Crab Rangoon

By á-174942

Ingredients

• 2 servings cooking spray (5 one-second sprays per serving)
• 2 teaspoons olive oil
• 2 medium garlic cloves minced
• 2 medium scallions minced
• 2 tablespoons chopped snow peas
• 6 ounces canned crabmeat drained
• 4 ounces light cream cheese
• 2 teaspoons low-sodium soy sauce
• 24 wonton wrappers - (half of 12-oz pkg)

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees. Coat a large baking sheet with cooking spray.

Heat oil in a small skillet over medium-high heat. Add garlic, scallions and snow peas and sauté until just tender, about 2 minutes. Remove from heat and stir in crabmeat, cream cheese and soy sauce with a wooden spoon; mix gently to combine.

Place wonton wrappers on a flat surface. Drop crab mixture by teaspoonfuls onto the center of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to seal. Create decorative lines along the edges of the wontons by pressing the tines of a fork along the bottom edge of each wonton.

Transfer filled wontons to prepared baking sheet and coat with cooking spray. Bake until wontons are golden brown, about 15 to 20 minutes.

This recipe yields 6 servings; 4 crab rangoon per serving.

Points® Value: 4

Serve with reduced-sodium soy sauce mixed with chopped scallions or prepared sweet-and-sour or duck sauce, if desired. Just make sure to account for any increase in Points® values.