Skinny Crab Rangoon

• 24 Wonton Wrappers
• 8 ounces, weight Lump Crab Meat
• 1 teaspoon Worcestershire Sauce
• 2- 1/2 teaspoons Curry Powder
• 1 teaspoon Ground Ginger
• 1/2 teaspoons Cayenne Pepper
• 1/2 cups Reduced Fat Cream Cheese
• 13 cups Scallions, Washed And Chopped

1. 1.
2. Preheat oven to 375 degrees F. 2.
3. Spray a mini muffin tin with olive oil spray.
4. 3.
5. Push a wonton wrapper into each muffin tin.
6. 4.
7. In a mixing bowl, combine crab, Worcestershire sauce, curry, ginger and cayenne.
8. 5.
9. Mix with a fork, breaking up large chunks of crab.
10. 6.
11. Add cream cheese and scallions, mashing with a fork until fully incorporated.
12. 7.
13. Using a teaspoon, spoon mixture into wontons.
14. 8.
15. Fold ends of wonton wrapper over mixture.
16. Using a finger, wet the edges to seal.
17. 9.
18. Bake for 10 minutes, until ends are slightly browned.
19. 10.
20. Garnish with additional scallions.

wrappers, weight lump, worcestershire sauce, curry, ground ginger, cayenne pepper, cream cheese, scallions

Taken from tastykitchen.com/recipes/appetizers-and-snacks/skinny-crab-rangoon/ (may not work)