Crab Rangoon

I love eating crab rangoon at restaurants, so when I found this version to make at home, I was ecstatic! A small disclaimer: these are baked and not fried, so the texture is different. I think they would be better fried, but wouldn't most things? However, since they're not fried, their caloric load is greatly reduced, which means you can eat MORE of them. Even though they're not fried, they have the same delectable filling on the inside.

Start by combining the cream cheese, garlic salt and worcestershire sauce.



Mix well to combine, then stir in the green onions and crab.



Carefully separate the wonton wrappers. These are thin and they tear easily. Do your best to keep them whole!



Spoon about two teaspoons of filling in the middle of the wonton wrapper.



Then bring the corners of the wrapper up to seal.



You'll probably need to moisten your fingers with water to get the wrapper to seal up - I keep a small glass of water nearby to make this easy.



Place the finished wontons on a baking sheet sprayed with nonstick cooking spray.



Then lightly spray the tops with more nonstick spray - this will help them crisp up slightly.

Bake until golden brown, and serve warm!

Note: these do not re-heat well so I recommend eating them all fresh from the oven!

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Crab Rangoon

4 oz. reduced fat cream cheese
1/4 tsp. garlic salt
1/4 tsp. Worcestershire sauce
1 can (4.25 oz) crab meat, drained
2 green onions, chopped
16 wonton wrappers

In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce and stir until smooth. Stir in the onions and crab. Place 2 tsp. full in the center of each wonton wrapper. Moisten edges wtih water; bring corners to center over filling and press edges together to seal.

Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425 for 8-10 minutes or until golden brown. Serve warm.