Love Crab Rangoons 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.
Ingredients
For the Baked Crab Rangoons:
1egg
8ounceswhite lump crab meat
4ouncescream cheese
2tablespoonsplainGreek yogurt
2teaspoonsless-sodium soy sauce
1teaspoongarlic powder
2green onionsthinly sliced
384-inch wonton wrappers
For the Sweet and Spicy Mustard Dipping Sauce:
½cupsweet chili sauce
2tablespoonsyellow mustard
1tablespoonless-sodium soy sauce
1teaspoonsriracha hot sauce
Instructions
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.
To seal the wrapper, fold each wonton in half diagonally to make a triangle and gently press the edges together to adhere to each other with the egg wash.
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. Serve each serving of crab rangoons with a scant tablespoon of the dipping sauce.