If you ever eat at a Chinese Restaurant with me, you should expect crab rangoon to be the dining companion I enjoy most at the table. It’s not that your conversation bores me, that you have poor manners, or even that you chew a little too loudly for my delicate ears, per se, it’s mainly just that, try as you might, you’re not fried, stuffed, and puffed with cream cheese and crab meat.
You couldn’t help matters even if you tried.
And I, well I can’t necessarily help the way I routinely pour boiling oolong tea into my teensy teacup and onto my right hand every six minutes and read aloud the animals associated with the Chinese Zodiac. I’m the year of the ox, I should mention.
One thing that we can come together on, thankfully, is our meal.
Crab Rangoon must be on everyone’s list of favorite things.
On Sunday, after I made Buffalo Chicken Rolls, lunched on them, suffered a mild stroke, napped, and then revived myself with lemon-lime seltzer, I dreamt up a plan to use the rest of those egg roll wrappers.
I just hated the thought of them slowly rotting in my fridge. I cut each one into four squares, essentially making them the size of their wonton wrap relative, and then made a delicious filling inspired by my favorite Chinese appetizer. They’re wonderful. Crisp to the bite, but creamy, rich, and wildly flavorful inside. The taste isn’t all that similar to traditional rangoon filled with crab (imitation, in most cases), but it’s in the same vein. The taste is bolder, sharper. Feel free to substitute canned salmon, canned crab, or even shredded chicken.
For such a simple recipe, these are such a treat. Easy because I always have tuna on hand. And they’re healthy too. At only 50 calories a pop, they’d be perfect snacks for the Super Bowl this Sunday.
50-Calorie Tuna Rangoon
Ingredients
- 6 ounce can solid white albacore tuna in water drained and flaked
- 3 tablespoons full fat sour cream
- 3 tablespoons full fat cream cheese
- 1 tablespoon soy sauce
- 1 scallion finely chopped (about 2 tablespoons)
- 1 garlic clove minced
- 16 wonton wrappers find them in the refrigerated section of the produce dept.
- Duck sauce for serving
Instructions
- Preheat the oven to 400 degrees F. Spray a wire rack with cooking spray and set it on top of a cookie sheet. In a medium bowl, combine the tuna, sour cream, cream cheese, soy sauce, scallions, and garlic.
- Lay the wonton wrappers on a clean work surface. Spoon 1 teaspoon of the tuna mixture onto the center of each wrapper. Fill a small bowl with water, dip your finger, and moisten 2 of the 4 sides of the wrapper. Fold the wrapper over so that the corners meet and you’ve formed a small triangle. Press firmly to seal the edges and place it on the prepared rack. Repeat with the remaining wontons wrappers.
- Bake until the tuna rangoon are lightly golden and the edges are crisp, 10 to 12 minutes. Serve with duck sauce for dipping.
Nutrition
Lady, I thank you for this recipe. You just solved my “what to make for the Oscar party” dilemma! I cannot WAIT to try this!!!!!
What on earth is duck sauce?
Duck sauce is another name for plum sauce, the sweet/sour sauce used in most Chinese American restaurants: http://en.wikipedia.org/wiki/Duck_sauce
Andie
these look PERFECTLY BEAUTIFUL !
we could TOTALLY eat chinese together!! I swear to you I ALWAYS ask how many crab rangoon people will eat, because we should order accordingly… and if I feel I didn’t get as many as I want, I’ll swear to you then too! ;)
these these look amazing, your list of what to order looks amazing (I wouldn’t bother with the rice – filler – so I can eat more rangoon).
:D
I cant see the pictures anymore! :(
Stupid work computer!
Yum! Those sound great! And thanks for the tip on using the wonton wrappers on the buffalo recipe too!
Btw..I referenced you in my latest blog post…it’s cookies!
Perfect timing !!!:) I’m making the buffalo chicken rolls tonight and these rangoons look lovely for use up the wrappers. Thanks
KarenXO
oh my gosh I thought I was the only person that would rather eat crab rangoons with hot spicy mustard or that red stuff, instead of an entree.
plus I love the upside down bowl of rice look too! I actually serve my rice at home like that!
well, I know what to add to my grocery list now!!!!!
Do you use a nifty tool to calculate the nutritional info for your recipes? I’ve been trying to figure out the best way to track that info
Hey Jenn! I use Spark People recipe calculator and add all ingredients/quantities and then divide by the number of servings: http://www.sparkpeople.com/
I like my rice shaped like that too. :)
Great recipe! I love me some tuna any way I can get it.
What a great idea! These would be a hit at my house!
i love that these are baked and not fried! also adding this to my “recipes to try” list!
The tuna ragoons look fantastic, you never cease to amaze me! And thanks to Jen for the question about calorie counting from a recipe, I will check that sight out. The calorie counting books and websights always leave that dish out that you just cooked!
Oh my word. This recipe looks amazing.
And just in time for the upcoming superbowl parties. :D
Andrea! Very, very nice! I know how you feel about Chinese food. Where I live, most Chinese restaurants are buffet. Yuck! I grew up in an area that prided themselves on more traditional service and dim sum! So, I can relate when you find a place that is super fantastic!
I most certainly will try this recipe! Did I mention that my mouth was watering???
I want to weep with joy because I’m not the only one who demands crab rangoons with her Chinese food. I will give away my entree, but if you touch my portion of rangoon, I will be forced to stare you down till you feel the pain I’m emanating from my sad, puppy dog eyes. *sniff* These will be made. I have a bajillion cans of tuna in my pantry.
Oooh, these look awesome. I love crab rangoon, but my husband is allergic to shellfish so I never get them. But these I can do!
I love crab rangoons and this looks like an awesome twist!!
Thanks Lizzy!
Wow! I’m usually not much of a Chinese food fan, but these look amazing. Definitely want to make them.
Definitely going to bookmark these! Crab rangoon is one of my favorites! I love it! And this recipe looks amazing
looks fabulous
We would need two orders, no lie.
I guess I’m copying ALL your recipes this week. Keep ’em coming!
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Wow, this looks delicious! Great photos, too! We’d love to see your submissions at dishfolio.com!
Try adding a splash or two of brandy to your recipe. It makes it extra yummy. If you can get your hands on Gyoza wrappers, I use them to make Pierogi all the time. My husband who is polish thinks I hand roll the dough
Thanks for the idea Vicki- sounds fantastic!
Yes! Now I can use up those leftover wonton wrappers sitting in my fridge! :) Those look delicious annnddd healthy. What temp. did you set your oven at?
Hi Andrea! Sorry if I forgot to mention that in the recipe- 400 degrees F!
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I just made these using white crab meat and they were awesome!! My boyfriend was having a bad day but I think these helped cheer him up =)
Yay! So glad they were a hit!
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You are the first person who has ever grasped my love of crab rangoon. They’re so good, I can never understand people who don’t like them.
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I don’t even care much for tuna and I want to go make these right now…it’s only 6:40 am ! I’m giving this a try ASAP…thanks for the great idea.
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A.Maz.Ing.
I am also a fan of canned white tuna. Especially since I have enough to feed a small army- this, by the way, is why you do not go to the grocery store after having a dental procedure. For whatever reason, I filled my basket with canned tomatoes and tuna. I think I had it on my list but just 1…not 12.
Now at least I have a good use for the tuna! Thanks!
Made these earlier with my daughter. We both LOVED them! Sooo good with the major bonus of not being bad for us. Fantastic!
I tried leaving out the garlic, swapping the green onions for minced chives ( same amount) and add 1/2 can of minced water chestnuts, and a grating of ginger…..super idea, though. Who knew..TUNA! It’s not just for casseroles!
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I’ll try these today!! How far in advance can I make these for a party? I’m concerned about sogginess.
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I made these last night and they were terrific! I will definitely make these again! Thanks for sharing the recipe :)
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The photos are no longer available. It can be solved? Nice recipe! Thank you!
These sound great, and I’m going to try them but would also love to see the pictures, looks like all the links are broken.
SOOOOOOO excited that I found your blog today!!! Next grocery trip I’m getting the stuff to make these because believe it or not, I am in a house with no sour cream or cream cheese. Have no idea how that happened?!
Oh and do you think you could put me on a diet? hahaha
gorgeous …. thanks for the recipe
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Thank you so much, nice job! This was what I had to know.