Friday, August 16, 2013

Recipe - Baked Crab Rangoons

We are really loving these baked versions of popular Chinese takeout foods! Last week we made baked egg rolls (buffalo chicken for Joey, and sesame soy tofu for me). When Joey bought the egg roll wrappers, he bought two packages. He figured that we could use them to make egg rolls again, or to make something else. They have a pretty long refrigeration life, and an even longer freezer life. I suggested that we make homemade crab rangoons, since I've had a couple of recipes saved for a while now.

We took inspiration from one of the recipes I had saved - mostly following the recipe, just making some minor changes. Since we were using egg roll wrappers instead of wonton wrappers, we cut them in half. We now had rectangles, so instead of folding them diagonally, we just folded them over to make squares. They turned out great! The edges got really crispy, and the inside was creamy. I think next time we would double the amount of crab - canned crab was so cheap, it would be worth it.

We dipped the crab rangoons in Trader Joe's sweet chili sauce. It's kind of funny how we came across this delicious sauce - one time when we were in Delaware visiting my parents, Joey was looking in their pantry for something. While looking, he came across NINE bottles of this sauce! Apparently it's just so good that every time they go to TJ's, they buy another bottle, because they are always afraid they're out. Of course we decided to slightly deplete their stash and take one home to try for ourselves. It really is that good! It's also pretty low calorie, so you can enjoy it without indulging too much.

Note - once opened, I would recommend using all of the wrappers immediately. When making the egg rolls last week, we made a few later in the night, and the wrappers started to crack. To prevent that, since we only used 12 of the wrappers for the crab rangoons, I made 8 more tofu egg rolls to use up the rest of the package right away.

Recipe: Baked Crab Rangoons
Adapted from Iowa Girl Eats
Yield: 24

12 egg roll wrappers, sliced in half
8 oz 1/3 less fat cream cheese, softened
2 tbsp greek yogurt
2 tbsp chives
1/2 tsp granulated garlic
1/4 tsp ground ginger
1/2 tsp sugar
1/2 cup white crab meat, drained (from 1 can)

Preheat oven to 415 (this is what the original recipe asked for). Line two large baking sheets with foil, and spray with nonstick cooking spray.
Lay out your cut egg roll wrappers, short side facing you.
In a small bowl, mix the cream with the greek yogurt, until smooth. Add in the chives, garlic, ginger and sugar, blend well. Fold in the crab meat.
Place 1-2 tbsp of filling on the bottom half of the egg roll wrapper. Dip your fingers in water, and moisten the edges of the wrapper. Fold the top of the wrapper down to cover the filling, and press slightly to get out any air. Seal well, use more water if necessary.
Put the filled wrapper on prepared baking sheet, and continue until all of the filling is used up. Spray all of them with nonstick cooking spray.
Bake for 10-12 minutes, or until edges are dark golden brown.

Nutrition: (per crab rangoon)
61.1 calories
2.4 g fat
6.9 g carbs
0.2 g fiber
2.9 g protein

Picture Tutorial:
Filling placed on bottom half of wrapper. Water ready to moisten the edges.

One tray filled with wrappers waiting to be baked!

Perfect golden edges post-baking

Even the bottom got crispy!

Dipped in the sweet chili sauce

Two of the tofu egg rolls made with the leftover wrappers. One is bursting a bit in the middle!