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Baked Crab Rangoon
These crowd-pleasers are baked, not fried, so you don't have to feel guilty about enjoying them.
3 oz cream cheese
1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
4 oz surimi imitation crab
1 <span class="measurestring" title="small (3" long)">small</span> green onion
14 won ton wrappers
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.
Note: when you bite into these golden appetizers you'll find a creamy crab filling that rivals restaurant fare.
in 1 serving of Baked Crab Rangoon.
, 52% carbs, 25% protein.
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