It's that time again! Another post for the Secret Recipe Club. This month, I was assigned the fun and pretty blog Alli 'n' Sons. Alli has a ton of savory recipes posted, but she also has a feature called "Sweet Tooth Friday" where she posts all things sweet. Next time I'm going to tackle one of those recipes for sure!
Chris and I love finding new restaurants near our home, and we recently found a sushi place that we're obsessed with. Not only are the rolls great, but they also give us free edamame, free rangoon and free orange slices at the end! Can't go wrong with free!
The rangoon the restaurant gives us is filled with a simple cream cheese and chive mixture, but it's fried to perfection. I knew I wanted to create something similar, but it had to be a lot healthier. When I saw this recipe on Alli's blog, it sounded perfect. It was baked and it had crab in it. The cream cheese combination was delicious and creamy plus the baked wonton made me feel so much better about eating four of them in a row. This recipe makes a bunch, so you can also freeze some to whip out next time you have company over. Enjoy!
The filling oozing out...yum!
- 1/3 package imitation crab meat (not the kind in a can)
- 1 (8 oz.) package fat-free cream cheese, softened
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- 1 scallion, chopped
- Half of a 14 oz. package wonton wrappers (about 16 wrappers)
Preheat oven to 350 degrees F. Lightly spray a baking sheet with non-stick spray.
Combine the cream cheese, garlic powder, paprika and green onion in a bowl, mix until soft and well mixed. Lightly stir in the flaked imitation crab meat. Add as much or as little as you like.
Place approximately 1 teaspoon of the cream cheese mixture in the center of the wonton wrappers. Wet wrapper edges with water, fold over the mixture and pinch to seal.
Place the filled wontons on the prepared baking sheet. Bake in the preheated oven for about 15 minutes, until the wonton edges turn brown and crisp. Serve immediately.
You can also freeze these. After they have been prepared, wrap the uncooked wontons in plastic and foil and pop them in the freezer. When ready to bake, allow them to thaw at room temperature for about 1 hour, then bake as directed above.
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