Weight Watchers Baked Crab Rangoon Recipes

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CRAB RANGOON



Crab rangoon image

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.

Categories     Appetizers

Time 24m

Yield 12 servings

Number Of Ingredients 5

8 oz Cooked crabmeat packaged or imitation crabmeat
8 Tbsp Fat-free cream cheese at room temperature
1 tsp Steak sauce
1 medium clove(s) Garlic clove(s) minced
24 item(s) Wonton wrapper(s) (3 1⁄2-inch square)

Steps:

  • Preheat the oven to 375°F. Spray a nonstick baking sheet with nonstick spray.
  • Combine the crabmeat, cream cheese, steak sauce, and garlic in a medium bowl until blended.
  • Arrange 6 of the wonton wrappers on a work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Brush the edges of each wonton wrapper with water then fold into triangles, pressing the edges to seal. Place the filled wontons on the baking sheet. Repeat with the remaining wrappers and filling, making a total of 24 wontons. Spray the wontons lightly with nonstick spray.
  • Bake until the wontons are golden and crisp, about 20 minutes. Serve hot. Yields 2 pieces per serving.

Nutrition Facts : Calories 20 kcal

BAKED CRAB RANGOON



Baked Crab Rangoon image

This version of my favorite Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious! I don't really like crab, but I devour these.

Provided by Charmie777

Categories     Crab

Time 45m

Yield 48 rangoon

Number Of Ingredients 8

16 ounces neufchatel cheese, softened (low fat cream cheese)
1 (6 ounce) can crabmeat, drained and flaked
4 -5 green onions, thinly sliced
1 garlic clove, minced
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1 (48 count) package wonton skins
1/4-1/2 cup melted butter

Steps:

  • In medium bowl, combine all ingredients except wonton skins and butter.
  • Mix until well blended.
  • Place 1 teaspoon filling in center of each wonton skin.
  • Moisten edges with water.
  • Fold in half to form triangle, pressing edges to seal.
  • Pull bottom corners down and overlap slight; moisten one corner and press to seal. (Usually there is a diagram on the wonton package. I think they look like little kerchiefs.).
  • Arrange on baking sheet that has been coated with vegetable spray.
  • Brush with melted butter.
  • Bake in 425º oven for 12-15 minutes, or until golden brown.
  • Serve hot with desired sauce.
  • NOTE: I like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly!
  • NOTE: These can also be fried, if prefer.

CRAB RANGOON



Crab Rangoon image

This trimmer version uses economical imitation crabmeat and the wontons are baked, instead of deep-fried.

Categories     Dinner,Lunch,Appetizers

Time 38m

Yield 6 servings

Number Of Ingredients 9

2 spray(s) Cooking spray
2 tsp(s) Olive oil
2 clove(s), large Garlic clove(s) minced
2 medium Uncooked scallion(s) minced
2 tbsp(s) Snow peas chopped
6 oz Canned crabmeat drained
4 oz Low fat cream cheese
2 tsp(s) Low sodium soy sauce
24 item(s) Wonton wrapper(s) (half a 12 oz package)

Steps:

  • Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
  • Heat oil in a small skillet over medium-high heat. Add garlic, scallions and snow peas and sauté until just tender, about 2 minutes. Remove from heat and stir in crabmeat, cream cheese and soy sauce with a wooden spoon; mix gently to combine.
  • Place wonton wrappers on a flat surface. Drop crab mixture by teaspoonfuls onto the centre of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to seal. Create decorative lines along the edges of the wontons by pressing the tines of a fork along the bottom edge of each wonton.
  • Transfer filled wontons to prepared baking sheet and coat with cooking spray. Bake until wontons are golden brown, about 15 to 20 minutes. Yields 4 crab rangoon per serving.

Nutrition Facts : Calories 54 kcal

WEIGHT WATCHER CRAB RANGOON



Weight Watcher Crab Rangoon image

Make and share this Weight Watcher Crab Rangoon recipe from Food.com.

Provided by Jazz Lover

Categories     Chinese

Time 25m

Yield 14 pieces

Number Of Ingredients 6

1/8 teaspoon garlic salt
1/8 teaspoon Worcestershire sauce
14 wonton wrappers
1 small green onion
4 ounces surimi imitation crabmeat
3 ounces cream cheese

Steps:

  • In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.
  • Stir in crab and onion.
  • Place 2 teaspoonfuls in the center of each wonton wrapper.
  • Moisten edges with water; bring corners to center over filling and press edges together to seal.
  • Place on a baking sheet coated with non-stick cooking spray.
  • Lightly spray wontons with nonstick cooking spray.
  • Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 52, Fat 2.2, SaturatedFat 1.2, Cholesterol 9, Sodium 133.9, Carbohydrate 6.2, Fiber 0.2, Sugar 0.7, Protein 1.8

CRAB RANGOON



Crab rangoon image

This trimmer version uses economical imitation crabmeat and the wontons are baked, instead of deep-fried.

Categories     Dinner,Lunch,Appetizers

Time 38m

Yield 6 servings

Number Of Ingredients 9

2 spray(s) Cooking spray
2 tsp(s) Olive oil
2 clove(s), large Garlic clove(s) minced
2 medium Uncooked scallion(s) minced
2 tbsp(s) Snow peas chopped
6 oz Canned crabmeat drained
4 oz Low fat cream cheese
2 tsp(s) Low sodium soy sauce
24 item(s) Wonton wrapper(s) (half a 12 oz package)

Steps:

  • Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
  • Heat oil in a small skillet over medium-high heat. Add garlic, scallions and snow peas and sauté until just tender, about 2 minutes. Remove from heat and stir in crabmeat, cream cheese and soy sauce with a wooden spoon; mix gently to combine.
  • Place wonton wrappers on a flat surface. Drop crab mixture by teaspoonfuls onto the centre of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to seal. Create decorative lines along the edges of the wontons by pressing the tines of a fork along the bottom edge of each wonton.
  • Transfer filled wontons to prepared baking sheet and coat with cooking spray. Bake until wontons are golden brown, about 15 to 20 minutes. Yields 4 crab rangoon per serving.

Nutrition Facts : Calories 54 kcal

WW BAKED CRAB RANGOON RECIPE - (4.5/5)



WW Baked Crab Rangoon Recipe - (4.5/5) image

Provided by á-5531

Number Of Ingredients 6

1/8 teaspoon garlic salt
1/8 teaspoon Worcestershire sauce
14 wonton wrappers
1 small green onion
4 ounces Surimi imitation crab
3 ounces cream cheese

Steps:

  • In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Place on a baking sheet coated with non-stick cooking spray.

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