Ingredients
-
2
-
1/4
-
2
-
1
-
12
-
4
-
1
-
2
-
72
-
-
-
1/2
-
1/4
-
1
-
1
Directions
Reduced Fat Crab Rangoon With Plum Sauce, A lower fat version of this appetizer that does not skimp on flavor Filling can be made a day in advance and brought to room temperature before cooking Baking with vegetable cooking spray makes this a healthier alternative to deep frying To eliminate the sugar, skip the plum sauce and use mustard (Wasabi or Chinese) for dipping , The filling is fantastic, but I had problems baking the wontons, they ended up tough and chewy, not crisp I will try this again, hopefully with better results Thanks for the recipe!, A lower fat version of this appetizer that does not skimp on flavor Filling can be made a day in advance and brought to room temperature before cooking Baking with vegetable cooking spray makes this a healthier alternative to deep frying To eliminate the sugar, skip the plum sauce and use mustard (Wasabi or Chinese) for dipping
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Steps
|
1
Done
|
Preheat Oven to 425f. |
|
2
Done
|
Spray Baking Sheet With Vegetable Cooking Spray. |
|
3
Done
|
Combine Cream Cheese, Sour Cream, Soy Sauce, and Sugar in a Medium Bowl. |
|
4
Done
|
Fold in Crab Meat, Green Onion, Garlic, and Ginger. |
|
5
Done
|
Lay Out 6 Wonton Wrappers on a Glass Cutting Board. Place a Bowl of Water Next to Your Work Surface. |
|
6
Done
|
Place 1 - 1 1/2 Teaspoons of the Crab Mixture in the Center of Each Wrapper. |
|
7
Done
|
Moisten Your Fingers With Water and Fold Each Wrapper in Half to Form a Triangle. Release Any Air That May Be in the Wrapper and Press Edges to Seal and Crimp. |
|
8
Done
|
Place Each Wonton Pocket on Baking Sheet. |
|
9
Done
|
Before Placing in Oven, Spray Wonton Pockets Lightly With Vegetable Cooking Spray. |
|
10
Done
|
Bake at 425f For 12 to 15 Minutes or Until Golden Brown. |
|
11
Done
|
Serve With Plum Sauce (see Below) and/or Wasabi or Chinese Mustard For Dipping. |
|
12
Done
|
to Make Plum Sauce: Combine Preserves, 1/4 Cup of Water, Ketchup, and Vinegar in a Small Saucepan. |
|
13
Done
|
Dissolve Cornstarch in Approximately 1 Tablespoon More or Less of Water. |
|
14
Done
|
Add to Preserve Mixture and Stir Constantly Over Medium Heat Until It Comes to a Boil. |
|
15
Done
|
Serve as a Hot or Cold Dipping Sauce With Crab Rangoon. |
