Baked Crab Rangoon

Ok so I've been getting creative lately with my cooking and recently made Hungry Girls baked Egg Rolls. So I decided I was going to try to healthify crab rangoon. This came out successful. Placing them under the broiler until golden brown would crisp them up to preference. Perfect for party food or as an appetizer.

Recipe makes 10 Crab Rangoon

*1 Package Nasoya Egg Roll Wrappers (found in tofu section of grocery store)
- Cut 5 sheets of egg roll wraps in half making 10 rectangles

- In bowl combine the following ingredients:
8 oz Imitation Crab Meat
4 oz Fat Free Cream Cheese
1 Bunch Green Onions (minced)
2 Tablespoons Miracle Whip
1 Tablespoon Lemon Juice

Preheat oven to 350. Spray cookie sheet w/ non-stick spray. Get bowl of water ready for moistening your fingers to seal the wrappers. Lay out wrappers and put 2 tsp of crab mixture onto one end of each rectangle. Moisten your fingers with water and trace the outside edge of wrapper. Fold over fully covering the mixture. Make sure you have enough of an edge to work with. Sqeeze edges together to ensure a tight seam. Place made crab rangoon on cookie sheet and spray tops w/ non stick cooking spray. Bake for 15-20 minutes or until golden brown.

Calories per Rangoon: 67 (this was calculated using Nasoya wrappers)