In this riff on crab Rangoon, we bake the stuffed wonton instead of frying to lighten things up. Preheating the pan and coating the bites with cooking spray ensures they still get crispy.

Source: EatingWell Magazine, December 2019


Recipe Summary

25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Place a rimmed baking sheet in the oven; preheat to 350 degrees F.

  • Combine crabmeat, Brie, mayonnaise, jalapeño, chives, pepper and salt in a medium bowl. Scoop about 2 teaspoons of the crab mixture into the center of each wonton wrapper. Use your finger or a pastry brush to moisten the edges of the wrapper with water. Carefully lift two opposite points up until they touch. Gently pinch together to seal. Fold the remaining two points up toward the center just to close the opening. Pinch the edges together to seal into a four-pointed star.

  • Carefully transfer the wontons to the hot baking sheet. Generously coat them with cooking spray. Bake until golden brown, 16 to 18 minutes.


To make ahead: Assemble wontons (Step 2) up to 8 hours ahead. Cover and refrigerate.

Nutrition Facts

2 wontons
121 calories; protein 5.3g; carbohydrates 9.5g; dietary fiber 0.3g; sugars 0.1g; fat 6.7g; saturated fat 2.3g; cholesterol 22mg; vitamin a iu 93.5IU; vitamin c 1.7mg; folate 33.4mcg; calcium 34.7mg; iron 0.7mg; magnesium 9mg; potassium 57.3mg; sodium 242mg.

1 fat, 1/2 high-fat protein, 1/2 starch