Toasted Crab & Scallion Ravioli with Sweet-&-Sour Dipping Sauce

Toasted Crab & Scallion Ravioli with Sweet-&-Sour Dipping Sauce

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From: Diabetic Living Magazine

This Asian-inspired toasted ravioli appetizer is served with a yummy sweet-&-sour dipping sauce. It may seem time consuming to make this recipe from scratch but it takes just under an hour. You'll be so proud to serve these homemade filled wontons to your guests that you won't even fret about the prep time.

Ingredients 12 servings

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  • 1 pound fresh or frozen Dungeness crab legs
  • ¼ cup no-salt-added ketchup
  • ¼ cup water
  • ¼ cup packed brown sugar (see Tip)
  • 2 tablespoons rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon Asian chile paste
  • 1 teaspoon cornstarch
  • ⅛ teaspoon ground ginger plus ¼ teaspoon, divided
  • 2 ounces reduced-fat cream cheese, softened
  • 6 tablespoons chopped scallions plus more for garnish
  • ¼ cup shredded carrot
  • 2 cloves garlic, minced
  • ½ teaspoon toasted sesame oil
  • 24 wonton wrappers
  • Cooking spray

Preparation

  • Prep

  • Ready In

  1. Thaw crab legs, if frozen. Place the crab legs in a steamer basket in a large pot. If necessary, bend the crab legs at joints to fit in the steamer basket. Add enough water to the pot to come just below the basket. Bring to boiling. Cover; steam for 5 to 6 minutes or until heated through. Let cool completely.
  2. Meanwhile, for dipping sauce, combine ketchup, ¼ cup water, brown sugar, vinegar, soy sauce, chili paste, cornstarch, and teaspoon ground ginger in a small saucepan. Whisk to combine. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Set aside to cool completely.
  3. To remove crabmeat, twist each crab leg at the joints or use kitchen shears to split shell. Peel back the shell; remove the crabmeat. Coarsely chop the crabmeat.
  4. Stir together the crabmeat, cream cheese, 6 tablespoons scallions, the carrot, garlic, sesame oil, and the remaining ¼ teaspoon ginger in a small bowl.
  5. Preheat oven to 375°F. For each ravioli, lay a wonton wrapper on a clean, dry work surface with a point facing you. Spread about 2 teaspoons of the crab mixture on the lower half of the wonton wrapper. Brush the bottom two edges of the wrapper with water. Fold the top point down to meet the bottom point, forming a triangle. Gently press the edges together to seal. Set aside; cover with plastic wrap while shaping the remaining ravioli. Repeat with the remaining wonton wrappers and the crab mixture to make 24 ravioli total.
  6. Coat a shallow baking pan with cooking spray. Arrange the ravioli in the prepared pan. Coat the ravioli with cooking spray. Bake for 10 to 12 minutes or until golden brown, turning once. Serve with the reserved dipping sauce. If desired, sprinkle with additional scallion.
  • Tip: If using a sugar substitute, we recommend Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to ¼ cup brown sugar. Nutrition Per Serving with Substitute: Same as below, except 102 cal., 15 g carb. (4 g sugars).

Nutrition information

  • Serving size: 2 toasted ravioli and 2 teaspoons dipping sauce
  • Per serving: 102 calories; 2 g fat(1 g sat); 0 g fiber; 15 g carbohydrates; 5 g protein; 31 mcg folate; 16 mg cholesterol; 4 g sugars; 552 IU vitamin A; 2 mg vitamin C; 26 mg calcium; 1 mg iron; 213 mg sodium; 100 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat

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