Cheesy Crab Wontons

Denise Regan


These are a hit with my family and go quick! And since these are baked not fried they are alot healthier than the restaurant variety. They taste awesome too!


★★★★★ 2 votes

1 Hr
15 Min



  • 8 oz
    cream cheese-reduced fat
  • 1/3 c
    sour cream-reduced fat/fat free
  • 4 oz
    flaked imitaion crab meat chopped (may add more to taste)
  • 1 tsp
    reduced sodium soy sauce
  • 1/4 c
    mozzerella shredded cheese-reduced fat
  • 1/2 tsp
    garlic powder
  • 2
    green onions chopped finely
  • 1 pkg
    wonton wrappers-(not eggroll wraps)

  • 2 c
  • 24
    splenda packets (equals 1 c. sugar)
  • 1/2 c
    ketcup-reduced sugar
  • 1/3 c
    red wine vinigar
  • 3 Tbsp
    marchino cherry juice
  • dash(es)
    lemon juice
  • dash(es)
    reduced sodium soy sauce

  • 1/2 c
  • 1/3 c

How to Make Cheesy Crab Wontons


  1. Preheat oven to 350.
  2. Filling :Combine first seven ingredients. Mix well. Set Aside. Spray baking sheet with non-stick cooking spray or use non stick aluminum foil for pan and set aside.
  3. Lay 2 wontons wraps together on dry surface and spoon heaping 1/2 tsp. of mixture into center of wraps. Dab all sides with water and fold diagonally across pressing firmly to seal. Spray filled wonton with nonstick spray and place on baking sheet. Bake approximately 12-15 minutes til golden brown. Cool slightly.
  4. Sauce: Bring the sauce ingredients to a boil stirring occasionally. Mix thickening mixture and add to boiling mix. Will thicken quickly. Remove from stove and enjoy with wontons!

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