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Weight Watchers Find – Baked Crab Rangoon!!!

October 26, 2011

Hello Darlings!

As many of you probably have guessed by now, I am a bit of a Pinterestaholic. I love it. I can’t get enough of it. And thank the LORD I do not have the time or resources to cook everything on my “this is why you’re fat” board, which is filled with all sorts of yummy, delicious foods covered in chocolate, or fried to a perfect golden perfection, or loaded with butter….. 

FOCUSING! 

Anyways, I HAVE had time to cook something off of my Pinterest board “good food = good body”, and it came out smashingly! I tried the Weight Watchers – Baked Crab Rangoon recipe! While it is not fried, an automatic deduction of 5 points, it’s still a great substitute for any Asian food inkling you may have, especially if you aren’t looking for fried food!



I doubled the recipe, because I like to bake in mass and freeze.  But I can confirm that this particular recipe freezes and reheats very well! It would be perfect for a bake-a-head appetizer for a party or frozen in little snack baggies! This makes a lot of little pieces, so you may have to make a rotations in the oven to cook them all, but it is totally worth the wait!

Most importantly: check out how EASY this is to do. There is really no way to mess it up!



Baked Crab Rangoon

Ingredients:

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 

Points Plus+ 2 Per Serving

I put together a little visual step by step tutorial for my fellow “visual learners”!


Mix the ingredients!


Open wanton wrapper bag!


Put filling on wrapper!


Wet edges!


Fold and place on greased baking sheet!


Learn to mass produce!


Enjoy!


You can see there are a number of different ways to fold; it really just depends on how many you are doing, and how patient you are. Plain and simple!

I hope you try this out for one of your upcoming holiday get-togethers! These were easy, cheap, and most importantly, HEALTHY!

Have a WONDERFUL rest of the week!

Love,

The Sparkle Queen

22 Comments
Filed Under: UncategorizedTagged: baked, baking, crab rangoon, Easy, holiday food, Pinterest, The Sparkle Queen, weight watchers, yummy

Comments

  1. Caitlyn says

    October 27, 2011 at 1:59 am

    This looks awesome! Thanks for sharing 🙂

    Reply
    • Sparkle Queen says

      January 15, 2012 at 11:53 pm

      You are welcome! Thanks for looking!

      Reply
  2. cindy says

    January 13, 2012 at 4:13 pm

    Looks good!!

    Reply
    • Sparkle Queen says

      January 15, 2012 at 11:53 pm

      Thanks! It IS super good! You must try it 🙂

      Reply
  3. Anonymous says

    February 26, 2012 at 8:41 pm

    Yum, yum, and yum. We will be having these this week. Thanks!!

    Reply
  4. Valli says

    April 27, 2012 at 11:03 am

    …thanx so much for you lovely tutorial!!
    ???? valerie harris ???? piniterest

    Reply
    • The Sparkle Queen says

      April 27, 2012 at 6:14 pm

      You are most welcome Valerie! I hope you enjoy them!!

      Reply
  5. Anonymous says

    October 28, 2012 at 7:01 pm

    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.

    Reply
    • The Sparkle Queen says

      October 30, 2012 at 1:31 pm

      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!

      Reply
  6. Anonymous says

    April 4, 2013 at 2:21 am

    where do you get nonsoya wraps ?

    Reply
    • The Sparkle Queen says

      June 13, 2013 at 2:15 pm

      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.

      Reply
  7. Anonymous says

    June 13, 2013 at 12:18 am

    Do u have to use imitation crab meat or can u use caned crab meat??

    Reply
    • The Sparkle Queen says

      June 13, 2013 at 2:14 pm

      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.

      Reply
  8. Chiara says

    August 31, 2013 at 7:28 pm

    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!

    Reply
    • The Sparkle Queen says

      August 31, 2013 at 8:07 pm

      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 🙂

      Reply
    • Chiara says

      April 25, 2014 at 12:24 am

      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!

      Reply
  9. Anonymous says

    February 2, 2014 at 11:08 pm

    Do you know how many WW Points this have??

    Reply
  10. Anonymous says

    February 6, 2014 at 9:27 am

    2pp per serving (2 each)

    Reply
  11. ali says

    April 18, 2014 at 9:28 pm

    Do you freeze them after or before you bake them?

    Reply
    • The Sparkle Queen says

      April 23, 2014 at 2:09 am

      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!

      Reply
  12. Kathleen says

    September 26, 2015 at 3:43 pm

    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.

    Reply
    • admin says

      September 27, 2015 at 10:24 pm

      Thanks for sharing Kathleen! Sounds like you got quite the bunch! Did you end up freezing them?

      Reply

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