Today we are going to make the delicious Weight Watchers Baked Crab Rangoon, Slimmed-down versions of classic Asian appetizers can be made by substituting imitation crab meat for deep-fried crab meat, and baking wontons instead of deep-frying them. For a change of pace, add chopped scallions, cilantro, basil, and minced, peeled fresh ginger to the filling.
As a dipping sauce, you could serve them with low-sodium soy sauce. You can make these a day ahead, place them on a parchment paper-lined baking sheet, cover them with plastic wrap, and store them in the refrigerator. Often you will find them near the tofu in the produce area of your supermarket.
For those who don’t know about crab rangoon,
What exactly is crab rangoon?
This American Chinese cuisine, including crab rangoon, is a staple at restaurants across the country. It is basically fried wontons filled with cream cheese and imitation crab. It includes a small amount of sugar as well.
How to Make Weight Watchers Baked Crab Rangoon
Follow the instruction carefully to make the Baked Crab Rangoon
weight watchers baked crab rangoon recipe
- 8 oz Cooked crabmeat
- 1 tbsp Steak sauce
- 8 tbsp Fat-free cream cheese at room temperature
- 1 medium clove(s) Garlic clove minced
- 24 item(s) Wonton wrapper(s) (3 1⁄2-inch square)
- 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.