Baked Crab Rangoon
Ingredients
Ingredients
- 8 oz 1/3 fat cream cheese, softened
- 2 tsp rice vinegar
- 2 Tbsp Greek yogurt or light sour cream
- 1 tsp onion powder
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 cup crab meat, minced
- 20 small wonton wrappers, 3 inch
For serving
- cooking spray or oil
- Healthy Sweet and Sour Sauce, optional
Steps
- Preheat oven to 425F.
- In a medium bowl, mix together 8 oz cream cheese, 2 tsp rice vinegar, 2 Tbsp Greek yogurt, 1 tsp onion powder, 1 tsp ground ginger, ½ tsp garlic powder, ½ tsp sugar, and ½ tsp salt until smooth.
- Stir in ½ cup crab meat until combined.
- Spoon 1 Tbsp of filling just off center of each of the 20 small wonton wrappers. Using your finger or a small brush, moisten the edges of the wrapper with a little water. Fold the wrapper over and press the edges together to seal in the filling.
- Place filled ½ cup crab rangoon on a greased baking sheet.
- Give the un-baked crab rangoon a spritz with some cooking spray, or brush them lightly with oil.
- Bake the ½ cup crab rangoon for 15-17 minutes, until golden brown.
15-17 min
- Let the ½ cup crab rangoon cool slightly on a wire rack before serving. The filling gets quite hot.
- Enjoy plain or with Healthy Sweet and Sour Sauce.
Nutrition
Per serving
- kcal
- 152
- protein
- 4.4 g
- carbs
- 17 g
- fat
- 7.2 g