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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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posted:
1/6/2011
My family loves crab rangoons! So after seeing this recipe, I had to make it. It tastes wonderful. Highly recommend this!
posted:
1/5/2011
definitely a keeper 2011 New Years HIT. used mini-muffin tins, not sure how the won ton wrappers i had would fill regular muffin tin cups. - definitely pre-bake the won tons so they are crunchier. - next time, would use the cream cheese, eliminate mayo, or only use 1TB or so of mayo, plus 1TB or so of milk to thin it - recipe as is, for my friends was a little too thin. Easy & delicious, disappeared quickly.
posted:
1/4/2011
Excellent appetizer for New Year's Eve party!
posted:
1/2/2011
Yummy! I changed it up a bit - used 2 pollock fish fillets because hubby has shell fish allergies and used 8 ounces of fat free cream cheese. Followed the directions to crisp up first before baking. Again...yummy!
posted:
1/2/2011
great app. folding corners helps keep the edges from burning also makes it easer to remove from the muffin pan, ive made these several times always a big hit. thank u for another great idea. i use crab and tiny shrimp double the recipe. yummy!!!!
posted:
1/1/2011
I wanted to review this recipe because I almost didn't make it due to some negative reviews. I baked the wontons for 8 mins and let them cool, added the filling w. a little "accent" sprinkles, finished baking at my friends house (approx. 12 mins)....They were terrific!! Everyone loved them. Thank you Kraft for this quick, fancy, healthy recipe!!
posted:
1/1/2011
I made this last night (NYE)and loved it. I did however read the reviews and tweak the recipe a bit. I did use a full 8oz cream cheese, baked the shells for 6 -7 minutes before filling, added salt, garlic powder and sugar...I know it sounds weird but it just worked. I also went to my local Chinese restaurant and got a pint of sweet & sour sauce and drizzled a little bit on each one. Gave it the perfect ending to a yummy recipe. Thanks to everyone who commented for the great advice!
posted:
12/29/2010
These were not very good and the bottom of the cups were soggy. I even used real crabmeat not canned and added more seasoning. Tasted nothing like what I wanted it to.
posted:
12/29/2010
Although I haven't tried this recipe yet (it sounds delicious), some people have commented that it lacked something in its flavor. Maybe try adding Old Bay Seasoning as it usually wakes up seafood in general, maybe 1/2 tsp. to start? I like the idea of prebaking the won ton wrappers for a few minutes prior to baking to crisp them up.
posted:
12/28/2010
It's so easy and taste delicious, I made it few times and everybody loves it.
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