It’s sad that the first time I had Chinese food was on my 21st birthday. Man was I a deprived child. But luckily I was introduced to it and loved it. For the first few years the only dish I would eat was sweet and sour chicken. Now at least I try different things (ok well maybe the same four or six dishes), but my absolute favorite thing is a good Crab Rangoon. These are sometimes also referred to Cream Cheese Rangoon. Whatever you call it, just get you some. It is so good but not in the least bit Weight Watchers friendly. The version I made consists of low-fat ingredients and is baked rather than deep-fried. Yummy.
Crab Rangoon
Ingredients:
6 oz. Real crab meat
8 oz. pkg Fat free cream cheese
1/4 tsp Garlic, chopped
2 Tbsp Green onion, chopped
1/4 cup low fat Mayonnaise
Salt and pepper, to taste
2 pkg. Pillsbury crescent rolls
(egg for egg wash)
Instructions:
Preheat oven to 350 degrees.
Mix all ingredients, except crescent rolls and egg, together until combined thoroughly. Separate crescent rolls into triangles. {For mini-muffin tray you will only need 1/2 triangle per muffin.} Spray a mini-muffin pan with Pam spray. Form crescent rolls into muffin pan ensuring entire section is covered with dough. Drop a dollop of crab mixture into dough-lined tin.
You can also place a triangle on cutting board and drop a dollop of crab mix in center. Fold long sides over each other then small side over to form a diaper.
Brush egg wash over dough. Bake for 11-13 minutes or according to package instructions.
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