I love Chinese food. Especially the midwestern Chinese buffets that also feature soft serve ice cream and Texas toast. (I’m looking at you, Hunan Spring.) But as much as I love Chinese takeout, I recognize that it’s not the healthiest of cuisines. So except for the occasional splurge, most of the Asian food we eat is homemade, letting me control the ingredients and amount of oil used.
I recently found this recipe online and just had to give it a try. It’s good. It’s really good. So good that I’ll probably be making it again for various social events this weekend. Baking the crab rangoon results in perfectly crispy shells, and the oil is not missed one bit. Try ’em! You won’t be disappointed!
(P.S. In case you need more motivation: each crab rangoon is only one Weight Watchers point. Seriously.)
Lighter Crab Rangoon
- 4 Tbs. reduced fat cream cheese
- 2 Tbs. light sour cream
- 1 green onion, thinly sliced
- 1 garlic clove, minced
- 1/4 tsp. ground ginger
- 1 tsp. soy sauce
- 1/2 cup crab meat (I used imitation crab)
- 16 wonton wrappers
Preheat oven to 415° F. Spray two mini muffin tins with nonstick cooking spray.
In medium bowl, stir together all ingredients except wonton wrappers. Carefully place a wonton wrapper in each muffin cup, pushing wrapper to the bottom of the tin. Place a dollop of crab mixture in each wonton, and pinch corners together over the mixture. Spray with more nonstick cooking spray.
Bake for 10-12 minutes, or until wontons are brown and crispy.