Reduced Fat Crab Rangoon With Plum Sauce
- 2 (8 ounce) packages reduced-fat cream cheese, softened
- 14 cup reduced-fat sour cream
- 2 teaspoons citrus soy sauce (naturally lower in sodium) or 2 teaspoons reduced sodium soy sauce
- 1 teaspoon sugar
- 12 ounces canned crabmeat, drained and flaked
- 4 green onions with tops, sliced thin
- 1 garlic clove, minced
- 2 teaspoons gingerroot, minced
- 72 wonton wrappers (need two 48-count packages)
- vegetable oil cooking spray
- 12 cup plum preserves
- 14 cup water
- 1 tablespoon ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1 tablespoon water
- Preheat oven to 425F.
- Spray baking sheet with vegetable cooking spray.
- Combine cream cheese, sour cream, soy sauce, and sugar in a medium bowl.
- Fold in crab meat, green onion, garlic, and ginger.
- Lay out 6 wonton wrappers on a glass cutting board.
- Place a bowl of water next to your work surface.
- Place 1 - 1 1/2 teaspoons of the crab mixture in the center of each wrapper.
- 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.
- Place each wonton pocket on baking sheet.
- Before placing in oven, spray wonton pockets lightly with vegetable cooking spray.
- Bake at 425F for 12 to 15 minutes or until golden brown.
- Serve with plum sauce (see below) and/or Wasabi or Chinese mustard for dipping.
- To make plum sauce: Combine preserves, 1/4 cup of water, ketchup, and vinegar in a small saucepan.
- Dissolve cornstarch in approximately 1 tablespoon more or less of water.
- Add to preserve mixture and stir constantly over medium heat until it comes to a boil.
- Serve as a hot or cold dipping sauce with crab rangoon.
cream cheese, sour cream, soy sauce, sugar, crabmeat, green onions, garlic, gingerroot, wonton wrappers, vegetable oil cooking spray, preserves, water, ketchup, rice vinegar, cornstarch, water
Taken from www.food.com/recipe/reduced-fat-crab-rangoon-with-plum-sauce-200782 (may not work)