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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What You Need

can (6 oz.) crabmeat, drained, flaked

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

green onions, thinly sliced

1/4

cup KRAFT Light Mayo Reduced Fat Mayonnaise

won ton wrappers

Make It

HEAT oven to 350°F.

COMBINE first 4 ingredients.

PLACE 1 won ton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with crab mixture.

BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

Kraft Kitchens Tips

Makeover - How We Did It

We've taken a favorite appetizer and made it over by preparing it with PHILADELPHIA Neufchatel Cheese and KRAFT Light Mayo Reduced Fat Mayonnaise instead of regular cream cheese and mayonnaise. And since these tasty appetizers are baked, they require less hands-on time so you can spend more time with your guests. This easy-to-make version also saves 80 calories and 6.5g of fat per serving when compared to traditional fried Crab Rangoon.

Food Facts

Look for won ton wrappers in the refrigerated produce section of your grocery store.

For a Crispier Rangoon

Bake won ton wrappers in muffin cups in 350°F oven 5 to 7 min. or until lightly browned. Fill with crabmeat mixture and bake 6 to 8 min. or until filling is heated through.

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janl83

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!!

a cook

posted:12/28/2009

goes well with a quick asian food night

a cook

posted:12/26/2009

Excellent. I baked the wrappers first for 5 min. before filling w/mix. Then baked another 6 to 8 min.

scroom531

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".

lea6879

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!

thenewlindens55

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!!

a cook

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.

mmnana23

posted:12/22/2009

I thankfully read some of the other comments before making these. It needs some tweaking to me, but basically very good. I used exactly recipe called for ingredients, but did add some garlic as suggested in the reviews. I also did bake the wontons some first which was a great idea. They just need "something" but I couldn't put my finger on what. My friend loved them and asked for the recipe.

a cook

posted:12/19/2009

Very disappointed in this recipe after reading all the good reviews. Made them for a Family Holiday get together and they were a flop. I used fresh crabmeat, and followed the recipe exact but added garlic,salt,pepper,and some Old Bay Seasoning and guest said they were too fishy tasting. I will not make again.

a cook

posted:12/16/2009

A good base recipe. The filling definitely needed some additions. I'll try it again with a few variations to make it better.