Crab Rangoon Flowers

Author Notes

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