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Crab Rangoon Recipe

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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 7 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Crab Rangoon in Light & Tasty June/July 2006, p29

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.

Medium-Bodied White Wine

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

Reviews for Crab Rangoon

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 28, 2012

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.

MY REVIEW
Reviewed Mar. 24, 2012

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.

MY REVIEW
Reviewed Nov. 30, 2010

EXCELLENT

MY REVIEW
wmt
Reviewed Jan. 26, 2010

This is easy to make and there are never left overs, very good!!

MY REVIEW
Reviewed Jan. 15, 2010

They were very easy to make and didn't take much time. Very good taste.

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