Prep 45 mins
Cook 0 mins
This version of my favorite Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious! I don't really like crab, but I devour these.
- 16 ounces neufchatel cheese, softened (low fat cream cheese)
- 1 (6 ounce) can crabmeat, drained and flaked
- 4 -5 green onions, thinly sliced
- 1 garlic clove, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon soy sauce
- 1 (48 count) package wonton skins
- 1⁄4-1⁄2 cup melted butter
- In medium bowl, combine all ingredients except wonton skins and butter.
- Mix until well blended.
- Place 1 teaspoon filling in center of each wonton skin.
- Moisten edges with water.
- Fold in half to form triangle, pressing edges to seal.
- Pull bottom corners down and overlap slight; moisten one corner and press to seal. (Usually there is a diagram on the wonton package. I think they look like little kerchiefs.).
- Arrange on baking sheet that has been coated with vegetable spray.
- Brush with melted butter.
- Bake in 425º oven for 12-15 minutes, or until golden brown.
- Serve hot with desired sauce.
- NOTE: I like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly!
- NOTE: These can also be fried, if prefer.
Very yummy and didn't take too, too long to put together. I think next time I'll increase the green onion for added flavor. Baked these, froze them, and then reheated just as many as I needed--came out great!
These are fantastic. I fried half and baked half and the baked ones turned out better cuz the filling stayed in. Thank you for sharing this with us.
This looked really good before baking, but when I took them out of the oven, there was no filling! I was careful to pinch the edges shut and use water to seal them, but somehow the filling still escaped. I have no idea where it went, because only a tiny bit seemed to have leaked out onto the pan.