Author Notes: I am in love with Crab Rangoon at Chinese restaurants but had to retire eating these creamy dreams because of the fat. Fried wontons are so tasty, but so very bad, all at the same time. As a result, I have spent countless times testing out my own version of crab rangoon. All the folding and pressing of these little treats and baking them, still resulted in rangoon that was not very moist and creamy. Well, I am excited to say I finally figured out the problem. After trying fresh crab meat and then imitation crab meat, I finally purchased canned crab meat. I am not a fan of anything canned because of the large amounts of sodium, but the moisture of canned crab meat really made my rangoons shine and complimented the reduced fat cream cheese. Foregoing the traditional green onions and using chives, with a touch of sugar, resulted in a sweet, creamy rangoon. The pretty wonton flowers freshly out of the oven will surely impress your guests. So glad I finally figured out how to make low-fat, baked crab rangoon, which are now a new favorite. - Low Fat Chick
- 1 6.5 oz can crab meat, drained
- 4 ounces cream cheese, reduced fat, softened
- 1 tablespoon chives, chopped
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/2 teaspoon soy sauce, reduced sodium
- 3 teaspoons sugar
- 1/2 teaspoon onion powder
- 20 wonton wrappers
- Preheat oven to 375°F.
- Spray a mini muffin pan with oil. Set aside.
- In a medium bowl, combine crab meat, cream cheese, chives, Worcestershire sauce, garlic powder, soy sauce, sugar, and onion powder.
- Press a wonton wrapper into each mini muffin tin. Place 1 1/2 teaspoons filling in the center of each wonton wrapper. Lightly spray the tops of the wontons with oil.
- Bake 8 to 10 minutes, until the edges are light brown. Remove from oven and let sit for 2 minutes before serving.