This is a favorite crab rangoon recipe in our house! You can make it with Kite Hill to do it dairy free! š
Ingredients:
8 oz low fat cream cheese (I usedĀ HorizonĀ organic)
2 tbsp chopped water water chestnutsĀ
1 tsp paprika
1 tsp garlic powder
3/4 cup canned crab meat (found at Trader Joeās)
Ā 22 miniĀ won-tonĀ wrappers
Directions:
- Preheat oven to 350 degrees.
- In a mixing bowl combine: cream cheese, water chestnuts, paprika, garlic powder and crab meat.
- Stuff each won-ton wrapper with 1 tbsp of the filling.
- Fold wrapper by bringing all sides to the center. (not corners)
- Place on a non stick baking sheet.
- Bake 14-18 minutes or until edges start to brown
Serve with a low sugar sweet and sour sauce.
Servings 22Ā : Serving size, one rangoon.
55 Calories, 2.7Ā g fat, 92Ā g sodium, 6Ā g carbs, .8Ā g fiber, 0Ā g sugar, 2Ā g protein
Lauren says
Made these tonight and they were excellent!! Loved the addition of the water chestnuts for crunch. I did pick the hottest day to cook, oops š it’s 104 here in Oregon… craziness!!
Anonymous says
Would these be good without the water chest nuts? I’m not sure day. Or, would you recommend something other then the water chestnuts?
Stacy says
Try green onions instead, if you donāt like water chestnuts.