Crab Rangoons and Dipping Sauce
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1 pkg8 oz thawed crabmeat ( like louis kemp)
2 pkg8 oz each fat-free cream cheese - room temperature
1/2 tspworcestershire sauce
5green onions, sliced
How to Make Crab Rangoons and Dipping Sauce
- Mix everything together except the wonton wrappers. Let sit while you mix the dipping sauce.
- Dipping Sauce:
1/2 cup orange marmalade (you can use reduced-sugar)
2-3 teaspoons prepared horseradish (start with 1, mix, taste, add more if desired)
Dash of Worcestershire sauce
Mix together with a fork or whisk & set aside.
- If Baking:
Fill each wrapper with 1 teaspoon of filling, dab edges with water, pinch to seal. Make triangle shapes or small eggroll shapes. Place on baking sheet sprayed with non-stick spray. Spray tops of rangoons. Bake 12 minutes at 400 degrees or until golden & crisp. You may need to flip them 1/2 way through.
- If Frying:
Shape your rangoons as for baking, shallow-fry in about 1/2" of vegetable oil heated to 350 degrees for about 30-45 seconds. Remove to paper towel to drain.
- Serve with dipping sauce.