Include in Print View:

Reduced-Fat Crab Rangoon

Reduced-Fat Crab Rangoon recipe image
These baked crab rangoons offer a lighter twist on the classic Chinese-American appetizer, delivering all the savory satisfaction without the deep-fried heaviness. The filling combines tender lump crab meat with softened cream cheese, fresh scallions, and aromatic seasonings like garlic and Worcestershire sauce for a rich, umami-packed bite. Baked until golden and crisp, the wonton skins provide a delicate crunch that contrasts beautifully with the smooth, cheesy interior. Perfect for holiday parties, game day gatherings, or as an elegant starter for dinner parties, these canap&# 195;©s are easy to assemble and universally loved. Serve warm with a side of sweet-and-sour or mustard sauce for dipping.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 48
Calories: 814.5
Description
These baked crab rangoons offer a lighter twist on the classic Chinese-American appetizer, delivering all the savory satisfaction without the deep-fried heaviness. The filling combines tender lump crab meat with softened cream cheese, fresh scallions, and aromatic seasonings like garlic and Worcestershire sauce for a rich, umami-packed bite. Baked until golden and crisp, the wonton skins provide a delicate crunch that contrasts beautifully with the smooth, cheesy interior. Perfect for holiday parties, game day gatherings, or as an elegant starter for dinner parties, these canap&# 195;©s are easy to assemble and universally loved. Serve warm with a side of sweet-and-sour or mustard sauce for dipping.
Ingredients
  • 8 ounce Cream cheese
  • 6 ounce Lump crab meat; drained &
Directions
  1. 1
    In a medium bowl, combine the cream cheese, lump crab meat, thinly sliced scallions, minced garlic, Worcestershire sauce, and soy sauce.
  2. 2
    Mix the ingredients until well blended and smooth.
  3. 3
    Place 1 teaspoon of the filling in the center of each wonton skin.
  4. 4
    Pull the bottom corners of the wonton skin down and overlap them slightly.
  5. 5
    Moisten one corner with water and press firmly to seal the pocket.
  6. 6
    Lightly spray a baking sheet with vegetable coating.
  7. 7
    Arrange the sealed rangoon on the prepared baking sheet.
  8. 8
    Lightly spray the tops of the rangoon with vegetable coating.
  9. 9
    Bake in a 425 degree F oven for 12-15 minutes, or until golden brown and crispy.
  10. 10
    Serve hot with sweet-and-sour sauce or mustard sauce.

Nutrition Facts

Servings 48

Amount Per Serving
Calories 814.5kcal
% Daily Value *
Total Fat 69.7g108%
Saturated Fat 42.3g212%
Cholesterol 280.5mg94%
Sodium 1077.0mg45%
Total Carbohydrate 6.2g3%
Dietary Fiber 0.0g0%
Sugars 3.6g
Protein 38.8g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keep unrolled wonton skins covered with a damp towel while assembling to prevent them from drying out and cracking.

You can substitute imitation crab meat for lump crab meat if fresh crab is unavailable or too expensive.

For a gluten-free option, ensure your soy sauce is tamari and use gluten-free wonton wrappers if available.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350ðF for 5-7 minutes to restore crispiness.

Keywords: crab, wonton, rangoon, baked, appetizer, seafood, cream cheese, scallion, garlic, party food, low fat, easy, crispy, filling
Read it online: https://www.chefs-mate.com/recipe/reduced-fat-crab-rangoon/