Baked Crab Rangoon

I love the recipe and have served it several times. I use my mini cupcake pan instead to make them a real appetizer size plus you can make twice as many for a crowd. :) Carol

I don't eat crab myself, but my friends & family do. I've made this for several parties & holidays. Everyone loves them! They're super easy to make, which is good, because once the first batch is gone, be prepared to make a second batch.

Made them for Thanksgiving, but made the "full fat" version. Could not find the won ton wrappers so made cups out of white bread (my Oma used to do this!). Cut the crusts off, flatten with a rolling pin, cut in quarters. Proceed with recipe as written.

I made these for Thanksgiving as an appetizer and they disappeared. I didn't have the green onion, but definitely plan on making them again and having all of the ingredients. I added about a tablespoon of hot sauce to the mixture to give it a little kick and it was a great hit! I plan on spicing it up again next time.

i love making these. however, i usually add a little salt, freshly grated garlic and some pepper to supplement the taste. it's a great appetizer!!

Love this recipe. I added some salt, minced garlic, black pepper. I made it in the regular sized muffin pan. I think I'll try it in the mini sized muffin pan next time as someone suggested.

This is just wonderful. I make it for all my holiday parties. I use phyllo shells instead of wontons and they work wonderfully.

After reading all the reviews, I decided to just go ahead and make a big batch! I made this with a whole package of imitation crab (16 oz.), a whole block of the cheese, a dash of salt, a dash of garlic powder,and dash of sugar, plus the original recipe stuff. I also used my food processor because of the chunky crabmeat. I baked the wontons first, 6 minutes, then filled them and baked for another 7 minutes. Turned out crispy and great! Everyone was surprised that I made them, they're THAT GOOD! I'm going to try them with minced shrimp next time!~

It really was easy, cute, & tasty. I added some of the liquid from the canned crabmeat, & a little sprinkle of Old Bay seasoning. The green onions gave a great visual, & needless to say, there were none left. I made them for a Board meeting.

For those who commented about the blandness
of the filling: Crab Rangoon as served at
every restaurant I've tried (dozens, LOL)
has been bland. These taste just like the
best of them, and are healthier, too. I do
like the tip of baking wrappers first and
then adding the filling. It made them nice
and crispy like I prefer them. I also like
the tips to use phyllo shells, to use mini
muffin pans, and to substitute shrimp, will
try those variations. Thanks for a great
recipe!