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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:
12/31/2009
I made this recipe along with a few other appetizers for a pre-Christmas brunch. It was by far the crowd favorite. I'm making it again for tonight-New Years Eve.
posted:
12/31/2009
this was a hit at my party.It is extremely simple and has the wow factor
posted:
12/31/2009
This recipe was very easy and excellent. Everyone asked for the recipe. I made it three times during the holidays.
posted:
12/28/2009
Great recipe. Made mine in mini muffin pan. First time used won-tons. Next time used the bread slices flattened and cut in fourths(did not have won-tons) They were great too! Also, made Moose-Poop (breakfast sausage & velveeta) in bread shells. My family loved it!! Great appetizer!!
posted:
12/28/2009
goes well with a quick asian food night
posted:
12/26/2009
Excellent. I baked the wrappers first for 5 min. before filling w/mix. Then baked another 6 to 8 min.
posted:
12/25/2009
I did this for Christmas dinner and my family loved it! I used flaked, packaged crab instead of canned and added dill because it really makes the taste of the crab meat "pop".
posted:
12/24/2009
great recipe - I made it as for a Christmas party & it was a big hit! I doubled the recipe and it still wasn't enough for the demand. Instead of green onion I used 1/2 tsp of dried onion mix and 1/4 tsp of paprika and mixed in w/ the crabmeat mixture. They were fabulous!
posted:
12/24/2009
I LOVE THESES!! I've been making them for about 4 years now and every year they are gone fast! I use filo dough instead of won ton wrappers. They were sold out at the store and I ended up liking it better!!
posted:
12/23/2009
Very good recipe. Doesn't need garlic. Tastes restaurant quality. Top it off with sweet and sour sauce to finish. Looks great and festive. Only negative is that baked wontons were a little sharp making difficult to eat. I'm considering folding it over and baking vs. leaving open to address sharp edge issue.
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