Lisa Lillien is the author of the popular Hungry Girl website andemail newsletter, featuring smart, funny advice on guilt-free eating. She is also the author oftwelve books, six of which debuted at number one on theNew York TimesBest Sellers list. Read herPEOPLE.comblog every Monday for slimmed-down celebrity recipes and more.If you dream of crunchy wontons stuffed with cream cheese and crab, then you and I have that in common. It’s also incredibly easy to make a healthier baked version at home. Just grab a pack of wonton wrappers from the grocery store— they’re usually stashed near the refrigerated tofu items—and get folding!The Crab RangooniesServes 4¼ cup light/reduced-fat cream cheese, room temperature2 wedges light creamy swiss cheese1 tsp. reduced-sodium/lite soy sauce4 oz. (about ⅔ cup) chopped imitation crabmeat¼ cup finely chopped scallions1 tsp. chopped garlic16 square wonton wrappersOptional dips: sweet & sour sauce, Chinese-style hot mustard1.Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.2.In a medium bowl, combine cream cheese, cheese wedges, and soy sauce. Mix until smooth and uniform. Stir in crabmeat, scallions, and garlic.3.Lay a wonton wrapper flat on a dry surface. Spoon about 1 tbsp. of the filling into the center. Moisten all four edges of the wrapper with water.4.Fold the bottom left corner to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal. Place on the baking sheet.5.Repeat with remaining wrappers and filling. Spray with nonstick spray.6.Bake for 6 minutes. Flip wontons. Bake until golden brown, about 6 more minutes.RELATED VIDEO: Watch How to Make Fish Tacos with Cabbage SlawPrep time:20 minutesCook time:15 minutesNutritional Information:(4 crab rangoonies): 161 calories, 4g total fat (2.5g sat fat), 497mg sodium, 22.5g carbs, 1g fiber, 3g sugars, 6.5g protein‘Til next time… Chew the right thing!
Lisa Lillien is the author of the popular Hungry Girl website andemail newsletter, featuring smart, funny advice on guilt-free eating. She is also the author oftwelve books, six of which debuted at number one on theNew York TimesBest Sellers list. Read herPEOPLE.comblog every Monday for slimmed-down celebrity recipes and more.
If you dream of crunchy wontons stuffed with cream cheese and crab, then you and I have that in common. It’s also incredibly easy to make a healthier baked version at home. Just grab a pack of wonton wrappers from the grocery store— they’re usually stashed near the refrigerated tofu items—and get folding!
The Crab RangooniesServes 4
¼ cup light/reduced-fat cream cheese, room temperature2 wedges light creamy swiss cheese1 tsp. reduced-sodium/lite soy sauce4 oz. (about ⅔ cup) chopped imitation crabmeat¼ cup finely chopped scallions1 tsp. chopped garlic16 square wonton wrappersOptional dips: sweet & sour sauce, Chinese-style hot mustard
1.Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
2.In a medium bowl, combine cream cheese, cheese wedges, and soy sauce. Mix until smooth and uniform. Stir in crabmeat, scallions, and garlic.
3.Lay a wonton wrapper flat on a dry surface. Spoon about 1 tbsp. of the filling into the center. Moisten all four edges of the wrapper with water.
4.Fold the bottom left corner to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal. Place on the baking sheet.
5.Repeat with remaining wrappers and filling. Spray with nonstick spray.
6.Bake for 6 minutes. Flip wontons. Bake until golden brown, about 6 more minutes.
RELATED VIDEO: Watch How to Make Fish Tacos with Cabbage Slaw
Prep time:20 minutesCook time:15 minutes
Nutritional Information:(4 crab rangoonies): 161 calories, 4g total fat (2.5g sat fat), 497mg sodium, 22.5g carbs, 1g fiber, 3g sugars, 6.5g protein
‘Til next time… Chew the right thing!
source: people.com
