Serving Size: 4 Crab Rangoons
WW Points+: 3
Lump crab meat and cream cheese are combined with Asian flavors and baked in a wonton wrapper to re-create my favorite Chinese appetizer. Chinese restaurants normally fry these, but they are just as good when baked and much healthier.
Most Chinese restaurants used crab stick, or imitation crab, which is basically just white fish made to resemble crab meat. I have made dumplings before with imitation crab because it is a lot cheaper than lump crab meat, but I had lump crab meat on hand so I used the real thing. The mixture tasted just like my favorite crab rangoons but was more like a crab salad texture. Using the imitation crab meat, chopped up, would have made the texture very similar to the restaurant's version. Either way, they tasted great and you can choose which kind you want to use.
- 24 Wonton Wrappers
- 4 oz Lump Crab Meat, or Imitation Crab Meat
- 4 oz Fat Free Cream Cheese
- 2 medium Scallions, chopped
- 1 Garlic Clove, minced
- 2 tsp Low-Sodium Soy Sauce
- 1 tbsp Teriyaki Sauce
- 1 packet Splenda or another 0 calorie sweetener
- 1 tsp Garlic powder
- 1/2 tsp Ground Ginger
Preheat oven to 425 F. Lightly spray a baking sheet with cooking spray.
Place cream cheese in a microwaveable bowl and microwave for about 10-15 seconds to soften it.
Add crab meat, cream cheese, scallions, minced garlic, soy sauce, teriyaki sauce, splenda, ground ginger, and garlic powder to a mixing bowl and combine.
Scoop a teaspoon of the crab mixture onto the center of a wonton wrapper. Use your finger to moisten the edges of the wrapper with water. This will allow the wrapper to seal to itself. Fold the wrapper over the crab mixture and press to seal. Repeat until all of the crab rangoons are made.
Place rangoons on to the prepared baking sheet. Bake in the oven for about 10-12 minutes, turning over half way through, or until golden brown.
Serve with soy sauce, teriyaki sauce, or duck sauce (for extra points).
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