Baked Crab Rangoon

I love making over traditional, unhealthy takeout recipes. I’ve never been a fan of crab rangoon, but I figured there has to be a better way to prepare these. So I thought about what I don’t like about the ones I’ve had. First, that they are deep fried, and second, that there is so little crab and too much cream cheese. With my new inspiration, I set out to makeover the traditional crab rangoon. Make them light and healthy while keeping the delicious flavors and texture associated with the unhealthy version.

Ingredients:

24 wonton wrappers (I used Nasoya brand)

Olive oil cooking spray

8 oz lump crab meat

1 tsp Worcestershire sauce

2.5 tsp curry powder

1 tsp ground ginger

1/2 tsp cayenne pepper (optional)

1/2 cup reduced fat cream cheese

1/3 cup scallions, washed and thinly sliced

reparation:

Combine the cream cheese and crab meat.  Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.

Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

  

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

  

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 – 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.