Ragoons, while always delicious, are not your typical go-to health snack. They are generally time-consuming and full of calories. This quick Skinny Crab Rangoon recipe by TK member Dara of Generation Y Foodie, however, takes about 15 minutes, and is only 41 calories per ragoon!
You’re going to start with wonton wrappers, lump crab meat, Worcestershire sauce, curry powder, ground ginger, cayenne pepper, reduced fat cream cheese, and washed and chopped scallions.
Heat the oven to 375˚F. Spray a muffin tin with olive oil spray and push a wonton wrapper into each tin.
In a mixing bowl, combine the crab (you have to make sure you bought lump crab) with the Worcestershire sauce.
Sprinkle in the curry, ginger, and cayenne pepper.
Add the cream cheese and mix it all together.
Fold in the scallions, mashing with a fork.
Spoon the mixture into the wonton wrappers.
Brush the ends of the wonton wrappers with water so that the tops can be sealed together.
Fold the wontons, sealing the edges with your fingers. Bake for 10 minutes or until the ends are slightly browned.
You can garnish these with some greens, and you’re ready to eat! These would make fantastic party food because they are bite-sized, classy-looking, and there’s no mess.
Thanks for the recipe, Dara!
A low calorie version of your favorite take out treat! Only 41 calories per rangoon!
- 24 Wonton Wrappers
- 8 ounces, weight Lump Crab Meat
- 1 teaspoon Worcestershire Sauce
- 2-½ teaspoons Curry Powder
- 1 teaspoon Ground Ginger
- ½ teaspoons Cayenne Pepper
- ½ cups Reduced Fat Cream Cheese
- ⅓ cups Scallions, Washed And Chopped
1. Preheat oven to 375ºF.
2. Spray a mini muffin tin with olive oil spray.
3. Push a wonton wrapper into each muffin tin.
4. In a mixing bowl, combine crab, Worcestershire sauce, curry, ginger and cayenne.
5. Mix with a fork, breaking up large chunks of crab.
6. Add cream cheese and scallions, mashing with a fork until fully incorporated.
7. Using a teaspoon, spoon mixture into wontons.
8. Fold ends of wonton wrapper over mixture. Using a finger, wet the edges to seal.
9. Bake for 10 minutes, until ends are slightly browned.
10. Garnish with additional scallions.
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books (including her latest one, Modern Pioneering, and enjoy her latest adventures.