Crab Rangoon
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 176.4
- Total Fat: 7.1 g
- Cholesterol: 31.8 mg
- Sodium: 558.0 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 0.6 g
- Protein: 7.0 g
View full nutritional breakdown of Crab Rangoon calories by ingredient
Number of Servings: 9
Ingredients
-
2 serving cooking spray (5 one-second sprays per serving)
2 tsp olive oil
2 medium garlic cloves, minced
2 medium scallions, minced
6 oz canned crabmeat, drained
8 oz light cream cheese
2 tsp low-sodium soy sauce
36 wonton wrappers
Directions
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
Heat oil in a small skillet over medium-high heat. Add garlic, scallions and snow peas and sauté until just tender, about 2 minutes. Remove from heat and stir in crabmeat, cream cheese and soy sauce with a wooden spoon; mix gently to combine.
Place wonton wrappers on a flat surface. Drop crab mixture by teaspoonfuls onto the center of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to seal. Transfer filled wontons to prepared baking sheet and coat with cooking spray. Bake until wontons are golden brown, about 15 to 20 minutes. Yields 4 crab Rangoon per serving.
Number of Servings: 9
Recipe submitted by SparkPeople user CASHFORTH.
Heat oil in a small skillet over medium-high heat. Add garlic, scallions and snow peas and sauté until just tender, about 2 minutes. Remove from heat and stir in crabmeat, cream cheese and soy sauce with a wooden spoon; mix gently to combine.
Place wonton wrappers on a flat surface. Drop crab mixture by teaspoonfuls onto the center of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to seal. Transfer filled wontons to prepared baking sheet and coat with cooking spray. Bake until wontons are golden brown, about 15 to 20 minutes. Yields 4 crab Rangoon per serving.
Number of Servings: 9
Recipe submitted by SparkPeople user CASHFORTH.