Baked Crab Rangoon w/ Sweet and Sour Sauce

These were absolutely fantastic!!! Super easy and very yummy. I really really liked how the sauce turned out.

Baked Crab Rangoon
1 - 8oz package light cream cheese softened
1/4 cup miracle whip light
1/4 cup Hellman's light mayo
12oz imitation crab finely chopped
32 wonton wrappers

1. Pre-heat oven to 350
2. Mix together the first 4 ingredients
3. Place 1 wonton wrapper in each cup of a mini muffin tin.
4. Fill each wonton wrapper with the crab mixture
5. Bake 18-20 minutes or until edges of wonton wrappers are lightly browned and crispy.

Makes 32 servings - 1 rangoon per serving

While the rangoons are baking, make the sauce.

Sweet and Sour Sauce
3/4 cup white sugar
1/3 cup red wine vinegar
2/3 cup water
1/4 cup low sodium soy sauce
1 Tbsp ketchup
2 Tbsp corn starch

1. Mix the first 5 ingredients in a sauce pan and heat until boiling.
2. Remove 1/4 cup of the sauce and whisk in the cornstarch.
3. Slowly add the cornstarch mixture back into the pan stirring constantly
4. Cook until thickened about 5-6 minutes.

Makes 32 servings - 1Tbsp sauce per serving

Nutritional Info per Serving:

Rangoon:
Calories :54
Fat: 1.76
Fiber: 0.1

Sauce:
Calories: 22
Fat: 0
Fiber: 0