1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
14 won ton wrappers
1 small green onion
4 oz surimi imitation crab
3 oz cream cheese
Directions:
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.
Stir in crab and onion.
Place 2 teaspoonfuls in the center of each wonton wrapper.
Moisten edges with water; bring corners to center over filling and press edges together to seal.
Place on a baking sheet coated with non-stick cooking spray.
Lightly spray wontons with nonstick cooking spray.
Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm.
Makes 14 Crab Rangoon (2 Per Serving)
Nutritional Info Per Serving: Calories 94; Total Fat 2.29g; Cholesterol 12mg;
Sodium 147mg; Potassium 40mg; Carbs 12.03g; Fiber 0g; Protein 5.76g
This looks awesome! Thanks for sharing 🙂
You are welcome! Thanks for looking!
Looks good!!
Thanks! It IS super good! You must try it 🙂
Yum, yum, and yum. We will be having these this week. Thanks!!
…thanx so much for you lovely tutorial!!
???? valerie harris ???? piniterest
You are most welcome Valerie! I hope you enjoy them!!
These are yummy BUT I've made them twice now, and they will not brown at all. Also, do NOT overcook, because all the filling will leak out.
Hmm. Have you coated them in anything like a light misting of oil or brushing of butter? Maybe that will brown them better! I'm so glad you are enjoying them though!
where do you get nonsoya wraps ?
Sorry, didn't see the notification for this comment for some reason! I just got them at my local grocery store, but I'm sure any variation would likely work just as well.
Do u have to use imitation crab meat or can u use caned crab meat??
I think you could use caned crab meat, but I would suggest draining it really well before hand so it doesn't make the pastry soggy.
I found this on Pinterest and just made it. Oh… mi…. gosh. It's SUPER DELICIOUS! I live in the mountains in Colorado, and there aren't any good Chinese restaurants around here. This recipe satisfied my crab rangoon craving in an instant. Thanks!
Oh my goodness I am so happy to hear this! Thanks for letting me know they worked out for you. Have you tried making extras to freeze? We have had beautiful luck with them defrosting, but they are never actually in the freezer all that long 🙂
Oops, didn't see your reply until now! I've made those crab rangoons a few times since I posted my comment and they've been so phenomenal each time that there are never leftovers to freeze, haha. If I ever try to freeze (and defrost) them, I'll let you know how they turn out!
Do you know how many WW Points this have??
2pp per serving (2 each)
Do you freeze them after or before you bake them?
I froze them after they were baked, but I bet you could probably freeze them before cooking, just make sure they are thoroughly heated. Let me know how they turn out if you try!
Easy and excellent! I used half a shallot instead of green onions in a double recipe. I folded it according to the won ton package directions so it looked more like Tortellini. I didn’t have a problem with the edges/points burning. Using this fold a double recipe made 32.
Thanks for sharing Kathleen! Sounds like you got quite the bunch! Did you end up freezing them?