Baked Vegetable & Seafood Won Tons
Yield
6 servingsPrep
35 minCook
25 minReady
60 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
soup, vegetable, mix
|
* |
| 15 | ounces |
ricotta cheese
|
|
| ½ | pound |
crab meat
imitation, chopped |
|
| ¼ | teaspoon |
garlic powder
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 40 | each |
wonton wrappers
|
*
|
| 1 | tablespoon |
vegetable oil
or olive oil |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
soup, vegetable, mix
|
* |
| 433.5 | ml/g |
ricotta cheese
|
|
| 226.8 | g |
crab meat
imitation, chopped |
|
| 1.3 | ml |
garlic powder
|
|
| 0.6 | ml |
black pepper
|
|
| 4E+1 | each |
wonton wrappers
|
*
|
| 15 | ml |
vegetable oil
or olive oil |
|
Directions
Preheat oven to 350℉ (180℃).
In a medium bowl, combine soup mix, cheese, crab, garlic powder and pepper Place 1 Tablespoon mixture on center of each won ton. Brush edges with water; fold each corner into center and press to seal. Arrange seam side down on lightly greased cookie sheet; brush wontons with oil. Bake 25 minutes or until crisp and golden brown, turning once. Variation: Use 1½ cup chopped shrimp in place of crab. Note: If not going to back immediately, cover filled won tons with damp cloth until ready to bake, then brush with oil.
