Crab Rangoon are tasty deep-fried dumplings often found on Chinese menus in America. Wonton wrappers are filled with a blend of crab meat and seasoned cream cheese then fried until golden and crispy. This baked version from PartTimeHouseWife.com is much lower in fat and easier to make than the fried version! They're the perfect appetizer or try them alongside a Chinese chicken salad.
Baked Low-Fat Crab Rangoon
Submitted to Foodista by PartTimeHouseWife.com
1 package wonton wrappers
8 oz. fat-free cream cheese
1 cup Finely chopped crab meat (imitation or real)
3 large cloves of garlic- pressed or minced
1 tbsp. fresh chives
¼ tsp. garlic salt
1 tsp. onion powder
Salt and pepper to taste
1 egg
1 tbsp. water
Pre-heat oven to 400°F and line a baking sheet with foil.
In a medium-large bowl combine cream cheese, crab meat, garlic, chives, garlic salt, onion powder, salt and pepper to taste.
Combine well with a fork until it has been mixed thoroughly. Set aside.
Place wonton wrappers on cutting board and brush egg wash {in a small bowl whisk together 1 egg and 1 tbsp. of water} along all 4 edges.
Using a ½ tsp. place the filling in the center of the wonton.
Bring the bottom triangle up towards the top point. Run your fingers along the edges to seal the “seam”.
Bring the 2 side points towards the center and press them together.
Place on the foil lined baking dish and brush on remaining egg wash to give the ‘goons a nice golden color.
Bake for about 10 minutes or until the edges turn a nice shade of golden brown.
Serve alone or with plum sauce!
