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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:
2/14/2010
This is a great basic idea, but knowing our family, I adjusted, and it was fantastic. I sprayed the empty shells before filling, so that the edges would crispen nicely as they baked, and my filling was jazzed up for our taste with some soy sauce, dijon mustard, garlic powder, and chives.
posted:
2/11/2010
I made these in mini muffin cups used the crispier rangoon method. I used lump crab meat and doubled everything else. It made 48 and I still had won ton wrappers left over. They were a big hit and so easy to make. Will definitely keep these in my recipe box.
posted:
2/10/2010
very easy, next time i will spread the mixture over more won tons, it was a lot of filling in each.
posted:
2/7/2010
Was very tasty!
posted:
1/29/2010
My family loves this recipe, we have been making it for years now. I use 8 oz of cream cheese to one can of crab though.
posted:
1/17/2010
These are awesome and so very, very, easy.
posted:
1/13/2010
Outstanding. This is always a hit and always impresses - I never tell how easy it is to make! This has become one of my party appetizer standards.
posted:
1/9/2010
Used regular cream cheese, baked the shells about 7 minutes and made the filling the day ahead and then put them together and finished baking day of event. These were a hit.
posted:
1/3/2010
I have made them 3 times and they are so easy and sooo good, however the 2nd time I used half as much filling and made 2 x as many. Liked them better with less filling.
posted:
1/1/2010
Love this recipe. I baked the won ton wrappers first, but the edges turned out too dark and crispy (ouch!) I added some garlic and a pinch of sugar and used my Magic Bullet to combine the ingredients. Sooo good! Now I just need to find a way to fix the won ton wrapper issue...
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