Love Crab Rangoon but need a healthier version? Wait until you try this Baked Crab Rangoon Recipe! It is so delicious that you will never miss the extra fat and calories of the unhealthy version.
– white lump crab meat – egg – cream cheese – Greek yogurt – garlic powder – green onions – wonton wrappers (4-inch size) – soy sauce – sweet chili sauce – yellow mustard – sriracha hot sauce
Preheat the oven to 375°F and line 2 baking sheets with parchment paper or a silicone baking mat.
Crack the egg in a small bowl and add 2 tablespoons of water. Whisk together to make an egg wash.
In a large mixing bowl, break up the crab meat with a fork, then add the cream cheese, yogurt, soy sauce, garlic powder and onions. Mix together until incorporated.
Lay the wonton wrappers out on the baking sheets and egg wash the edges. Spoon ½ tablespoon of the mixture into each wonton wrapper.
Bake until the wonton edges are golden and the filling is heated through, 10-12 minutes.
To make the sauce: Mix all ingredients together in a small mixing bowl. The sauce can be served at room temperature or heated.