Weight Watchers Find – Baked Crab Rangoon!!!

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….. 


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


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


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!


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!


The Sparkle Queen

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  1. 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.

  2. 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!

    1. 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 🙂

    2. 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!

  3. 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.

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