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Baked Crab Rangoon

This player is created by Blackwell Team for testing.
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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posted:
11/7/2006
Super easy and soooo yummy! I added, just a touch, of cayenne pepper in the crab mixture. Wontons baked in dark pans came out with darker tips than those baked in shiny aluminum ones.
posted:
11/7/2006
This was the worst thing I have had in a long time. It tasted like hot mayo on a baked piece of paper.
posted:
11/6/2006
I loved this idea! Much cheaper and healthier than what we get at a restaurant.
posted:
11/6/2006
I used fresh king crab legs and added minced garlic salt and pepper DELISH
posted:
11/4/2006
I actually liked it better not in the wonton. We loved it just with crackers and served it like that....warm and cold. Both ways was a hit.
posted:
11/3/2006
My mother in law tried several recipes from the food and family magazine and this one was awesome, a lite and fluffy version of one of my favorites.
posted:
11/3/2006
It taste alright. I have made crab rangoon in the past w/ my own recipe. For add'l comment, I would omit the mayo and add in a pinch of garlic salt and a little bit of chopped cilantro. You could either fry it or bake it. It's always a hit for the kids.
posted:
11/3/2006
I made 2 doz. Threw away half. Tasted OK but nothing great.
posted:
10/14/2006
I used a small tart pan instead of a muffin pan as suggested. This made up to over 3 doz. The mixture was good, but baking the wonton didn't taste right. Family was expecting like the restaurant version. Wound up throwing out over 2 doz. Will not make again.
posted:
10/7/2006
Nice appetizer, but using the regular sized muffin tin made the appetizers too large. Next time I will use the miniature tart size pan.
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