Toasted Crab & Scallion Ravioli with Sweet-&-Sour Dipping Sauce
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.Advertisement
Meanwhile, for dipping sauce, combine ketchup, 1/4 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.
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.
Stir together the crabmeat, cream cheese, 6 tablespoons scallions, the carrot, garlic, sesame oil, and the remaining 1/4 teaspoon ginger in a small bowl.
Preheat oven to 375 degrees 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.
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 1/4 cup brown sugar. Nutrition Per Serving with Substitute: Same as below, except 102 cal., 15 g carb. (4 g sugars).
1 starch, 1/2 fat