I lightened up the recipe even more by substituting Greek yogurt for the recommended sour cream and reduced-fat neufchâtel cream cheese instead of regular cream cheese. As long as you include all of the spices and use some semi-decent canned crab, it will taste just as delicious. My best piece of advice is to make a lot - they'll go quickly (and you can reheat any leftovers in the oven or toaster oven fairly easily).
baked crab rangoon
makes about 20-24
2 tablespoons nonfat plain greek yogurt (you can also use nonfat sour cream)
8 oz neufchâtel cream cheese, softened
2 scallions, thinly sliced
1 garlic clove, minced
1/4 teaspoon ground ginger
1 teaspoon low sodium soy sauce
1/2 teaspoon sugar
1/2 cup lump crab meat, drained
20-24 wonton wrappers
In a medium bowl, mix the greek yogurt, softened cream cheese, scallion, garlic, ginger, soy sauce and sugar together until well combined. Gently fold in the crab meat.
Lay a wonton wrapper on your work surface. Place about 2 teaspoons of the filling mixture in the center of the wrapper, then brush two adjacent sides of the wrapper lightly with water. Fold the wrapper over on the diagonal. Press around the filling to remove air pockets, then press the sides to seal the wrapper tightly. Transfer to the prepared baking sheet. Repeat with remaining wrappers and filling.
Spray the tops of the wonton wrappers lightly with nonstick cooking spray. Bake for about 12 minutes, or until the edges are golden brown and crisp. Serve with sweet and sour sauce or something spicy!