Reduced-fat Crab Rangoon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats, Vegetables | Appetizers, Seafood | 48 | Canape | |
INGREDIENTS
| 8 | oz | Cream cheese |
| 6 | oz | Lump crab meat, drained & |
| flaked | ||
| 2 | Scallion, including tops | |
| thinly sliced | ||
| 1 | Garlic clove, minced | |
| 2 | t | Worcestershire sauce |
| 1/2 | t | Soy sauce, thin |
| 1 | Won ton skins, 48 count | |
| Vegetable spray coating |
INSTRUCTIONS
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. Walt MM leukie@usa.pipeline.com Posted to MM-Recipes Digest V3 #240 Date: Mon, 02 Sep 1996 20:07:57 -0400 From: Walt Gray <waltgray@mnsinc.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 17
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 5.2mg
Sodium: 19.2mg
Potassium: 10.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g