Preheat oven to 350 degrees.
There are a couple of parts to this recipe: The filling is the "crab," the "mayo," the cream cheese, and green onion. The other part is the shell.
The "mayo" is:
2 oz firm or extra firm tofu
1 tsp onion or garlic powder
1 tsp yellow mustard
the juice of 1 fresh lemon
Mix together in a small bowl with a hand-held electric mixer, or a few minutes and a fork/whisk
The "crab" is:
8 oz extra firm tofu
1 tablespoon of crushed-up nori
1 tablespoon or so of Old Bay
Mix together in a small bowl with a fork until you get the consistency of lump crabmeat.
The shell is a round sheet of paper-thin spring roll wrapper. To make a crab rangoon, you'll have to fold it in half (so it's double-thick), then cut it square (or rectangular) with scissors. You'll have to run it under warm water in order to fold it without cracking it. They will bend in half without water, but to crease it, you'll need to wet it first. It takes about 5-10 seconds in a bowl of warm water for a folded, square piece to get soft enough for you to form the crab rangoon with it. You can do this under running water, or with a big bowl of warm water, but first you need the filling!
Mix the "mayo" and the "crab" with a wooden spoon together with the cream cheese and the green onion in a big bowl until you get a thick, lumpy, but creamy filling. That's it!
To form the crab rangoons, use a mini-muffin pan, sprayed with oil (so they don't stick). Fold each circular sheet of spring-roll wrapper in half (by dipping it briefly in warm water, so it bends instead of cracking), then cut off the rounded edges with a pair of scissors so it's square (and doubled over on itself). Place the doubled-over, cut-to-square wrapper down into the muffin pan, fill the center with about 1.5T of the filling, then pinch each of the flat sides (not the corners) toward the center to form the crab rangoon. Bake for about 20 minutes at 350 degrees, but watch them carefully, because the crisp, thin sheets of spring-roll wrapper can burn easily. You want them crisp, not burnt.
Enjoy while warm! Makes 17 medium crab rangoon.
For an extra-special treat, mix a tablespoon of apricot spread with 1-2T water and a pinch of salt for dipping.
1 crab rangoon is 47 calories (11.5 from fat), 1.3 grams of fat (0.3g saturated), 4.3mg cholesterol, 142mg sodium, 4.8g carbohydrates, 2 grams protein.
The dipping sauce is about 20 calories per serving, just depending on the ratio of water to apricot spread, and the kind of spread you use. Salt has no calories and about 150mg of sodium per pinch (0.4 grams; 1/15 of a teaspoon).