| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 ounces flaked imitation crabmeat (or high-quality crabmeat)
- 2 scallions, finely chopped
- 1/4 cup fat-free cream cheese, room temperature
- 2 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light), room temperature
- 1 teaspoon reduced-sodium or lite soy sauce
- 1/2 teaspoon chopped garlic
- 16 small square wonton wrappers (often stocked near the tofu in the refrigerated section of the market)
- Sweet and sour sauce, optional
- Sweet and sour sauce, optional
- Chinese-style hot mustard, optional
Instructions
- Preheat oven to 375 degrees F.
- To make your filling, combine all of the ingredients except the wonton wrappers and optional ingredients in a bowl, breaking up the cheese wedges as you add them. Mix until uniform. Set aside. Spray a baking sheet with nonstick spray and set that aside as well.
- Lay one wonton wrapper flat on a clean, dry surface. Spoon a heaping 1/2 tablespoon of filling into the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal. Repeat with all of the remaining wrappers and filling, gently placing each rangoon flat on the baking sheet.
- Spray the tops of the wontons with nonstick spray. Bake in the oven for about 12 minutes, carefully flipping halfway through, until golden brown. Allow to cool slightly.
- If you like, dip your rangoonies in some sweet and sour sauce or hot mustard!
Nutrition Facts
| Calories | 140 |
| Total Fat | 1.25 grams |
| Sodium | 593 milligrams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 1 grams |
| Protein | 8.5 grams |
| Sugar | 2 grams |
Reviews
This was great! Settled my munchies that I had. Although I made an avocado mustard sauce to go with it.
Delicious. I used canned lump crab as I just can’t get interested in imitation and real cream cheese and they were absolute creamy decadence, just like the crab rangoon served in Chinese restaurants. Definitely in the cocktail appetizer file.
Great with shrimp (I sautéed the shrimp first with a bit of olive oil for flavor) instead of crabmeat, put all the ingredients in the food processor and pulse, make sure stays chunky,,, delicious!
Loved this recipe! Could use a little more cream cheese maybe, but delish just like it is and so easy!
I decided to leave out the crab and just double the amount of scallions. AMAZING!
This recipe, as written, won’t be fantastic, but it’s also written to have less fat. I like that it’s baked, but I fattened it up and used Philadelphia’s 1/3 fat cream cheese and added twice the soy sauce (and it was regular soy sauce and also added a heaping Tablespoon of garlic. I food-processed the garlic, shallot, and imitation crab together, making the bits very small, and it ended up GREAT! :
My room mates and I just made these! We decided to test out a theory. we made half of them with Non-Fat Greek Yogurt and the other half with Fat Free Cream cheese. While both were awesome, we agreed that the ones with the Greek yogurt were much better and filled with more flavor! We are currently making another batch now with just yogurt.
First time was pretty good. Omitted the cheese wedges and added a bit more cream cheese, weren’t bad. Second time no crab, but had some leftover ricotta, a few Tbsp did well. Added more filling per wonton and it made them creamier in your mouth. Touch of sea salt on top. Easy to make, tasty appetizer.
Crab Rangoon is one of my husband’s favorites so I decided to try these. He absolutely loved them, even my son who doesn’t like ANY seafood thought they were pretty tasty! I did find I had to bake them a little longer to get a nice browning on them but other than that, I wouldn’t change a thing, Thanks Lisa for another GREAT recipe!
I was very excited when I saw this recipe because I LOVE crab rangoons. But I was really disappointed with the result. I feel like something was missing. They didn’t have much flavor and were a little on the dry side. I will make them again but will definately change a few things such as maybe using the low fat cream cheese in stead of the fat free.