Crab Rangoon

Crab Rangoon
Yields 48
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  1. 6 oz. reduced fat cream cheese, softened
  2. 1 clove garlic minced
  3. 1 1/2 tsp worcestershire
  4. 1 tsp reduced sodium soy sauce
  5. 1/4 cup scallions, thinly sliced
  6. 6 oz. fresh crabmeat, drained broken up a bit
  7. 1 pkg.- 48 count wonton wrappers
  8. small bowl of cool water
  9. chives and paprika for garnish
  1. Preheat oven to 425°
  2. In a medium bowl mix the cream cheese, garlic, worcestershire and soy sauce until incorporated. Add the scallions and crab, mix well.
  3. Working with only one or two wontons at a time to keep them from drying out, place a teaspoon of the crab mixture in the center the wonton. Dip your fingers into the water bowl and moisten the edges of the wonton wrapper, folding over from corner to corner into a triangle shape. As you prepare each wonton, place on a lightly sprayed baking sheet.
  4. Bake for about 12 minutes or until they are a light golden brown, garnish with chives and a sprinkle of paprika for color, keep warm for serving.
***Healthy changes and substitutions
  1. *Baking these appetizers turns them into a healthy little bite with very little fat instead of a fried food minefield.
  2. *Using reduced fat cream cheese as well as reducing the amount by 1/4, saves over 1/2 the usually fat of this ingredient.
  3. *Reduced sodium soy sauce is a great way to control the sodium in any recipe where it is called for, you won’t even notice the difference.
***Cooking Tips
  1. *It is helpful to keep the wonton wrappers and the finished appetizers covered with a damp paper towel until you are ready to put them in the oven, they dry out very quickly.
  2. *Always use fresh crab meat, readily available in plastic containers in the seafood department or the canned crab also available in the seafood department, it is quite good and still fresh. Don’t be tempted to use the imitation crab flavored product called Surimi, it is a poor substitute.
***Nutritional Facts
  1. *Crab is a natural source of omega-3 fatty acids which can help improve memory and decrease the risk of cancer.
  2. *Crab is a good source of vitamin A, C and B12. It is also rich in minerals like zinc and copper.
  3. *It is a myth that crab and other shellfish are high in cholesterol and saturated fat. Crab contains about 1% of the RDA for saturated fat per 3 oz. serving.
Robin Shea