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Baked Crab Rangoon

Baked Crab Rangoon recipe
photo 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:
12/28/2010
This was nice and crispy. I would recommend the crispier version, but next time I will brush a little oil on the points. Guests really enjoyed them.
posted:
12/28/2010
Suggestions for recipe. Why not use chopped cooked shrimp. Why couldn't you pinch the tops together like the original and bake on a parchment line sheet. Should be crispy. I have done this with egg rolls instead of frying.
posted:
12/28/2010
Made this several times and have a few suggestions. It doesn't travel well so either bake it at the destination or only serve it at home, i.e., near the oven. The won ton cup works very well with an artichoke/parmesan/spinach dip. An earlier tip about pre-baking the cups is wise with wet fillings. This lends itself to being creative.
posted:
12/26/2010
Just made these for Christmas eve! Everyone loved them and loved that they were a lighter version of a 'not so good for you' favorite! Already have requests for these for New Years Eve!
posted:
12/25/2010
Great recipe, but the bottoms were soggy the first time. I made them again, but put the wonton wrappers in the oven by themselves with no filling for about 7-8 minutes, then filled with the crab mixture and finished cooking. They were much better. I made a spicy ketchup to serve with them. They were a hit! Next time I will try the 1/8 cup mayo and 1/8 cup sour cream mixture. Might add a little hot sauce to them also.
posted:
12/24/2010
Turned out great! I took the advice of other users and use 1/8 cup mayo an 1/8 cup sour cream. I also used the whole 8oz of cream cheese. Using the whole package of cream cheese took a little too much away from the crab, so next time I will probably use only the 4oz requirement from the recipe. Overall, pretty big hit!
posted:
12/22/2010
Highly recommended for any party. They are gone in minutes!
posted:
12/14/2010
It was OK, but I'd add something with some zip to the cream cheese next time.
posted:
12/4/2010
I doubled the amount of cream cheese to cut the fishyness. I also cooked the wonton wrappers in a mini-muffin pan for 7 minutes, added the mixture, then cooked for another 8-9 minutes. The mini-muffin pan made them bite-sized. Considering using 1/8 c mayo, & 1/8 c sour cream next time. Huge hit!!!
posted:
12/2/2010
I have actually been making a variation of this for years, my kids love it! I use imitation crab because I am allergic to real crab. No fishy taste and is much easier to incorporate into the mixture. I also add about 2 Tbs of powder sugar to the mix, gives it that little extra something! It also helps to spray the tops of the won ton wrappers lightly with cooking spray to minimize the "browning"
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