Ready in 45minutes
When I’m dining out, crab rangoons are one of my go-to dishes. I decided to create a better-for-you version at home.
1 package (230g) reduced-fat cream
1/2 cup mayonnaise
2 green onions, sliced
1 tablespoon paprika
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon reduced-sodium soy sauce
230g fresh crabmeat
40 wonton wrappers
1. Preheat oven to 350°. In a small bowl, beat cream cheese and mayonnaise. Stir in green onions, paprika, lime juice, garlic powder and soy sauce. Fold in crab.
2.Spoon 2 teaspoons filling in the center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold opposite sides over filling, pressing centers together to seal. Repeat
with remaining sides, making a four-pointed star. Repeat.
3.Transfer to an ungreased baking sheet. Bake 15-18 minutes or until golden brown. Serve with mustard.
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