Recipe by Maureenie
A lower fat version of this appetizer that does not skimp on flavor. Filling can be made a day in advance and brought to room temperature before cooking. Baking with vegetable cooking spray makes this a healthier alternative to deep frying. To eliminate the sugar, skip the plum sauce and use mustard (Wasabi or Chinese) for dipping.
Top Review by cylee
The filling is fantastic, but I had problems baking the wontons, they ended up tough and chewy, not crisp. I will try this again, hopefully with better results. Thanks for the recipe!
- 2 (8 ounce) packages reduced-fat cream cheese, softened
- 1⁄4 cup reduced-fat sour cream
- 2 teaspoons citrus soy sauce (naturally lower in sodium) or 2 teaspoons reduced sodium soy sauce
- 1 teaspoon sugar
- 12 ounces canned crabmeat, drained and flaked
- 4 green onions with tops, sliced thin
- 1 garlic clove, minced
- 2 teaspoons gingerroot, minced
- 72 wonton wrappers (need two 48-count packages)
- vegetable oil cooking spray
- 1⁄2 cup plum preserves
- 1⁄4 cup water
- 1 tablespoon ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1 tablespoon water
Directions See How It's Made
- Preheat oven to 425°F.
- Spray baking sheet with vegetable cooking spray.
- Combine cream cheese, sour cream, soy sauce, and sugar in a medium bowl.
- Fold in crab meat, green onion, garlic, and ginger.
- Lay out 6 wonton wrappers on a glass cutting board. Place a bowl of water next to your work surface.
- Place 1 - 1 1/2 teaspoons of the crab mixture in the center of each wrapper.
- Moisten your fingers with water and fold each wrapper in half to form a triangle. Release any air that may be in the wrapper and press edges to seal and crimp.
- Place each wonton pocket on baking sheet.
- Before placing in oven, spray wonton pockets lightly with vegetable cooking spray.
- Bake at 425°F for 12 to 15 minutes or until golden brown.
- Serve with plum sauce (see below) and/or Wasabi or Chinese mustard for dipping.
- To make plum sauce: Combine preserves, 1/4 cup of water, ketchup, and vinegar in a small saucepan.
- Dissolve cornstarch in approximately 1 tablespoon more or less of water.
- Add to preserve mixture and stir constantly over medium heat until it comes to a boil.
- Serve as a hot or cold dipping sauce with crab rangoon.