Baked Crab Rangoon

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video by: kraft

What's old is new again, and so's this classic appetizer. Crispy won ton wrappers hold a creamy mixture of crab meat for a better-for-you bite that will never go out of sty...read more

time

prep:

20 min

total:

40 min

servings

total:

12 servings

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What You Need

can (6 oz.) crabmeat, drained, flaked

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

green onions, thinly sliced

1/4

cup KRAFT Light Mayo Reduced Fat Mayonnaise

won ton wrappers

Make It

HEAT oven to 350°F.

COMBINE first 4 ingredients.

PLACE 1 won ton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with crab mixture.

BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

Kraft Kitchens Tips

Makeover - How We Did It

We've taken a favorite appetizer and made it over by preparing it with PHILADELPHIA Neufchatel Cheese and KRAFT Light Mayo Reduced Fat Mayonnaise instead of regular cream cheese and mayonnaise. And since these tasty appetizers are baked, they require less hands-on time so you can spend more time with your guests. This easy-to-make version also saves 80 calories and 6.5g of fat per serving when compared to traditional fried Crab Rangoon.

Food Facts

Look for won ton wrappers in the refrigerated produce section of your grocery store.

For a Crispier Rangoon

Bake won ton wrappers in muffin cups in 350°F oven 5 to 7 min. or until lightly browned. Fill with crabmeat mixture and bake 6 to 8 min. or until filling is heated through.

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jrhelge

posted:11/28/2006

these are very tasty, LOVE the flavor! I added shredded mozerrela cheese to the tops. I also used imitation crab meat and cut up. MMMMM!

jswinks

posted:11/27/2006

Very tasty, everyone enjoyed them. Also added a little bit of soy sauce to the mix.

lez40

posted:11/27/2006

this was the easiest and most impressive reciepe i have every made. I purchased a very good quality of imitation crab and the wonton wrappers from an Asian supermarket. The cost is cheaper than your regular supermarket. Also, it is just as good cold on crackers. I found this out while filing the wontons.:) Thanks

a cook

posted:11/27/2006

I agree with many, it was bland. Next time, I will add fresh garlic, and some paprika, and switch to regular cream cheese. I used a mini muffin tray, the size was perfect. Topped off with green onion and sweet and sour sauce. Very nice presentation, we had fun try to figure out the best way to fold the wonton dough into the minis...

sshodge

posted:11/27/2006

I doubled this recipe for Thanksgiving and needlesstosay, it was well received! Only problem is that the tips of the wantons got too crispy. So, the next day when I made them for another function, I turned the corners down - still a little crispy, but much better. Oh, I didn't use the low fat stuff - I went for the real mayo and real cream cheese and they were great! Thanks for such a wonderful, quick appetizer that will be added to my recipe box. Oh, even my son, "the doctor" wanted the recipe!

momotate

posted:11/26/2006

This was great. Made it in the mini muffin tin which was, portion wise, more then enough. I did make a soy dipping sauce for it and they were well received amongst my greatest critics. Cheers for this one!!

goodgirl7481

posted:11/26/2006

This was great! I did add some garlic salt and garlic powder to this. The kids even loved it. Will definately make again. Thanks for this easier and healthier version of one of our favorites!

a cook

posted:11/25/2006

A wonderful substitute for the "real" thing. Plus it's a lot better for you than frying!

cainsway

posted:11/25/2006

it was very bland i am going ot try again and make my own adjustmanets, didnt really like how they were not sealed up either

tickdog5

posted:11/24/2006

made them before thanksgiving for a trail run.... i thought they were bland. i tried to docter them up with more scallions and some other seasonings but myself and others had same opinion!! bland!