Reduced Fat Crab Rangoon With Plum Sauce

“A lower fat version of this appetizer that does not skimp on flavor. Filling can be made a day in advance and brought to room temperature before cooking. Baking with vegetable cooking spray makes this a healthier alternative to deep frying. To eliminate the sugar, skip the plum sauce and use mustard (Wasabi or Chinese) for dipping.”

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. Spray baking sheet with vegetable cooking spray.
  3. Combine cream cheese, sour cream, soy sauce, and sugar in a medium bowl.
  4. Fold in crab meat, green onion, garlic, and ginger.
  5. Lay out 6 wonton wrappers on a glass cutting board. Place a bowl of water next to your work surface.
  6. Place 1 - 1 1/2 teaspoons of the crab mixture in the center of each wrapper.
  7. Moisten your fingers with water and fold each wrapper in half to form a triangle. Release any air that may be in the wrapper and press edges to seal and crimp.
  8. Place each wonton pocket on baking sheet.
  9. Before placing in oven, spray wonton pockets lightly with vegetable cooking spray.
  10. Bake at 425°F for 12 to 15 minutes or until golden brown.
  11. Serve with plum sauce (see below) and/or Wasabi or Chinese mustard for dipping.
  12. To make plum sauce: Combine preserves, 1/4 cup of water, ketchup, and vinegar in a small saucepan.
  13. Dissolve cornstarch in approximately 1 tablespoon more or less of water.
  14. Add to preserve mixture and stir constantly over medium heat until it comes to a boil.
  15. Serve as a hot or cold dipping sauce with crab rangoon.

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