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.
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 shut 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.
Tips
To make ahead: Assemble wontons (Step 2) up to 8 hours ahead.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
