Low Cal Crab Rangoons

I got the original guidlines for the recipe here: http://chinese.food.com/recipe/crab-rangoon-31927

I don't deep fry, so i changed this up and lowered all the fattening elements by eliminating the oil, full fat cream cheese and egg.

Crab Rangoons:

1 (6 ounce) can crabmeat

8 ounces neufchatel cream cheese, room temp

1/2 tablespoon minced garlic

1/4 tsp grated ginger root

1 dash Worcestershire sauce

1/2 teaspoon salt

1 dash white pepper

1/4 c. green onions

wonton skins

cooking spray

cup of water

Change Measurements: US | Metric

Directions:

Prep Time: 20 mins

Total Time: 22 mins

1 Pick over the crab to remove pieces of shell.

Mix together first 8 ingredients then:

2 Use only about 1/2 t of filling for each wonton.

3 Seal edges with water.

4 (Make sure you squeeze out all the air or they'll pop open during baking and make a real mess)!

5 Bake at 350 25-30 minutes or until golden

per serving (2 pieces)

Cals: 233 Carbs: 24g Fat: 8g

I tried different shapes I have seen at restaurants to see which ones held up to baking the best. The pentagon and the ones that look like a drawstring purse are the ones that did the best. The 4 pointed and triangle ones failed miserably. Next time I might allow the extra calories and try it with egg...

My opinion of these are that they are pretty good. In need of some tweaking though as they were bland. I think it was missing garlic and some onion flavor to them. Next time Ill either add onion flakes or minced onion to the mixture along with a bit of garlic powder. I had minced fresh garlic, but maybe not enough for the amount of cream cheese.