Crab Rangoon

by Beth on January 28, 2009

Lisa sent me her favorite recipe for Crab Rangoon.

Here’s what she has to say about the recipe: “At least according to my Chinese food connoisseur husband, this version tastes just as great as the restaurant kind, and it is MUCH MUCH healthier. We usually use imitation crab meat rather than real crab meat. We also have tried it without crab altogether and it comes out very tasty as well. Wonton wrappers can usually be found in the produce section of the supermarket.”

According to the Taste of Home website, you can enjoy two of these crap rangoon appetizers for only 83 calories!

Crab Rangoon

Yields 7 servings (2 appetizers per serving)

3 ounces reduced-fat cream cheese
1/8 teaspoon garlic salt
1/8 teaspoon Worcestershire sauce
1 pouch (3.53 ounces) premium crabmeat or imitation crabmeat, drained
1 green onion, chopped
14 wonton wrappers

1. In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.
2. Stir in crab and onion.
3. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal.
4. Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray.
5. Bake at 425? for 8-10 minutes or until golden brown. Serve warm.

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