Crab Rangoon

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  2 tbsp or 30g

• Cream cheese

  Low fat

  8 oz or 227g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 small or 20g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger

  Spices, ground

  ¼ tsp or 0.5g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Crabmeat

  Crab deluxe, Leg style, imitation - Meijer

  ½ package or 113g

• Wonton wrappers

  (includes egg roll wrappers)

  20 wrapper, wonton or 160g

Directions

1. Preheat oven to 425°F (220°C) and place a baking sheet inside to preheat.
2. In a medium bowl, combine the yogurt, cream cheese, scallions, garlic, ginger, soy sauce, sugar, and crabmeat.
3. Lay out the wonton wrappers and place 1 tablespoon of the crab mixture in the center of each.
4. Lightly wet the edges of the wonton wrappers with water and fold them closed, pinching to seal.
5. Arrange the filled wontons in a single layer on the preheated baking sheet. Spray lightly with cooking spray.
6. Bake for 10 minutes, then flip each rangoon and bake for an additional 5 minutes, or until golden brown and crispy.
7. For a classic, bubbly exterior, pan-fry the wontons in 2 tablespoons of vegetable oil over medium heat until golden brown.