Thursday, January 19, 2012

Baked Crab and Spinach Rangoons

If any of you like Chinese food as much as I do you MUST try these rangoons. The take-out version from your local Chinese joint won't even hold a candle to these babies. And did I mention how much healthier they are for you? That's right - no deep frying, and low-fat cream cheese. But, you didn't hear that from me. And be sure to make plenty - they'll be gone before you know it!

This recipe is EASILY change-able too.  The crab version is awesome, but if you aren't a fan of seafood feel free to experiment. Some great variations - cooked chicken, marinated grilled steak, or even add some additional veggies.

What you'll need:

1 package of reduced fat cream cheese (8 oz) at room temperature
2 tablespoons plus 2 teaspoons reduced fat sour cream
1/2 cup cooked, chopped spinach. Be sure to squeeze out all the water.
1 green onion minced
1/4 tsp. ground ginger
1 and 1/2 tsp. Lite Soy Sauce
1 garlic clove, minced
1/2 tsp. sugar
1/2 cup canned white crab meat, drained well
25 wonton wrappers

What you need to do:

Preheat oven to 420 degrees.
In a bowl mix together all ingredients except crab and wrappers. Combine well.
Fold crab meat into the mixture, breaking up with a fork if there are large pieces.
Cover a baking sheet with aluminum foil and spray well with non-stick spray (I use olive oil in a misting bottle).
Place a dollop of the mixture onto the center of each wonton wrapper - a little under 1 tablespoon is plenty.
Dampen the edges of the wonton wrapper with water and fold in half to form a triangle.
Seal the edges by pressing out all of the air. The wet edges will "glue" together. Be sure they are sealed well and filling isn't seeping out.
Place onto the baking sheet.
Lightly mist the tops with olive oil.
Bake for 10 - 15 minutes or until lightly browned.
Pair them with your favorite sauce and enjoy!

Linking up at:


E @ Act Fast Chef said...

Yum! These look so good. I so wish the Husband could eat seafood. I don't want to make and eat these all by myself!

Maybe I missed your post - but how is your daughter doing?

Kyra @ RACKS and Mooby said...

These look yummy! I do a variation of baked crab rangoon too. My take on it is here:

Kassi at Truly Lovely said...

OK, so I LOVE these at my local Chinese food place... And these look and sound 100 times better!

Kajal said...

These look yummy !!!! And somewhat like the Indian Samosa... Glad I found your blog. your newest follower here via the JAn Blog hop. you can fine me at

Melissa @ LoveBugLiving said...

Crab Rangoons are always our favorite to order, but I feel guilty the whole time I eat them. (Doesn't stop me though) Can't wait to try these!

Anonymous said...

oh, are you kidding - I started drooling when I saw these on the linky list. and BAKED? - love it. Perfect for superbowl sunday! I don't usually gush, but thank you, thank you, thank you.

Six Sisters said...

OH MY!!! These look delicious! Thanks so much for linking up to "Strut Your Stuff Saturday." We loved having you and hope you will be back next Saturday to share more of your terrific recipes! -The Sisters

Care to Share?