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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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD: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

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.

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.

Wine Pairings

Medium-Bodied White Wine

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