Crab rangoon
2
Points®
Total Time
24 min
Prep
4 min
Cook
20 min
Serves
12
Difficulty
Easy
This trimmer version of this classic Asian appetizer still has a creamy filling, but it uses economical imitation crabmeat and the wontons are baked, instead of deep-fried. For a change of pace, you can add chopped scallions, cilantro, basil and a little minced, peeled fresh ginger to the filling. You could also serve them with low-sodium soy sauce as a dipping sauce. If you’d like to make these a day ahead, place them on a parchment paper-lined baking sheet, cover with plastic wrap and store them in the refrigerator. Look for the wonton wrappers near the tofu in the produce section of you supermarket.
Ingredients
Cooked crabmeat
8 oz, packaged or imitation crabmeat
Fat free cream cheese
8 Tbsp, at room temperature
Steak sauce
1 tsp
Garlic
1 clove(s), minced
Wonton wrapper
24 item(s), (3 1⁄2-inch square)