Reduced Fat Crab Rangoon With Plum Sauce

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 15
• 2 (8 ounce) packages reduced-fat cream cheese, softened
• 1/4 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
• 1/2 cup plum preserves
• 1/4 cup water
• 1 tablespoon ketchup
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1 tablespoon water

Recipe

• 1 preheat oven to 425°f.
• 2 spray baking sheet with vegetable cooking spray.
• 3 combine cream cheese, sour cream, soy sauce, and sugar in a medium bowl.
• 4 fold in crab meat, green onion, garlic, and ginger.
• 5 lay out 6 wonton wrappers on a glass cutting board. place a bowl of water next to your work surface.
• 6 place 1 - 1 1/2 teaspoons of the crab mixture in the center of each wrapper.
• 7 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.
• 8 place each wonton pocket on baking sheet.
• 9 before placing in oven, spray wonton pockets lightly with vegetable cooking spray.
• 10 bake at 425°f for 12 to 15 minutes or until golden brown.
• 11 serve with plum sauce (see below) and/or wasabi or chinese mustard for dipping.
• 12 to make plum sauce: combine preserves, 1/4 cup of water, ketchup, and vinegar in a small saucepan.
• 13 dissolve cornstarch in approximately 1 tablespoon more or less of water.
• 14 add to preserve mixture and stir constantly over medium heat until it comes to a boil.
• 15 serve as a hot or cold dipping sauce with crab rangoon.