Baked Crab & Shrimp Rangoon with Sweet & Sour Dipping Sauce


1-8 oz chive and onion cream cheese or low fat cream cheese, softened
1 scallion, thinly sliced
1 garlic clove, minced
1/2 cup imitation crab meat, crumbled
1/4 lb salad shrimp
1/4 tsp pepper
Wonton wrappers
Cooking spray
Sweet and sour sauce (see recipe below)


Preheat oven to 375. Liberally spray a large baking sheet with cooking spray and set aside.

In a medium bowl, mix the sour cream, cream cheese, scallion, garlic and pepper together until well combined. Fold in the crab and shrimp meat.

Lay a wonton wrapper on your work surface. Place about 2 teaspoons of the filling mixture in the center of the wrapper, then brush two adjacent sides of the wrapper lightly with water. 

Fold the wrapper over on the diagonal. Press around the filling to remove air pockets, then press the sides to seal the wrapper tightly. Transfer to the prepared baking sheet. Repeat with remaining wrappers and filling.

Spray the tops of the wonton wrappers with nonstick cooking spray. Bake for about 12 minutes. Broil tops for approximately 2 minutes or until golden brown. Remove from oven and serve with sweet and sour sauce.

Sweet & Sour Sauce


1/3 cup rice vinegar
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water
2 tbsp pineapple, diced (optional)

Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.