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Baked Crab Won Tons Recipe

Nutrition Facts

Yield: 15 servings
Portion: 2 won tons
    • Calories: 85
    • Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 20mg
    • Sodium: 206mg
    • Carbohydrates: 11g
    • Fiber: 0
    • Protein: 4g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Baked Crab Won Tons Recipe

Heart Healthy Recipe Diabetes Recipe
Here's a quick and easy appetizer recipe that is sure to impress your guests. These baked crab won tons are a healthy alternative to fried crab cakes.

Ingredients

    • 1/2 cup light cream cheese, softened
    • 1/4 cup thinly sliced green onions
    • 1/4 cup light mayonnaise
    • 3 garlic cloves, minced
    • Black pepper to taste
    • 1 Tbsp grated ginger
    • 1 can (6 oz) jumbo crabmeat
    • 30 won ton wrappers
    • 1 egg white
    • 1/2 Tbsp water

Preparation

    • Preheat oven to 350°. 
    • In a medium bowl, mix cream cheese, green onions, mayonnaise, garlic, black pepper and ginger until combined. Gently stir in crabmeat. Set aside.
    • Lightly coat 2 muffin pans with nonstick cooking spray. Place 1 won ton wrapper in each cup. Fill each won ton wrapper evenly with crab mixture. Wrap won ton corners down.
    • In a small bowl, whisk together egg white and water. 
    • Brush egg white wash over won tons. 
    • Bake for 20 minutes, or until won ton edges are golden brown. Repeat with remaining won tons and filling. Serve warm.

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

Review Date: January 19, 2012
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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