Oh how I love Crab and Cream Cheese Wontons! I remember the day that I first discovered them – it was at a random Chinese food restaurant in State College, PA, during my college years. That one time was all I needed — I was now a Cream Cheese Wonton lovin’ fool! Often referred to as Crab Rangoons, traditional cream cheese and crab wonton recipes involve frying the wonton and using more cream cheese than crab – thus leading to a ton of extra fat and calories. My version, makes a few small changes to the original recipe and involves baking them instead of frying. This leads to super yummy cream cheese and crab wontons that clock in at just 1 Point for 2 wontons! Though this is not an official Weight Watchers Wonton Recipe, I am confident it will be adored by any Chinese food lover who is counting their calories. Serve as an appetizer, side dish, or snack!

Baked Cream Cheese Wonton Recipe

– 1 can of lump crab meat, drained
– 1/2 cup shredded cabbage
– 1 tsp table salt
– 1/2 cup fat free cream cheese, room temperature
– 24 pieces wonton wrappers, (3 1/2-inch square)
– 1/4 cup egg substitute
– 1 tbsp cilantro, fresh, finely chopped
– 3 stalks of scallions, finely chopped

Preheat the oven to 350°F.

In a large bowl, combine cream cheese, egg substitute, crab meat, shredded cabbage, salt and cilantro.

Spray 2, 12 cup muffin pans with non-stick cooking spray. Lay each wonton wrapper inside each cup, placed evenly apart. Bake in the oven until wonton begins to turn golden – approx 3-5 minutes. Take out from oven and transfer wontons to a baking sheet, sprayed with nonstick cooking spray. Place 2 tsp of the crab mixture in the center of each wonton skin. Spray each wonton lightly with nonstick spray. Bake again until golden and crisp, about 10 minutes.

Entire recipe makes 12 servings
Serving size is 2 wontons
Each serving = 1 Point


  1. I made this recipe exactly as suggested and unfortunately it was not good at all. I was really excited about the recipe, but the teaspoon of table salt made this recipe entirely oversalted and I tasted the egg substitute more than cream cheese, in fact it was hard to tell there was any cream cheese in it. I ended up throwing them all away :( Sorry to admit it, but thought that I should be honest

  2. Thank you for the reply. Can you tell me if the point plus value is more than 1?

  3. Hubby cannot eat crab but loves Krab. Do yoy know what the point value would be if Krab was used instead? Thank you for all the great recipes.

    • Unfortunately, I don't. I'm not familiar with Krab or it's nutritional stats. If you do make this dish using the Krab instead of crab, please calculate the ingredients and let us know if it affects the Points Plus value!

  4. Just copied your recipe and would like to know the calorie count instead of WW points. I'm not doing Weight Watchers but I am counting calories and using some of their recipes. Since Jan 4th, I'm down 61 lbs with 39 left to go!

    • Wow!! Congrats on your awesome weight loss!! That's amazing and SO incredibly inspiring. In regards to the calories, I don't usually have that info. I only calculate the Weight Watchers Points for each recipe. And for many of the weight watchers recipes I post that I receive from readers, only have the Points value as well. Though, if you have the weight watchers points value for each recipe, you will be able to calculate a calorie range by using a Weight Watchers Points Calculator.

  5. Can you tell me the size can of crab meat you used for the recipe? Mine is rather large (16 oz.) and I want to be sure to double the recipe should I need to. I can't wait to make these this week!!!

    • The can that I used was 12oz. I know they can really vary though. Check the nutritional stats on your label of crab and you might be able to get away with using 16 oz and not having it affect the WW Points.

  6. Thank you so much!!! YEARS ago when I first started WW I gave up my beloved crab wontons. Back on the wagon and so excited to try these substitutions!

Write A Comment

Pin It