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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ATexas01

posted:3/16/2010

YUM! YUM! YUM!!!

a cook

posted:3/7/2010

This did not turn out very well for me. The filling tasted good but the Shells tasted like cardboard. I used small round wan ton shells and baked them in mini muffin pans. I sprayed them with oil, as suggested, to make them crisper. The shells were not crisp. This recipe did not work for me.

lromero1165

posted:2/22/2010

i made this for a birthday party and it was easy, fast and there were no left overs.

raerandy

posted:2/20/2010

These were AWESOME! Taste just like the chinese restrauant, my kids gobbled them up quickly. Be prepared to make a double batch of these.

rosiecheex

posted:2/15/2010

I really liked these and my husband was pleasantly surprised at how good these were. We usually buy these at the supermarket from the frozen section and these were so much better. I would make these from now on and they are very easy to make.

sherikcmo

posted:2/14/2010

This is a great basic idea, but knowing our family, I adjusted, and it was fantastic. I sprayed the empty shells before filling, so that the edges would crispen nicely as they baked, and my filling was jazzed up for our taste with some soy sauce, dijon mustard, garlic powder, and chives.

trvoris

posted:2/11/2010

I made these in mini muffin cups used the crispier rangoon method. I used lump crab meat and doubled everything else. It made 48 and I still had won ton wrappers left over. They were a big hit and so easy to make. Will definitely keep these in my recipe box.

jpaul06

posted:2/10/2010

very easy, next time i will spread the mixture over more won tons, it was a lot of filling in each.

debthebee

posted:2/7/2010

Was very tasty!

jengib89

posted:1/29/2010

My family loves this recipe, we have been making it for years now. I use 8 oz of cream cheese to one can of crab though.