Home > Recipes > Crab Rangoon

Crab Rangoon Recipe

Bite into these golden appetizers and you'll find a creamy crab filling that rivals restaurant fare. Best of all, these crowd-pleasers are baked and not fried, so you don't have to feel guilty about enjoying them.

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Crab Rangoon Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Crab Rangoon Recipe

Prep/Total Time: 25 min.

Yield: 7 Servings

15 10 25

Ingredients

3 ounces reduced-fat cream cheese
1/8 teaspoon garlic salt
1/8 teaspoon Worcestershire sauce
1/2 cup lump crabmeat, drained
1 green onion, chopped
14 wonton wrappers

Directions

In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal.
Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm. Yield: 14 appetizers.

Nutritional Facts 2 appetizers equals 83 calories, 3 g fat (2 g saturated fat), 19 mg cholesterol, 248 mg sodium, 10 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Crab Rangoon in Light & Tasty June/July 2006, p29

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Crab Rangoon

Crab Rangoon

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-6) of 6 reviews

Sort Reviews:

Reviewed on Sep. 28, 2012 by pinkiepie

No body in my family liked these I would not make them again. Not sure just what it was my husband and I could not put our finger on it but I would rather eat one when we are out to eat at a restaurant.

Reviewed on Mar. 24, 2012 by tamarachronister

I am not a great fan of crab meat, however, my husband loves all shell fish. We both agreed that this recipe lacked flavor. He said I didn't need to make it again.