Skinny Girl Crab Rangoon Bombs

Name: Skinny Girl Crab Rangoon Bombs
Cuisine: American
Ingredients: 3 packages Low fat cream cheese; 1 cup Ricotta cheese; 20 Green onions; 3 tsp garlic powder; 3 tsp onion powder; 1 cup Shredded Parmesan cheese; 2 packages Lump crab meat; 2 packages Egg Roll Wrappers (I ended up using 1 & a half packages); bowl of water; Butter flavored PAM cooking spray; 2 dash worcestershire sauce; fresh sliced jalapeños *(optional - i made a few with & a few without)*

xkierax @cook_3971517

Michigan, USA

Call me weird but I don't care for a lot of grease anyway....I usually end up picking the extra deep fried pieces of my take-out rangoons off and give them to my fiance lol. I decided to make my own, with MORE delicious filling, and less grease! Loving these! xo

xkierax @cook_3971517

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Ingredients

3 packagesLow fat cream cheese
1 cupRicotta cheese
20Green onions
3 tspgarlic powder
3 tsponion powder
1 cupShredded Parmesan cheese
2 packagesLump crab meat
2 packagesEgg Roll Wrappers (I ended up using 1 & a half packages)
bowl of water
Butter flavored PAM cooking spray
2 dashworcestershire sauce
fresh sliced jalapeños *(optional - i made a few with & a few without)*

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Steps

1

Place all 3 cream cheese bricks into a bowl and warm slightly in the microwave so they are soft & pliable
2

The goods!
3

Once you are able to mix the cream cheese around easily with a fork, add the ricotta.
4

Slice the green onion into thin discs using a sharp knife. Add to cheese mixture.
5

Next, add the garlic & onion powder, as well as the Worcestershire sauce and blend together.
6

Slice crab meat into tiny little pieces and add to mixture. Blend well.
7

Once your mixture is ready, set up your "station" with a spoon for scooping, a plate in front of you, the wrappers next to u, and the bowl of water accessible. *Grab a sharp paring knife.
8

Prepare a baking sheet sprayed well with PAM.
9

Lay a wrapper on the plate, spoon some mixture into the middle of the wrapper, & use your fingers to dip in the water and wet all 4 edges of the wrap. Fold it over into a triangle and press firmly to ensure that your edges are secure; "glued together", if you will.
10

NOW, use the paring knife to trim the excess wrapper off to make them look ascetically pleasing. Just make sure to leave enough room so that the edges stay "glued" together. Transfer to your baking sheet and preheat your oven to 325°.
11

Repeat this process until all mixture is used. ⭐Spray the tops of your rangoons with PAM before placing them in the oven ⭐
12

Bake for about 15 minutes, or until slightly browned. Allow to cool, as they will be molten 🌋
13

Serve with sweet & sour sauce, duck sauce, soy sauce, or my favorite: a combo of duck sauce & soy! 💕