Serving Size : 24
24 green onion tops, julienned, cut in 3 inch pieces
6 ounces lump crabmeat, shells removed
4 ounces 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 won-ton wrappers
1 egg white, lightly beaten
cooking spray
2 tablespoons low-sodium soy sauce
1 tablespoon water
1 tablespoon fresh lemon juice
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 top of purse. Repeat procedure with remaining won-ton wrappers, crabmeat mixture, egg whites, 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.
Yield: 2 dozen appetizers (serving size: 1 purse and 1/2 teaspoon sauce).
Calories 126 (7% from fat); protein 10g; fat .9g (sat 0g; mono 0g, poly .3g); carb 18.4g; fiber 1.2g; chol 26mg; iron 1.7mg; sodium 566 mg; calcium 100 mg.