Weight watchers Recipes

Weight Watchers baked crab rangoon



For the Baked Crab Rangoons:

  • 1 egg
  • 8 ounces white lump crab meat
  • 4 ounces fat-free cream cheese
  • 2 tablespoons plain non-fat Greek yogurt
  • 2 teaspoons less-sodium soy sauce
  • 1 teaspoon garlic powder
  • 2 green onions thinly sliced
  • 38 4-inch wonton wrappers

For the Sweet and Spicy Mustard Dipping Sauce:

  • ½ cup sweet chili sauce
  • 2 tablespoons yellow mustard
  • 1 tablespoon less-sodium soy sauce
  • 1 teaspoon sriracha hot sauce


  • Preheat the oven to 375° F and line 2 baking sheets with parchment paper or a silicone baking mat.
  • Crack the egg in a small bowl and add 2 tablespoons of water. Whisk together to make an egg wash.
  • In a large mixing bowl, break up the crab meat with a fork, then add the cream cheese, yogurt, soy sauce, garlic powder and onions. Mix together until incorporated.
  • Lay the wonton wrappers out on the baking sheets and egg wash the edges. Spoon ½ tablespoon of the mixture into each wonton wrapper.
  • To seal the wrapper, fold each wonton in half diagonally to make a triangle and gently press the edges together to adhere to each other with the egg wash.
  • Bake until the wonton edges are golden and the filling is heated through, 10-12 minutes.
  • To make the sauce: Mix all ingredients together in a small mixing bowl. The sauce can be served at room temperature or heated. Serve each serving of crab rangoons with a scant tablespoon of the dipping sauce.


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