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Cream Cheese Crab Rangoon

 
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Wonton appetizers stuffed with crab, cream cheese and a touch of soy sauce.

Yield

12

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

8 ounces cream cheese
6 ounces crab meat
can, drained and flaked
2 each scallions, spring or green onions
with tops, thinly sliced
1 clove garlic
minced
2 teaspoons worcestershire sauce
½ teaspoon soy sauce, tamari
light
1 pk wonton wrappers
wonton skins, (48)
*
1 x nonstick cooking spray
*

Directions

In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.)

Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal.

Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12 to 15 minutes or until golden brown. Serve hot with sweet-sour sauce or mustard sauce.

Makes 48 appetizers. (The person who gave me this recipe used to fry the crab rangoon rather than bake it in the oven.)

 

* not incl. in nutrient facts

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Comments


Tucson, United States
 over 7 years ago

This sounds really good. I think I'll try it at Pat's this P.M.

Nutrition Facts

Serving Size 31g (1.1 oz)
Amount per Serving
Calories 7780% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 106mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 1%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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