Recipes

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.

Weight Watchers Crab Rangoon
Points: 1 points plus
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

Ingredients

• 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

Instructions

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