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Creamy Shrimp and Crab Rangoon’s

These baked shrimp and crab rangoon are loaded with cream cheese, shrimp and crab goodness. They make for a great party dish. They are low in points so you won’t feel guilty eating them as well.

Servings: Makes 24 rangoon’s

GREEN: 1 smartpoint for 1 rangoon or 3 smartpoints for 2 rangoons

BLUE/PURPE: 1 smartpoint per rangoon

Ingredients:

  • 10 shrimp, cooked, thawed, peeled and deveined
  • 8 oz artificial or fresh crab meat
  • 4 oz. light cream cheese
  • 1/3 cup nonfat plain or Greek yogurt
  • 2 green onion scallions (diced)
  • 1 large minced clove garlic
  • Dash of salt free, all natural Daks original red or paprika
  • 1/2 dash of red pepper flakes (optional)
  • Dash of salt and pepper
  • 24 wonton wrappers
  • 1/4 cup grated Parmesan cheese

Directions:

  1. Preheat oven to 350 degrees.
  2. In a food processor or blender combine shrimp, crabmeat, onions, salt, pepper, red pepper flakes and garlic. Mix until well blended. Add light cream cheese and greek yogurt and mix until all ingredients have been incorporated. 
  3. Spray two- 12 cup muffin pan with cooking spray, and push in 1 wonton wrapper to form a cup. (The edges will stick out.)
  4. Cook wontons by themselves for 5 minutes. Let them cool for 5 additional minutes and then add one spoonful of cream cheese mixture into each cup.
  5. Repeat with remaining filling and wonton skins.
  6. Sprinkle grated Parmesan on top of each filled crab and shrimp mixture.
  7. Bake for 8-10 minutes or until wonton wrapper is slightly browned, should be no more than 10 minutes.
  8. These rangoons can also be cooked in the air fryer at 360 degrees for 5-8 minutes or until golden brown.

Servings: Makes 24 rangoon’s

GREEN: 1 smartpoint for 1 rangoon or 3 smartpoints for 2 rangoons

BLUE/PURPE: 1 smartpoint per rangoon

 

Yield: 24

Creamy Shrimp and Crab Rangoon

Creamy Shrimp and Crab Rangoon

These baked shrimp and crab rangoon are loaded with cream cheese, shrimp and crab goodness. They make for a great party dish. They are low in points so you won't feel guilty eating them as well.

Author: thepounddropper.com

Prep Time 15 minutes
Cook Time 10 minutes 8 seconds
Total Time 25 minutes 8 seconds

Ingredients

  • 10 shrimp, cooked, thawed, peeled and deveined
  • 8 oz artificial or fresh crab meat
  • 4 oz. light cream cheese
  • 1/3 cup nonfat plain or Greek yogurt
  • 2 green onion scallions (diced)
  • 1 large minced clove garlic
  • Dash of paprika (I use salt free, all natural Daks original red )
  • 1/2 dash of red pepper flakes (optional)
  • Dash of salt and pepper, to taste
  • 24 wonton wrappers
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. In a food processor or blender combine shrimp, crabmeat, onions, salt, pepper, red pepper flakes and garlic. Mix until well blended. Add light cream cheese and greek yogurt and mix until all ingredients have been incorporated.
  3. Spray two- 12 cup muffin pan with cooking spray, and push in 1 wonton wrapper to form a cup. (The edges will stick out.)
  4. Cook wontons by themselves for 5 minutes. Let them cool for 5 additional minutes and then add one spoonful of cream cheese mixture into each cup.
  5. Repeat with remaining filling and wonton skins.
  6. Sprinkle grated Parmesan on top of each filled crab and shrimp mixture.
  7. Bake for 8-10 minutes or until wonton wrapper is slightly browned, should be no more than 10 minutes.
  8. These can be cooked in the air fryer at 360 degrees for 5-8 minutes or until golden brown.

Servings: Makes 24 rangoon's

GREEN: 1 smartpoint for 1 rangoon or 3 smartpoints for 2 rangoons

BLUE/PURPE: 1 smartpoint per rangoon

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Kristin

Thursday 26th of November 2020

Hi can the filling be made ahead?

marie johson

Tuesday 24th of March 2020

One of my fav recipe <3 You're such a great chef i must say

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Thursday 28th of March 2019

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Sierra

Tuesday 19th of February 2019

I dont see when to mix in the cream cheese and yogurt. Am I missing it?

Lindsay Kehl

Tuesday 19th of February 2019

You would mix those in after the crab/shrimp and seasonings have been well blended. Thank you!

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Friday 28th of December 2018

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