Crab Rangoon Canapes Recipe

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I love crab rangoon, but try to avoid fried food. This has all the flavors of the classic dish, only with fewer calories. It's a great summer appetizer. You can usually find wonton strips at the store with the croutons and other salad toppings. —Cheryl Woodson, Liberty, Missouri
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 16 servings


  • 2 medium cucumbers
  • 6 ounces reduced-fat cream cheese
  • 1/2 cup lump crabmeat, drained
  • 1 tablespoon finely chopped green onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 1/2 cup wonton strips

Nutritional Facts

1 appetizer: 44 calories, 3g fat (2g saturated fat), 11mg cholesterol, 123mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 2g protein.


  1. Cut each cucumber into eight thick slices. Scoop out centers, leaving bottoms intact.
  2. In a small bowl, combine cream cheese, crab, green onion, salt and garlic powder. Spoon 1 tablespoon into each cucumber slice. Sprinkle with paprika; top with wonton strips. Yield: 16 appetizers.
Originally published as Crab Rangoon Canapes in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p130

Medium-Bodied White Wine

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

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