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Baked Crab Rangoon

This player is created by Blackwell Team for testing.
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:
11/29/2006
Easy, Tasty, Attractive treat. Used toaster oven and cut baking time down a couple of minutes. Would defineately make again.
posted:
11/29/2006
I made this for Thanksgiving dinner as appetizers...everyone raved about them and asked me for the recipe...they couldn't believe how simple it was, and it looked great.
posted:
11/29/2006
I made this appetizer Thanksgiving day. They dissappeared quickly and I had made a double batch! They are sooo delicious I am making them for Christmas! They are everyone's favorite!
posted:
11/29/2006
My guest loved this recipe and wanted more. I will make this for Christmas too. This recipe is now part of my staple group of never fail recipes.
posted:
11/29/2006
Simple, attractive and scrumptuous - 'cause I added diced onion, red pepper, garlic powder and celery seasoning. It's a hit, and will be my dish for the yearly family gathering, at Christmas.
posted:
11/28/2006
This was a hit as an appetizer before our Thanksgiving dinner. I added about 2 tbls minced celery to the crab mixture before baking. I also used cupcake liners for easier transporting. If you use the liners, add at least 5 minutes to the baking time. This was a hit with everyone.
posted:
11/28/2006
I found the recipe as presented a bit bland. I "kicked it up a bit" by adding a couple of tsp. of soy sauce and a clove of garlic, minced. Much better and the crowd loved them!
posted:
11/28/2006
Everyone LOVED this dish. I couldn't find wonton wrappers, so I used empanada discs from the frozen section. They were perfect! My "cooking-impaired" friend was even able to make them with success....however she found wonton wrappers too crunchy and hard to eat. I would DEFINITLEY make these again.
posted:
11/28/2006
This was so easy. Everyone just raved about them. I will be making these again
posted:
11/28/2006
I generally love Crab Rangoon, but this was incredibly soggy on bottom. It's pretty hard to screw this up, it was well toasted along the edges but mushy on bottom. Yuck!
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