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Crab Rangoon = an obsession of mine. I knew I had to try these “healthy” baked ones ASAP. I’m happy to report they are just as good as the fried restaurant kind. Not to mention super fricken easy.

Fresh out of the oven, crispy and hot!

This is definitely a “wing it” recipe – depending on your taste, add as much garlic salt or Worcestershire sauce as you want.

Throw all ingredients in a bowl, stir, add to wonton wrappers, and bake. It's that easy.

Just in the oven, ready to crispify.

Homemade Crab Rangoon

adapted from Weight Watchers

1/4 tsp garlic salt
1/4 tsp Worcestershire sauce
14 won ton wrappers
3 small green onions
4 oz fresh dungeness crab meat
3 oz cream cheese

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 with sweet chili dipping sauce.

Makes 14 Crab Rangoon.