Baked Crab Rangoons

By Caitie

Ingredients

• 2 Tablespoons fat-free sour cream
• 8 oz 1/3 less fat cream cheese, softened
• 1 green onion, sliced thin
• 1 clove garlic , minced
• 1/4 teaspoon ground ginger
• 1 teaspoon soy sauce
• 1/2 teaspoon sugar
• 1/2 cup white crab meat, drained
• wonton wrappers

Details

Servings 20
Adapted from iowagirleats.com

Preparation

Step 1

1. Combine sour cream, cream cheese, green onion, garlic, ginger, soy sauce and sugar in a bowl. Fold in crab.
2. Lay out 4 wonton wrappers at a time and place about 1 Tablespoon filling into the center. Wet two sides and fold the wonton wrapper over. Press down to seal tightly, making sure to press around the filling first to remove any air pockets.
3. Preheat the oven to 415 degrees. Place crab rangoon on a foil-lined, non-stick sprayed baking sheet and spray the tops with more non-stick spray. Bake 10-12 minutes, or until the edges are golden brown. Do not freeze and bake.