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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:
11/21/2009
This is just wonderful. I make it for all my holiday parties. I use phyllo shells instead of wontons and they work wonderfully.
posted:
11/21/2009
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!~
posted:
11/20/2009
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.
posted:
11/19/2009
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!
posted:
11/17/2009
My boyfriend and I loved these. As with any recipe I try for the first time, I edit it a bit to suite my taste. So I added some additional spice to this recipe...some sugar, garlic powder, salt, pepper, a dash of white wine vinegar. I also added a bit of worcheshire, but it overpowered the filling, so I will omit next time. I used an eggwash to seal my ends up and make a little purse and baked them on a cookie sheet. I'm not crazy about the won ton wrappers, they got crispy on the ends, but still chewy on the bottom. May try another method next time. Also of note, I filled the wrappers a little too full and the cream cheese filling bubbled out of the seams. So make sure to just use a small dollup of the filling. Overall, I think it was great, and I'm excited to try again!
posted:
11/16/2009
Love these - always a crowd pleaser! They've turned into a Christmas Eve tradition...I've made them the past 3 years for the group of families that gets together after Christmas Eve church services. I've even done them in mini muffin tins for a smaller bite.
posted:
11/16/2009
Very Yummy! I also made this where I fried them and LOVED it.
posted:
11/12/2009
We LOVE this recipe and make it a lot. I find it tastier with shrimp, not crab, and I garnish the top with a little shrimp.
posted:
11/12/2009
This recipe is very good, easy to make and the hit of the party. In response to the blandness of the filling, I added about a tablespoon or so of Old Bay seasoning to kick it up a notch. Gave it a more seafoody flavor, very good.
posted:
11/11/2009
Very bland...'Needs some "kick"...Super simple and would be a perfect appetizer if it had some zest to it...One lady said she used garlic, but I don't think that'd be enough to give it any "punch"...Would not recommend this recipe...Anybody out there have any other won ton wrapper recipes?
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