Saturday, September 18, 2010

The Crab Rangoonies

One of my favorite guilty pleasures when it comes to food is easily Chinese Take-Out, most specifically all of the wonderfully delicious appetizers.  The potstickers, egg rolls, shrimp toasts, and my most favorite- Crab Rangoon.  Ok, I know that none of these items fall under the remotely healthy menu.  But I can't help it, they are GOOD!  So in my attempt to have them be something I could eat more often, I have decided to start trying to make this stuff myself.  I can cross the potstickers off my list and now after Friday night, I can add crab rangoons.  This was another Hungry Girl recipe, so the nutritional stats are amazing.  Plus they were not only super healthy, but they were incredibly easy to make. Awesome!  Now I can eat wayyyyy more of them at one time.....right??

The Crab Rangoonies
1/4 cup fat-free cream cheese, room temperature
2 wedges The Laughing Cow Light Original Swiss cheese
4 oz. imitation crabmeat, flaked
1 tsp. low-sodium/lite soy sauce
1/2 tsp. chopped garlic
2 scallions, finely chopped
16 small square wonton wrappers (often stocked near the tofu in the fridge section of the market)
Optional: sweet & sour sauce or Chinese-style hot mustard, for dipping

Preheat oven to 375 degrees.

To make your filling, combine all ingredients except wonton wrappers in a bowl, breaking up the cheese wedges as you add them. Mix until uniform. Set aside. Spray a baking sheet with nonstick spray and set that aside as well.

Lay two wrappers flat on a clean, dry surface. Spoon a heaping 1/2 tbsp. of filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal. Repeat with all remaining wrappers and filling, gently placing each rangoon flat on the baking sheet.

Spray the tops of the wontons with nonstick spray. Bake in the oven for about 12 minutes, carefully flipping halfway through, until golden brown. Allow to cool slightly.

If you like, dip your rangoonies in some sweet & sour sauce or hot mustard!

PER SERVING (4 "crab rangoonies"): 140 calories, 1.5g fat, 618mg sodium, 20g carbs, 1g fiber, 2g sugars, 9g protein -- POINTS® value 3*

1 comment:

  1. Crab Rangoons are my absolute favorite Chinese appetizer! Can't wait to try out this recipe and dip em' in some sweet sour sauce. They look amazing!



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