Baked Crab Rangoon
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 155.7
- Total Fat: 2.4 g
- Cholesterol: 17.8 mg
- Sodium: 542.8 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 0.6 g
- Protein: 5.2 g
View full nutritional breakdown of Baked Crab Rangoon calories by ingredient
Number of Servings: 4
Ingredients
-
1/4 cup fat-free cream cheese, room temperature
2 wedges The Laughing Cow Light Original Swiss cheese
4 oz. imitation crabmeat, flaked
1 tsp. low-sodium/lite soy sauce
1/2 tsp. chopped garlic
2 scallions, finely chopped
16 small square wonton wrappers (often stocked near the tofu in the fridge section of the market)
Optional: sweet & sour sauce or Chinese-style hot mustard, for dipping
Directions
Directions:
Preheat oven to 375 degrees.
To make your filling, combine all ingredients except wonton wrappers in a bowl, breaking up the cheese wedges as you add them. Mix until uniform. Set aside.
Spray a baking sheet with nonstick spray and set that aside as well.
Lay two wrappers flat on a clean, dry surface. Spoon a heaping 1/2 tbsp. of filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal.
Repeat
with all remaining wrappers and filling, gently placing each rangoon flat on the baking sheet.
Spray the tops of the wontons with nonstick spray. Bake in the oven for about 12 minutes, carefully flipping halfway through, until golden brown. Allow to cool slightly.
Number of Servings: 4
Recipe submitted by SparkPeople user KDH63116.
Preheat oven to 375 degrees.
To make your filling, combine all ingredients except wonton wrappers in a bowl, breaking up the cheese wedges as you add them. Mix until uniform. Set aside.
Spray a baking sheet with nonstick spray and set that aside as well.
Lay two wrappers flat on a clean, dry surface. Spoon a heaping 1/2 tbsp. of filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal.
Repeat
with all remaining wrappers and filling, gently placing each rangoon flat on the baking sheet.
Spray the tops of the wontons with nonstick spray. Bake in the oven for about 12 minutes, carefully flipping halfway through, until golden brown. Allow to cool slightly.
Number of Servings: 4
Recipe submitted by SparkPeople user KDH63116.