Weight Watchers Baked Crab Rangoon Recipes

CRAB RANGOON

Steps:

• Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
• Heat oil in a small skillet over medium-high heat. Add garlic, scallions and snow peas and sauté until just tender, about 2 minutes. Remove from heat and stir in crabmeat, cream cheese and soy sauce with a wooden spoon; mix gently to combine.
• Place wonton wrappers on a flat surface. Drop crab mixture by teaspoonfuls onto the centre of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to seal. Create decorative lines along the edges of the wontons by pressing the tines of a fork along the bottom edge of each wonton.
• Transfer filled wontons to prepared baking sheet and coat with cooking spray. Bake until wontons are golden brown, about 15 to 20 minutes. Yields 4 crab rangoon per serving.

CRAB RANGOON

Steps:

• Preheat the oven to 375°F. Spray a nonstick baking sheet with nonstick spray.
• Combine the crabmeat, cream cheese, steak sauce, and garlic in a medium bowl until blended.
• Arrange 6 of the wonton wrappers on a work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Brush the edges of each wonton wrapper with water then fold into triangles, pressing the edges to seal. Place the filled wontons on the baking sheet. Repeat with the remaining wrappers and filling, making a total of 24 wontons. Spray the wontons lightly with nonstick spray.
• Bake until the wontons are golden and crisp, about 20 minutes. Serve hot. Yields 2 pieces per serving.

WEIGHT WATCHERS BAKED CRAB RANGOON

Steps:

• 1. In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.
• 2. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper.
• 3. Moisten edges with water; bring corners to center over filling and....http://www.wwrecipes.net/baked-crab-rangoon.html

CRAB CAKES

Steps:

• Coat a large skillet with cooking spray; set over medium heat. Melt 2 teaspoons butter in skillet. Add onion; cook, stirring frequently, until onion turns translucent and start to caramelize, about 5 to 10 minutes. Stir in panko; cook, stirring frequently, until toasted, about 5 minutes. Set aside to cool.
• Place crabmeat in a large bowl. Add onion mixture, eggs, sherry, salt and mustard; mix well. Add mayonnaise and parsley; mix well again.
• Working with wet hands, form eight 3-inch crab cakes, about 3/4-inch thick; place on a metal baking sheet, cover and refrigerate for at least an hour to help crab cakes stick together while cooking.
• Coat a very large skillet with cooking spray; set over medium heat. When skillet is heated, melt 2/3 teaspoon butter. Place a batch of crab cakes in skillet in a single layer and cook until golden, about 3 to 4 minutes per side; remove to a serving plate and cover to keep warm (or place in a 200°F oven to keep warm). Repeat with remaining ingredients.
• Yields 1 crab cake per serving.

WEIGHT WATCHER CRAB RANGOON

Steps:

• In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.
• Stir in crab and onion.
• Place 2 teaspoonfuls in the center of each wonton wrapper.
• Moisten edges with water; bring corners to center over filling and press edges together to seal.
• Place on a baking sheet coated with non-stick cooking spray.
• Lightly spray wontons with nonstick cooking spray.
• Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm.

WW BAKED CRAB RANGOON RECIPE - (4.5/5)

Steps:

• In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Place on a baking sheet coated with non-stick cooking spray.

CRAB RANGOON

Steps:

• Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
• Heat oil in a small skillet over medium-high heat. Add garlic, scallions and snow peas and sauté until just tender, about 2 minutes. Remove from heat and stir in crabmeat, cream cheese and soy sauce with a wooden spoon; mix gently to combine.
• Place wonton wrappers on a flat surface. Drop crab mixture by teaspoonfuls onto the centre of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to seal. Create decorative lines along the edges of the wontons by pressing the tines of a fork along the bottom edge of each wonton.
• Transfer filled wontons to prepared baking sheet and coat with cooking spray. Bake until wontons are golden brown, about 15 to 20 minutes. Yields 4 crab rangoon per serving.