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Take-Out Rangoons

(1 Votes)
Updated July 30, 2018
EDR Take Out Rangoons
YIELDS
15 servings (30 rangoons)
SERVING SIZE
2 rangoons
COOK TIME
20 Min

We love being able to continue enjoying some of our take-out favorites in a healthier way, and that's just the case with these Take-Out Rangoons. This diabetic-friendly version of those creamy wontons we love so much is just as good and won't break our diet!

What You'll Need

  • 1 (8-ounce) package reduced-fat cream cheese, softened
  • 1 teaspoon garlic powder
  • 2 cups chopped imitation crab meat (about 3/4 pound)
  • 1/4 cup thinly sliced scallions
  • 30 refrigerated wonton wrappers (1/2 pound)

What to Do

  1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
  2. In a medium bowl, combine cream cheese and garlic powder; mix well with an electric beater. Add crab meat and scallions, stirring until thoroughly mixed.
  3. Place 1 teaspoon crab mixture in center of each wonton. Brush edges lightly with water, then fold in half (one point to an opposite point, like a turnover) over crab mixture, and press to seal. Place on baking sheet.
  4. Bake 20 to 25 minutes, until crisp and golden, turning once halfway through baking.

Nutritional InformationShow More

Servings Per Recipe: 15

  • Amount Per Serving % Daily Value *
  • Calories 107
  • Calories from Fat 24
  • Total Fat 2.7g 4 %
  • Saturated Fat 1.5g 7 %
  • Trans Fat 0.0g 0 %
  • Protein 5.1g 10 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 16mg 5 %
  • Sodium 416mg 17 %
  • Total Carbohydrates 15g 5 %
  • Dietary Fiber 0.5g 2 %
  • Sugars 2.8g 0 %
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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I made these and I was SO excited as they looked perfect. For whatever reason after they cooked the imitation crab took on a very "fishy" flavor so the final outcome was disappointing. I typically don't mind the flavor of imitation crab but maybe it just doesn't do well when cooked. I think if real crab was used this would be a 5 star recipe for sure.

Please review your nutritional info. Recipe yield is 30 and Serving size is 2 Rangoons which would be 15 servings per recipe. Nutritional info says 30 servings which would be 1 rangoon per serving. Carbs for serving size of 2 rangoons (per recipe) would therefore be 15.2 g.

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