Crab Rangoon



Olive oil cooking spray

24 wonton wrappers

8 ounces lump crab meat

1 teaspoon Worcestershire sauce

2 1/2 teaspoons curry powder

1 teaspoon ground ginger

1/2 teaspoon cayenne pepper

1/2 cup reduced fat cream cheese

1/3 cup scallions, washed and thinly sliced


  1. Preheat oven to 375F and spray mini muffin tin with cooking spray.
  2. In a mixing bowl, combine crab, worcestershire, curry, ginger, and cayenne.
  3. Mix with a fork, breaking up large chunks of crab, then add cream cheese, mashing with a fork until fully incorporated.
  4. Using a teaspoon, spoon filling mixture into wontons.
  5. Push each stuffed wonton into a muffin tin.
  6. Fold ends of wrappers over mixture and seal with fingers after dipping in water.
  7. Bake for 10 minutes, until ends are slightly browned, garnish with scallions, and serve hot.

Adapted from Generation Y Foodie

Tip of the Day

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