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Skinny Crab Rangoon

Skinny Crab Rangoon

From Generation Y Foodie

Skinny Crab Rangoon

Ingredients

  1. Olive oil cooking spray
    24 wonton wrappers (I used Nasoya brand)
    224 grams lump crab meat
    1 teaspoon Worcestershire sauce
    2 1/2 teaspoons curry powder
    1 teaspoon ground ginger
    1/2 teaspoon cayenne pepper (optional)
    120 grams reduced-fat cream cheese
    35 grams spring onions, washed and thinly sliced

Directions

  1. Preheat oven to gas mark 5, and spray mini muffin tin with olive oil spray.
  2. Push a wonton wrapper into each muffin tin.
  3. In a mixing bowl, combine crab, Worcestershire, curry, ginger, and cayenne.
  4. Mix with a fork, breaking up large chunks of crab, then add the cream cheese, mashing with a fork until fully incorporated.
  5. Using a teaspoon, spoon filling mixture into wontons.
  6. Fold ends of wonton wrapper over mixture, and seal with your finger after dipping in water.
  7. Bake for 10 minutes, until ends are slightly browned, and serve hot, garnished with spring onions.
Image Source: Generation Y Foodie
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