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.
Crab Rangoon
Crab Rangoon
Prep Time
15 min
Cook Time
10 min
Yield
14 appetizers
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
- Cooking spray
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.
Nutrition Facts
1 appetizer: 43 calories, 1g fat (1g saturated fat), 10mg cholesterol, 117mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein.
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