Crab Purses

Crab Purses
Source: Cooking Light Magazine

2 dozen appetizers (serving size: 1 purse and 1/2 teaspoon sauce)


These elegant appetizers can be steamed up to an hour ahead, then resteamed to heat them just before serving.


RECIPE INGREDIENTS


24 green onion tops, cut into 3-inch julienne strips

6 ounces lump crabmeat, shell pieces removed

1 (4-ounce) block fat-free cream cheese

1/4 cup minced green onions

2 teaspoons fresh lemon juice

1/2 teaspoon hot sauce

1/4 teaspoon salt

1/8 teaspoon pepper

24 wonton wrappers

1 egg white, lightly beaten

Cooking spray

2 tablespoons low-sodium soy sauce

1 tablespoon water

1 tablespoon fresh lemon juice





RECIPE METHOD


Drop green onion strips in boiling water, and cook 10 seconds or until limp. Drain onion strips; set aside.


Combine crabmeat and next 6 ingredients (crabmeat through pepper) in a medium bowl, and stir well.


Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out), spoon 2 teaspoons crabmeat mixture into center of wrapper. Moisten edges of wrapper with egg white; gather 4 corners of wrapper and crimp to seal, forming a purse. Tie 1 green onion strip around crimped top of purse. Repeat procedure with remaining won ton wrappers, crabmeat mixture, egg white, and green onion strips.


Arrange half of won ton purses in a single layer in a vegetable steamer coated with cooking spray. Steam purses, covered, 8 minutes or until tender. Carefully remove purses from steamer; set aside, and keep warm. Repeat procedure with remaining half of purses.


Combine soy sauce, water, and 1 tablespoon lemon juice in a small bowl; stir well. Serve with purses.





Recipe reprinted by permission of Cooking Light Magazine. All rights reserved.



2 dozen appetizers (serving size: 1 purse and 1/2 teaspoon sauce)
Facts per Serving


Nutrition Facts


Calories: 126 Fat, Total: 1g Carbohydrates, Total: 18g
Cholesterol: 26mg Sodium: 566mg Protein: 10g
Fiber: 1g % Cal. from Fat: 7% % Cal. from Carbs: 57%