Reduced Fat Crab Rangoon with Plum Sauce
Indulge guilt-free with this irresistible recipe for Reduced Fat Crab Rangoon with Plum Sauce! These crispy, golden-baked wontons are filled with a creamy, flavorful mixture of reduced-fat cream cheese, finely chopped imitation crab, green onion, and a hint of garlic and soy sauce—crafted to deliver all the decadence with none of the deep-fried guilt. Paired with a luscious homemade plum sauce, bursting with the tangy-sweet notes of fresh plums, honey, and grated ginger, this dish elevates traditional takeout flavors with a lighter twist. Perfect for entertaining or as a snack, these healthier crab rangoons are baked to perfection in just 15 minutes and served with a dip that’s as fresh as it is vibrant. Whether you're hosting or craving, this healthier spin delivers flavor without compromise.
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Recipe Information
Ingredients
- 4 oz Reduced-fat cream cheese, softened
- 4 oz Imitation crab meat, finely chopped
- 2 tbsp Green onion, finely chopped
- 0.5 tsp Garlic powder
- 1 tsp Soy sauce
- 24 Wonton wrappers
- 1 as needed Cooking spray
- 2 cups Plums, pitted and chopped
- 2 tbsp Honey
- 1 tbsp Rice vinegar
- 1 tsp Soy sauce (for plum sauce)
- 0.5 tsp Ginger, grated
- 0.25 cup Water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the reduced-fat cream cheese, chopped imitation crab meat, green onion, garlic powder, and soy sauce. Mix well until fully combined.
Place a wonton wrapper on a clean, dry surface. Add about 1 teaspoon of the crab mixture to the center of the wrapper.
Moisten the edges of the wonton wrapper with a small amount of water. Fold the wrapper diagonally to form a triangle, then press the edges to seal tightly. Repeat with the remaining wrappers and filling.
Arrange the filled wontons in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray for a crispy finish.
Bake in the preheated oven for 12-15 minutes or until the edges are golden brown and crisp.
While the crab rangoons are baking, prepare the plum sauce. In a small saucepan, combine the chopped plums, honey, rice vinegar, soy sauce, grated ginger, and water.
Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10-12 minutes, stirring occasionally, until the plums break down and the sauce thickens.
Remove the plum sauce from heat and use an immersion blender (or a regular blender) to blend the sauce until smooth. Allow it to cool slightly before serving.
Serve the baked crab rangoons hot with the plum sauce on the side for dipping. Enjoy your reduced-fat treat!
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 2662 mg | 116% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 76.4 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1084 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
