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Skinny Crab Rangoon

Perhaps the most requested appetizer recipe I receive is for a lightened up version of crab rangoon. Personally I absolutely love crab rangoon so it took quite awhile to find a version and recipe that I liked. The recipe below finally met the bar and creates a delicious baked version of crab rangoon. However if you love crab rangoon for the extra crispy crunchy shell then I recommend pan frying these instead of baking them. The points value only increases to 3 points plus for 2 pieces when they are pan fried and they will definitely be closer to the real thing.

Crab Rangoon
Servings: 20 servings
Serving Size: 1 crab rangoon
Nutritional Info: 51.6 calories, 2g of fat, 5.6g of carbohydrates, .2g of fiber, 2.8g of protein
Weight Watchers® PointsPlus®: 1 *


  • 2 tbsp nonfat Greek yogurt
  • 8 oz reduced fat cream cheese
  • 4 green onions, sliced thin
  • 1 clove garlic , minced
  • 1/4 teaspoon ground ginger
  • 1 tsp soy sauce
  • 1/2 tsp sugar
  • 1/2 cup white crab meat, drained or imitation crab meat, diced
  • 20 wonton wrappers


  1. Preheat the oven to 425 degrees.
  2. In a bowl stir together the yogurt, cream cheese, green onions, garlic, ginger, soy sauce, sugar, and crab meat.
  3. Lay the wontons out and fill each with 1 tablespoon crab mixture. Wet the edges of the wontons and fold closed.
  4. Place in a single layer on a parchment lined baking sheet. Spray the crab rangoons with cooking spray to help crisp up the top.
  5. Bake for about 10 minutes. The flip over and cook for an additional 5 minutes or until crisp.
  6. Variation: If you want a more classic, bubbly outside you can pan fry the wontons in 2 tbsp of vegetable oil. Just made sure to adjust the points level. (Add .75 points plus per piece to recipe)

Recipe from Iowa Girl Eats

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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3 Response to Skinny Crab Rangoon

  1. Donna on February 27, 2013

    Tastes almost like the restaurant version, although not as crispy. They are the best fresh out of the oven. These don’t work well as leftovers as they get a bit soggy (but still taste good). I’m thinking of just making the filling to put in a sandwich round as a seafood salad…yum!

  2. Julie on March 3, 2013

    I loved these so much. My weakness is salty and fatty foods, not sweet stuff. This was a perfect substitute and did not leave me wishing for the real thing. I did my crab mix in a food processor and made the baked version. These turned out so yummy. This recipe is so easy and I will be making these little 1 point gems again soon.

  3. Sherri on July 1, 2015

    Is it possible to make these up to the step 3 and then freeze. My husband and are the only ones that like crab rangoons and I don’t want to eat 10 lol.


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