Baked Crab Rangoon 

Have you ever woken up one morning and said to yourself, “I would really love to eat ______ tonight?” Well the day I knew I was making the Tuna and Avocado Tartare, I decided I also wanted to make Crab Rangoon, but making it healthier!  This recipe is pretty simple; the hardest part being the time filling and folding the wontons, but have some good company and it will fly by.
I have never made these before because I’ve always wondered… Where in the world are the wonton wrappers?!?  I wouldn’t have guessed it, but you can find them in the produce section beside the tofu. They also freeze well, so grab them the next time you are at the store, and they’ll be at your fingertips.
Organic Chives
1 cup crabmeat (or imitation crab meat, chopped)
1 block reduced-fat cream cheese
2 green onions or chives, chopped
¼ cup reduced fat mayonnaise
1 tsp Worcestershire sauce
Wonton Wrappers
1 egg, beaten (or olive oil)
Preheat oven to 400 degrees.
Melt Cream Cheese in a glass bowl in microwave.

Combine cream cheese, green onion, mayo, and Worcestershire in a bowl. Fold in crab.

Place about 1 tablespoon filling into the center. Wet two sides and fold the wonton wrapper over. Press down to seal tightly, making sure to press around the filling first to remove any air pockets.

“Paint” each triangle with egg wash or olive oil.
Bake 10-12 minutes until lightly browned.
Wontons with what was left
of the Tuna Tartare
For Dipping Sauce: 1 tsp soy sauce, 2 tsp sesame oil, sesame seeds. Whisk
Tracy did not complain – we cleared our plates!




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