Baked Crab Rangoon
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
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Bake: 13 Minutes
Amount per serving
- Calories: 54
- Fat: 2g
- Saturated fat: 1g
- Cholesterol: 11mg
- Protein: 2g
- Carbohydrate: 7g
- Sodium: 104mg
- 8 ounces cream cheese, at room temperature
- 1 16-oz can crabmeat, drained
- 1/2 cup chopped scallions (about 3)
- 1 12-oz package small (3 1/4-inch) square wonton wrappers
- 1 cup duck sauce for serving, optional
- Preheat oven to 375ºF. Mist a 24-cup mini muffin pan with cooking spray. Gently mix cream cheese, crab and scallions in a medium bowl.
- Place a wonton wrapper on a working space with 1 point facing you. Cover remaining wrappers with a damp paper towel and set a bowl of water nearby. Place 1 heaping teaspoon of cream cheese mixture in center of wrapper. Dip a finger in water and dampen edges on wonton wrapper; fold in half, forming a triangle. Press out air and pinch edges to seal. Place in a cup of mini muffin pan. (Edges will stick out.) Repeat with remaining wrappers and filling, setting extras aside. Mist wrappers in pan lightly with cooking spray.
- Bake until browned, 10 to 15 minutes. Mist pan with cooking spray and repeat with remaining wontons. Serve with duck sauce, if desired.
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