Wednesday, April 24, 2013

Better For You Crab Ragoon

There are a few different names for Crab Ragoon, depending where you go to get it. For instance, when I go to all you can eat sushi they're called "cheese wontons" on the menu, and when I go to one of my favourite Chinese restaurants they're called "crispy wontons". But regardless of what they are called, these appetizers are amazing!

Basically, Crab Ragoon is a mixture of cream cheese and flaked crab meat, which is then packed into a wonton shell and deep fried. The result is a crispy shell filled with a warm & gooey cream cheese filling that has a hint of crab flavour, and is usually served with a room temperature sweet and sour sauce for dipping.

Here's an amazing recipe I found to make them, and the added bonus is that it's made to be healthier for you than the original version by using low fat cream cheese and by baking them in muffin tins rather than deep frying them in vegetable oil (only 41 calories each).

Prep time: 
Cook time: 
Total time: 
Serves: 8

  • 24 wonton wrappers (I used Nasoya brand)
  • olive oil cooking spray
  • 8oz lump crab meat
  • 1 tsp Worcestershire sauce
  • 2 tsp curry powder
  • 1 tsp ground ginger
  • ½ tsp cayenne pepper (optional)
  • ½ cup reduced fat cream cheese
  • ⅓ cup scallions, washed and thinly sliced

Preheat oven to 375
Spray mini muffin tin with olive oil spray
Push a wonton wrapper into each muffin tin
In a mixing bowl, combine crab, worchestershire sauce, curry powder, ginger and cayenne pepper
Mix with a fork, breaking large chunks of crab
Add cream cheese, mashing with a fork until fully incorporated
Using a teaspoon, spoon the filling mixture into wontons
Fold ends of wonton wrapper over mixture, wet finger to seal
Bake for 10 minutes until ends are slightly browned
Serve hot, garnished with scallions

For the complete recipe and many other healthy recipes, check out Gen Foodie

I know I'll be making these really soon when my next Crab Ragoon craving strikes. If you try these please feel free to let me know how they turned out or any modifications that you may have made that made this recipe even better. Enjoy!

Take Care,


No comments:

Post a Comment