Weight Watchers Crab Rangoon is something you need to taste in case you adore crispy appetizers with a creamy inside. It tastes exactly like your go-to snack from takeout. But there is a healthy twist to it. These rangoons are not fried; they are baked. That renders them light and crisp. The stuffing is tender and rich in crab taste. The ingredients used are low-fat, which maintains the points low. Nevertheless, the flavor is simply fantastic. They can be eaten at a party. Or serve them as a side snack/dish. Weight Watchers Crab Rangoon is fast, kid-friendly, and extremely simple to prepare. It will be your recipe to turn to!
STATS:
- Calories: 55 per piece
- Prep time: 15 minutes
- Serving size: 2 Rangoons
- Cook time: 15 minutes
- Cuisine: Asian-Inspired
- Total time: 30 minutes
- Course: Appetizer, Snack
- Diet: WW Friendly, Low-fat
- Serving: Makes 20 Rangoons
EQUIPMENT:
- Bowl for mixing
- Spoon/spatula
- Baking sheet
- Silicone Baking Mats (Parchment paper)
- Cooking spray
- Pastry brush (optional)
INGREDIENTS:
- One cup of softened, fat-free cream cheese
- Half cup finely chopped imitation crab meat
- Two green onions, cut thinly
- Half a teaspoon of powdered garlic
- One teaspoon of soy sauce with low sodium
- To taste, add salt and black pepper
- 20 square wrappers made of wonton
- One teaspoon of olive oil or cooking spray
INGREDIENT NOTES:
Cream cheese:
- To make the filling lighter yet creamy, use reduced-fat (fat-free) cream cheese. To make mixing easier, let it soften at room temperature.
Crab meat:
- Impersonation crab is affordable and less fatty. Lump crab is fine to use, too.
Green onions:
- These make it fresh and add some crunchiness. The white and green parts are both flavourful.
Soy sauce:
- Umami flavor is provided by the absence of sodium chloride without requiring extra salt.
Wonton wrappers:
- You may find it in most supermarkets’ frozen section.. Carefully, because they may dry out or tear.
INSTRUCTIONS:
- Turn the oven on to 375°F, or 190°C.
- Lightly spray cooking spray on the paper roll and place it on an oven rack.
- Softened cream cheese, chopped crab, green onions, garlic powder, soy sauce, salt, and pepper should all be combined in a mixing bowl.
- Blend until fully blended and smooth is achieved.
- On a spotless surface, spread out the wonton wrappers.
- Have a little bowl of water close at hand.
- Place a small amount of the crab paste in the middle of each sheet using a spoon.
- Using a damp finger or an edible brush, moisten the wrapper’s ends.
- To create the shape of a handbag, pinch the edges toward the center or fold the wrapper into a triangle.
- To seal, firmly press the edges.
- On the baking tray that has been prepared, place each filled wonton.
- Pour with a little olive oil or slightly mist the tops with cooking liquid.
- Bake until golden and crisp, twelve to fifteen minutes.
- Before serving, remove and allow to cool somewhat.
- If preferred, serve with low-point dipping sauce.
TIPS:
- Avoid packing the wrappers too full, as this could cause them to explode when baking.
- To prevent unopened wrappers from drying out, cover them with a moist cloth.
- Cook in an air fryer for six to eight minutes per side at 375°F, turning halfway through.
- For a little spiciness, mix in some chili flakes or sriracha with the filling.
- A protein-rich, tart replacement to cream cheese is Greek yogurt.
STORAGE INFORMATION:
FRIDGE:
- Store the chilled rangoon in a sealed bag for the next three days. To maintain crispness, reheat in the oven or air fryer.
FREEZER:
- Arrange the unbaked Rangoons on a tray in a single layer. After freezing, keep in an insulated freezer bag for up to two months. Bake straight from the freezer for fifteen to eighteen minutes at 375°F.
FAQs:
Do I prepare these in advance?
- Indeed! The rangoons can be filled and made ahead of time, then frozen or chilled until they’re ready to bake.
Is it possible to fry them instead of baking?
- Yes, but frying contains more calories. To have a WW-friendly alternative, baking or air frying is the way to go.
Are wonton skins WW-friendly?
- Yes. The wrappers are mostly 1 point each. Never forget to look at the label or app.
What is the best dipping sauce with these?
- The low-point alternatives would be light soy sauce, sriracha, or rice vinegar with chili flakes.
May I use fresh crab meat?
- Absolutely! Just make sure it is cooked and shredded first before adding it in.
NUTRITIONAL INFORMATION:
Calories: 55
Carbs: 6 g
Total Carbs: 7 g
Fiber: 0.5 g
Protein: 3 g
Fat: 2 g
Calcium: 20 mg
Iron: 0.4 mg
Vitamin A: 80 IU
Sodium: 120 mg
Potassium: 45 mg
Serving Size: 2 Rangoons
Serving: Makes 20 Rangoons