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
- 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
- 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.