Prep 15 mins
Cook 10 mins
Bite into these golden appetizers and you'll find a creamy crab filling that rivals restaurant fare. Best of all, these crowd-pleasers are baked and not fried, so you don't have to feel guilty about enjoying them.
- 3 ounces reduced-fat cream cheese
- 1⁄8 teaspoon garlic salt
- 1⁄8 teaspoon Worcestershire sauce
- 1 (3 5/8 ounce) envelopepremium crabmeat, drained
- 1 green onion, chopped
- 14 wonton wrappers
- 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 nonstick cooking spray. Lightly spray wontons with nonstick cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.
We had this last summer and everyone enjoyed it. It takes awhile to make all the rangoons so we hadn't had it since. Imagine my surprise when I asked my soon to be four year old granddaughter what she would like me to serve for her birthday and she asked for this! She was three the last time she had it! Does that tell you how good they are??? I guess we have a new birthday tradition for her now! Thanks for sharing!
These are very good. I usually use soy sauce in place of the worcestershire, but otherwise, this is how we do them in our house too! Thanks for posting.
I doubled the recipe, used 1/2 shallot (minced) instead of the onion, and imitation crab flakes. I tried pan frying (with PAM) and baking. The pan fried were too doughy because they cooked so fast. I prefer baking. These are very tasty and I would make them again.