Friday, February 10, 2012

Baked Crab Rangoon

Crab Rangoon, a favorite of mine whenever I visit Chinese restaurants, can be easy to make and healthy. Baked, in fillo shells, it is a great snack or appetizer.


4 green onions
4 oz crabmeat (drain and pat dry with paper towel)4oz fat free cream cheese - softened
4oz low fat cream cheese - softened1 tsp minced garlic½ tsp Worcestershire Sauce6 drops Tabasco (optional)
15 Mini Fillo Shells (find in freezer section at grocery)

** I often add more crab and less cream cheese for more protein.


In a food processor, coarsely chop green onions (whites and greens). Add the crabmeat and pulse several times to combine. Add cream cheese, garlic, Worcestershire Sauce and Tabasco. Process until well combined and creamy. Place fillo shells on large cookie sheet. Lightly spray the shells with cooking spray. (This prevents them from being too dry). Fill each shell with filling.

Bake 15 minutes @ 350 degrees. Cool 5 minutes, then serve.

Adapted from the original source from

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