Baked Crab Rangoon
A healthier twist on a favorite appetizer, baked crab rangoon is baked instead of fried, for a guilt free treat.
Ingredients
- 1 teaspoon garlic pepper or ½ - 3/4 teaspoon garlic powder and ¼ teaspoon pepper
- 8 ounces light cream cheese
- 1 can crab well drained (I let it sit in a strainer)
- 1 teaspoon Worcestershire sauce
- 2 teaspoons lemon juice
- 1 Tablespoon soy sauce
- 1/2 teaspoon toasted sesame oil
- 24 wonton wrappers
- Pam to spraying pan and wonton tops
Instructions
- Preheat oven to 400 degrees, and lightly spray a mini muffin pan with cooking spray.
- Combine filling ingredients (everything but the wonton wrappers) in a bowl and mix well.
- Place 1 heaping tablespoon of filling onto the center of each wonton skin. Brush the edges with water and form into classic shape.
- Set the rangoons OVER the cup depressions in a mini muffin pan and lightly spray tops with cooking spray. Do not push them in (they will fall later).
- Bake until golden and bottom is drying out, about 18-20 minutes. Cover tops loosely with a tent of aluminum foil if getting too brown.
- Flip over the pan onto a wire rack and let cool slightly to dry out bottoms (and to keep from burning mouth).
- Serve with sweet sour sauce (or diluted pepper jelly)
Notes
Forming the Crab Rangoon shape gets easier and faster with practice! Fresh wonton skins are much easier to work with than those that were previously frozen or drying out.
Nutrition
Calories: 180kcal
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