Crab Rangoon

RECIPE:

Makes 25.

Per wonton: 47 cals/2g total fat/1.3g saturated fat/5.3g carbs/.8g sugar/2g protein

INGREDIENTS:

4 ounces 1/3 less fat cream cheese

1 ounce Sweet Chili Sauce

1 1/2 teaspoons dijon mustard

1/2 teaspoon garlic salt

1 teaspoon lemon juice

1/2 teaspoon granulated sugar

5 ounces crab meat

1 ounce minced green onions

2 ounces sliced water chestnuts, minced [I omitted b/c I didn't have]

1 ounce part-skim mozzarella cheese, shredded

1 ounce parmesan cheese, grated

1 ounce panko breadcrumbs

25 small square wonton wrappers

1 beaten egg, for egg wash

Avocado cooking spray

1. Whip the cream cheese a bit to add some air, then add sweet chili sauce, mustard, garlic salt, lemon juice, and granulated sugar into a mixing bowl. Fold the ingredients together until thoroughly combined.

2. Add the crab meat, minced water chestnuts and chopped green onions into the bowl. Continue folding the ingredients together until thoroughly combined.

3. Sprinkle the mozzarella cheese, parmesan cheese and panko breadcrumbs into the bowl and gently fold until thoroughly combined.

4. Place the wonton skins onto a clean work surface or cutting board. Cover the skins you aren't using with a damp paper towel to prevent them from drying out. Brush interior of wonton skin with scant amount of water. Place 1 tablespoon of filling onto the center of each wrapper. Lift the bottom and top flat edges of the wrapper up over the filling. Pinch the center sections of the top and bottom edges tightly together. Lift the left and right flat edges of the wrapper up over the filling. Carefully pinch the center sections of the left and right flat edges tightly together with the pinched center section of the top and bottom edges. Lightly brush exterior with egg wash.

5. Preheat air fryer to 340 degrees for 5 minutes. Spritz basket with avocado cooking spray. Air fry for 6 minutes, turning ounce or until crispy.

6. Serve with extra sweet chili sauce.