Pages

Saturday, May 8, 2010

Day 8--Baked Crab Ragoons

We had Chinese take out for supper tonight, with one of my favorites--crab ragoons. Then I remembered this recipe to make them a bit healthier. Using  neufchatel cheese, light mayo and not frying this treat can save up to 80 calories per serving.

Baked Crab Ragoons

1 can (6 oz) white crabmeat, drained and flaked
4 oz Neufchatel cheese, softened
1/4 cup thinly sliced green onions
1/4 cup light mayonnaise
12 wonton wrappers

Preheat oven to 350 degrees. Spay 12 muffin cups with cooking spray. Gently place 1 wonton wrapper in each cup, allowing the edges of the wrappers to extend over the sides f the cups.

Mix crapmeat, cheese and mayo together. Fill the wonton cups evenly with the mixture.

Bake 18 to 20 minutes or until edges are golden brown and filling is heated through. Garnish with additional chopped green onions.

Serve warm. Makes 12 servings, one ragoon each.

To make mini ragoons, use mini muffin cups and 24 wonton wrappers. Fill and bake as directed above. Makes 12 servings of 2 ragoon each.