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Crab Rangoon

 Crab Rangoon
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.
7 ServingsPrep/Total Time: 25 min.

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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or

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Crab Rangoon (continued)

Wine (continued)
Gewürtztraminer