Baked Crab Rangoon

(971)

rate it now!

you may also enjoy

Chicken & Cheese Empanadas

Make-Ahead Spinach Phyllo Roll-Ups

Cheese 'n Ham Spirals

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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

a cook

posted:11/17/2006

super easy, can't wait to make it for a party

aarnold88

posted:11/16/2006

This recipe was very good and using the muffin tins made assembly a breeze. Next time I would leave out the mayo and increase the cream cheese (they kind of have a hot mayo taste to them). I also closed them up a bit after filling and served them with sweet and sour sauce. A bit hit.

Patty Cake36

posted:11/15/2006

I tried this and it is great with Old Bay Seasoning and this is really good and light. Someone else made this for me.

debbiesuelutz

posted:11/15/2006

I had rave reviews on this recipe! They were easy to make and made a nice presentation. I sprinkled some old bay seasoning on the top before baking. Very Tasty!!!

aziggs

posted:11/15/2006

And using phyllo dough cups (bake at 350 for 8 mins). They are better baked than the wontons. It's also very hard to find wonton wrappers!

hepper77

posted:11/13/2006

My husband and little girl love crab rangoons, but I am on a diet so I made these. They were a huge hit and my husband is already making plans to make them again.

christos4

posted:11/13/2006

This was a SUPER hit with family and friends at a Saturday night dinner.

Estell

posted:11/12/2006

WHEN I WENT TO A CHINESSE BUFFET I ALWAYS LOOK FOR THIS FOOD, NOW, I CAN DO IT WHENEVER I WANT!

Regina915

posted:11/11/2006

The filling was extremly sour and it was done cooking in under 10 minutes. It is a Mistake to call them a Crab Rangoon, it tastes nothing like one! The name is so misleading. I found that this filling tastes SO much better with a Ritz. Better cracker food.

jimmyD42

posted:11/11/2006

Very good,I only substituted the real crab with imitation crab. Iput it in a food processor and ground it fine. Then i folded the corners together to enclose it,so you get the nice pocket of warm cream cheese. Jim