I’m trying to be more responsible and that includes the realization that, if I’m going to continue to eat junk food, I should at least eat homemade junk food and mitigate it somehow.
This particular recipe is light and crunchy, with none of that thick, greasy feeling you usually get after pounding down a plate of crab rangoon at your local Chinese restaurant (and an egg roll and egg drop soup and amazing chicken and …) And all divided out, each rangoon comes to just under 50 calories a piece.
Maybe the only downside is that this recipe doesn’t come with a placemat showing your Chinese horoscope?
Baked Crab Rangoon
- 24 wonton wrappers (often available in the produce department, near tofu)
- 4 ounces cream cheese
- 6 ounces lump crabmeat (I used canned)
- 1 bunch scallions, chopped thin.
Preheat your oven to 400 degrees. Line a baking tray or cookie sheet with either a silicone mat or parchment paper. Apply cooking spray.
In a small bowl, combine cream cheese, crabmeat, and scallions until evenly mixed. In the center of each wonton wrapper, place about a teaspoon-ful of crab mixture. Fold the wontons in half and seal with water along the edges until air bubbles are completely removed and seal is tight.
Place each wonton on tray and spray with cooking spray. Bake for 10-15 minutes until edges turn brown and wonton is crispy.