So it’s been a week since my last post and I’ve been feeling like a total slacker! The little voice whispering in the back of my mind “You’re neglecting the blog” has turned into a nagging screech too loud to ignore. It was my first thought when I woke up this morning, followed immediately by the realization that I had a horrible sore throat and a raging headache. Awesome.
Fortified by lots of coffee and my third glass of green smoothie, (my cold remedy of choice) here I finally sit typing pitifully, and if I’m being honest, a tad resentfully. If you could hear my thoughts, “the blog” would read exactly the way Jerry Seinfeld always sneered “Newman!” And if you are too young to know what that means – I hate you, get out. ha ha! Just kidding! OK, enough of my pity party, now on to the food!
A few months ago I posted a recipe for crab rangoons made the traditional way, in wonton wrappers and deep fried – delicious! Ever since though, I’ve wanted to make a lightened up version. One of the comments suggested baking them in the wonton wrapper which could work, I haven’t tried it yet. But I knew for sure that wrapping them in phyllo pastry would result in a crispy exterior with that same luscious creamy filling inside. I finally tested that theory and can pronounce them officially delicious! Slightly different flavor from the baked phyllo vs the fried wonton, but still really great and significantly lower in calories and fat.
A great site for ideas on how to use phyllo dough is phyllo.com where they also run monthly contests for the best recipes using phyllo. The theme for December is “New Year’s Healthy Recipes” so you still have a couple of days to get in on that if you’re interested! Of course, now that I’ve shared that information it means more competition for me…..oops! :)
- 8 oz light cream cheese, softened
- 4 oz imitation crab meat
- 1 medium sized onion, chopped
- 1 package phyllo pastry
- Canola oil spray
- Combine cream cheese, “crab” and onion in a food processor and pulse until combined. You want a bit of texture but not big chunks.
- Spray the top sheet of phyllo pastry with the canola oil (or butter flavored) spray. Then, using about a tablespoon of filling each, fold into triangles.*
- Place on a cookie sheet and bake in the oven at 350 degrees (F) for about 15 minutes or until golden brown. Let cool for 5 minutes before eating or you’ll incinerate your tongue on the molten-lava-like filling!
*If you’ve never done it before, follow this easy tutorial to create phyllo triangles. (I swear I’m going to make my own photo tutorial for this someday)
- Category: Appetizer
- Cuisine: Rangoons
These reheat well so they work great for a party and are even delicious when they cool to room temp.58