Recipe | Skinny Crab Rangoons | cookithealthier.com

RECIPE | Skinny Crab Rangoons

When I think of Asian food, I think of soy sauce, rice and crab rangoons. And those three things are possibly why everyone loves Chinese take-out night, right?

Growing up, I loved when my parents would order take out from our favorite Chinese restaurant. We always HAD to get an order of crab rangoons as an appetizer because they made the best ones in town. They were crispy, creamy and had the perfect blend of crab sweetness and savory cream cheeseyness.  So needless to say, this flavor profile was my benchmark to which I measured all other crab rangoons up against. Now, whether this little Chinese restaurant in St. Joseph, Missouri even had a legit recipe for crab rangoons or not, they were what I considered the best of the best.

Now, as I embarked on my healthier eating journey after college, I knew crab rangoons were just one of those things I had to cut out. There’s no way this cheesey, fried appetizer could fit into ANY diet… right? WRONG!

Recipe | Skinny Crab Rangoons | cookithealthier.com

Let me just say that where there’s a will there’s a way. When you realize you have to change your lifestyle in order to feel better, lose weight or whatever your health goals may be, finding healthier versions of some of the “bad” foods you love becomes a challenge.

So I’ve been sitting on this healthified version of crab rangoons for about 8 years and I decided it was time to share it with you all! Especially after I posted about making these via Instagram stories the other day and you guys were VERY in to the idea of a healthier version of crab rangoons.

Ok, i’m done blabbing and ready to get to the good stuff… the ingredients and directions!

Recipe | Skinny Crab Rangoons | cookithealthier.com

Yields30 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

I N G R E D I E N T S //
 ¼ cup chopped green onion
 4 oz fresh or imitation crab meat
 4 oz light cream cheese
 5 oz plain greek yogurt
 30 wonton wrappers
 1 egg, beaten

D I R E C T I O N S //
1

Pre-heat your oven to 425 degrees and line a baking sheet with parchment paper.

2

Set out your cream cheese to soften to room temperature to make it easier to mix together with the other ingredients.

3

In a food processor (or a bowl works too if you don't have a food processor), add in the greek yogurt and softened cream cheese. Mix up a bit so these two ingredients are combined. Then add in the chopped green onions and crab and blend up in the food processor until everything is properly mixed up. (If you don't use a food processor, you will just need to chop up your crab meat before adding to the cheese/yogurt mix)

4

Next, lay out your wonton wrappers on your parchment paper lined baking sheet. Then add about a half tablespoon of the filling into the middle of each wonton wrapper.

5

In a separate bowl, add your egg and beat with a fork. Then using your finger or a kitchen basting brush, carefully brush all 4 edges of each of the wonton wrappers. Then fold over one side of the wrapper over the filling to make a triangle shape. Then you will take a fork and gently press all the edges down together. (You don't need to press hard. These should stick together easily with the egg wash) Repeat this process until all the filling has been used. Should make around 25-30.

6

Finally, brush a little egg wash over the top of each wonton. Then place them in the oven for 10 minutes. After 10 minutes, flip each of them over and bake another 5 minutes. Remove and enjoy immediately!

xoxo Ashley

 

Ingredients

I N G R E D I E N T S //
 ¼ cup chopped green onion
 4 oz fresh or imitation crab meat
 4 oz light cream cheese
 5 oz plain greek yogurt
 30 wonton wrappers
 1 egg, beaten

Directions

D I R E C T I O N S //
1

Pre-heat your oven to 425 degrees and line a baking sheet with parchment paper.

2

Set out your cream cheese to soften to room temperature to make it easier to mix together with the other ingredients.

3

In a food processor (or a bowl works too if you don't have a food processor), add in the greek yogurt and softened cream cheese. Mix up a bit so these two ingredients are combined. Then add in the chopped green onions and crab and blend up in the food processor until everything is properly mixed up. (If you don't use a food processor, you will just need to chop up your crab meat before adding to the cheese/yogurt mix)

4

Next, lay out your wonton wrappers on your parchment paper lined baking sheet. Then add about a half tablespoon of the filling into the middle of each wonton wrapper.

5

In a separate bowl, add your egg and beat with a fork. Then using your finger or a kitchen basting brush, carefully brush all 4 edges of each of the wonton wrappers. Then fold over one side of the wrapper over the filling to make a triangle shape. Then you will take a fork and gently press all the edges down together. (You don't need to press hard. These should stick together easily with the egg wash) Repeat this process until all the filling has been used. Should make around 25-30.

6

Finally, brush a little egg wash over the top of each wonton. Then place them in the oven for 10 minutes. After 10 minutes, flip each of them over and bake another 5 minutes. Remove and enjoy immediately!

Recipe: Skinny Crab Rangoons
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