Baked Spicy Crab Rangoon
I don’t know about you but one of my favorite kind of takeout is any kind of Chinese food!!
Nothing quite hits the spot like Chinese foods just so comforting and delicious you really can’t go wrong!
One of my favorite things to order is crab rangoon, deep fried crunchy outside with a super cream and rich crab filling… ahh!! Seriously those things are deadly!
From time to time you need to just go for it and indulge a bit but I like to have options that I can make at home when the craving hits – but also something that is a bit more figure flattering.
These baked spicy crab rangoon are my twist on the traditional dish – with a baked but still crunchy outside with a creamy and spicy filling with that delicious sweet crab!
Just taking a few things out and opting for lower calorie fillings, add the right spices and you can really have a tasty dish that has a lot of the same components of the original dish but less guilt!
NOTE: This recipe does make a lot (about 40) crab rangoon so you can either cut the recipe in half or make the original amount and just cook half and freeze the other half.
Baked Spicy Crab Rangoon Ingredients:
8 oz. imitation crab, shredded
4 oz. 1/3 less fat cream cheese, softened
2 tbsp. sriracha
3 tbsp. light mayo
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
2-3 tbsp. chives, chopped
- Preheat oven to 425°.
- In a food processor pulse the crab meat until its shredded.
- Add softened cream cheese, sriracha, mayo, salt, garlic powder, and pepper.
- Pulse/Blend until all ingredients are fully combined.
- Empty crab mixture into a bowl and stir in chopped chives until completely incorporated.
- When ready to make the crab rangoons just follow the directions according to the package and scoop about 1 teaspoons worth in the middle of the wonton wrapper.
- Close the wonton according to the directions on the packaging, usually there are pictures of a step by step and then you seal the edges with brushing a bit of water on them.
- Place onto a foil lined baking sheet, sprayed with cooking spray.
- Repeat until you have a full baking sheet. (optionally: freeze half for later)
- Spray the tops with cooking spray and place into the over for 10 minutes, flip and cook for another 8 minutes or until golden brown.
- Serve with more fresh chives on top and soy sauce optionally.
Serving Size: 1 crab rangoon
Fat: > 1 g
Carbohydrates: 5 g
Sugar: > 1 g
Fiber: 0 g
Sodium: 116 mg
Protein: 1 g