Baked Crab Rangoon Eggrolls Directions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a medium bowl, combine the softened reduced-fat cream cheese, crab meat, green onions, minced garlic, soy sauce, Worcestershire sauce, salt, and pepper. Mix until well combined.
- Lay out one egg roll wrapper on a clean, flat surface with one corner pointing towards you. Place about 2 tablespoons of the crab mixture in the center.
- Fold the bottom corner over the filling. Fold in the left and right corners towards the center and roll up tightly. Moisten the top corner with water to seal the egg roll. Repeat with the remaining wrappers and filling.
- Place the eggrolls on the prepared baking sheet. Lightly spray them with olive oil to help them crisp up in the oven.
- Bake for 18-20 minutes, or until the eggrolls are golden brown and crispy. Turning them halfway through baking ensures even crispiness.
- Remove from the oven and let cool slightly before serving.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Egg roll wrappers: 8 points (1 package; if using rice paper, it may be lower)
- Reduced-fat cream cheese: 8 points (8 oz)
- Lump crab meat: 2 points (8 oz)
- Green onions: 0 points (2 green onions)
- Garlic: 0 points (1 clove)
- Soy sauce: 0 points (1 teaspoon)
- Worcestershire sauce: 0 points (1/2 teaspoon)
- Olive oil spray: 0 points (for brushing)
Total Points: 18 points for the entire recipe
Servings: 12 eggrolls Points per Serving: 1.5 points
Nutrition Facts:
- Calories: 80
- Fat: 4g
- Carbohydrates: 6g
- Protein: 6g
I await your comments! Enjoy!
