Baked Crab Rangoon

I tried to take on crab rangoon today and I almost won. The recipe below is good if you like crab and has less than 1g of fat per rangoon! If you don't really like crab (like us) there's a tip at the end for additions....Lesson learned!

Baked Crab Rangoon

12-15 wonton wrappers
1 6oz can white lump crab - drained
1/4 cup fat free cream cheese
1 tablespoon light mayo
2 finely sliced green onions
cooking spray

1. Preheat oven to 350 degrees. Spray a dozen cups of a mini-muffin tray with cooking spray.
2. Mix together crab meat, cream cheese, mayo, and green onions in a bowl.
3. Place each wonton wrapper into the cups of a mini-muffin tray. Fill each with crab filling.
4. Lightly brush the inside corners of the wonton wrappers with water and bring the 4 corners to the center to create a little pouch (or leave the wrappers open). Once all are closed, spray tops with cooking spray.
5. Bake for about 20 minutes (keep an eye on them after about 17 or so to be sure they don't burn). Cool about 5 mins before eating, the filling gets hot! We dipped them in sweet and sour sauce.

**if you aren't a huge fan of crab, add at least 2 tablespoons of cream cheese and 1 tablespoon of mayo to the initial mixture**

AEM