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