Reduced-fat crab rangoon

Yield: 48 canaps

Measure Ingredient
8 ounces Cream cheese
6 ounces Lump crab meat; drained & flaked
2 Scallion; including tops, thinly sliced
1 Garlic clove; minced
2 teaspoons Worcestershire sauce
½ teaspoon Soy sauce, thin
1 pack Won ton skins (48 count)
Vegetable spray coating

In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.) Place 1 tsp filling in center of each won ton skin. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12-15 minutes or until golden brown. Serve hot with sweet-sour sauce or mustard sauce.

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