I love crab rangoon. So often they are the “free gift” you receive after making a minimum order at your favorite Chinese take out. Personally though I could just eat a meal of these myself! My waistline would protest against me on that decision however. Normally these little flavor bombs are full of high fat cream cheese, fake crab, and then deep fried. Not exactly a super food. Now that I’ve learned to make healthier versions of most of my favorite Chinese delivery food items at home I almost never get to have my favorite take out treat. That is until now. By using real crab, lower fat cream cheese, and baking these bad boys instead of frying you get all of the crunch, all of the creamy, all of the flavor, and none of the guilt! Serve these with green onions and soy sauce to stay really light, or with sweet and sour sauce to be more traditional.
Lighter Crab Rangoons
1 6-8 oz can shredded crab meat (if you are using imitation make sure you are not using the stick kind, as it does not shred well for the filling.)
6 oz low fat cream cheese, softened at room temperature
1/2 teaspoon powdered ginger
1 teaspoon Worchestershire sauce
2 green onions, sliced thin
1 large clove garlic, minced (about 2 teaspoons)
black pepper to taste
48 small wonton wrappers, thawed
- Preheat oven to 425°F. Line a baking tray with parchment paper.
- In a medium bowl mix together all of the ingredients except for the wonton wrappers. Use a fork to break apart the crab and mix until the ingredients are all well blended.
- Place a heaping tablespoon worth of the crab mixture into the center of half of the wonton wrappers leaving the edges dry and clean. Wet your forefinger and moisten the edge of the crab covered wontons. Gently press the remaining wontons on their crabby counterparts. Make sure to seal all the edges well.
- Pinch four corners of the wontons and fold them up like shown in the photos. Spray with non stick spray.
- Bake for 15 minutes or until golden brown. Serve immediately.