. You could also serve them with low-sodium soy sauce as a dipping sauce. If you’d like to make these a day ahead, place them on a parchment paper-lined baking sheet, cover with plastic wrap and store them in the refrigerator. Look for the wonton wrappers near the tofu in the produce section of you supermarket.
8 oz, packaged or imitation crabmeat
Fat-free cream cheese
8 Tbsp, at room temperature
1 medium clove(s), minced
24 item(s), (3 1⁄2-inch square)
- Preheat the oven to 375°F. Spray a nonstick baking sheet with nonstick spray.
- Combine the crabmeat, cream cheese, steak sauce, and garlic in a medium bowl until blended.
- Arrange 6 of the wonton wrappers on a work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Brush the edges of each wonton wrapper with water then fold into triangles, pressing the edges to seal. Place the filled wontons on the baking sheet. Repeat with the remaining wrappers and filling, making a total of 24 wontons. Spray the wontons lightly with nonstick spray.
- Bake until the wontons are golden and crisp, about 20 minutes. Serve hot. Yields 2 pieces per serving.