Comida Kraft
Recipe Box

Baked Crab Rangoon

No referer *
Prep Time
20
min.
Total Time
40
min.
Servings

12 servings

Learn how to make these crispy Baked Crab Rangoons filled with creamy crabmeat! Watch the video to find out more about this Healthy Living appetizer recipe.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Mix first 4 ingredients until blended.
  • 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.

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 70 calories and 5.5g of fat, including 1.5g sat 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.

Special Extra

Garnish with additional sliced green onions just before serving.

Servings

  • 12 servings

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1/2 Fat

Nutrition Bonus

Since these flavorful appetizers are baked, not fried, they can be part of your healthful eating plan.

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 70
Total fat 3.5g
Saturated fat 1.5g
Cholesterol 20mg
Sodium 180mg
Carbohydrate 6g
Dietary fiber 0g
Sugars 1g
Protein 4g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Baked Crab Rangoon is rated 4.534883720930233 out of 5 by 43.
  • 2016-07-29T09:14CST
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  • cp_1, bvpage1
  • co_hasreviews, tv_8, tr_35
  • loc_en_US, sid_95157, PRD, sort_relevancy
  • clientName_khcrm
Rated 3 out of 5 by from The idea is good, and prep is easy, but they're missing something. The idea is good, and prep is easy, but they're missing something. It is important to let the wrappers come to room temperature, because they'll split when you try to fit them in the muffin cups if they're cool. It can be difficult to get them positioned so that they're open enough to allow you to place the filling inside after they're baked...and by the way, the edges get hard when baked. I wonder if brushing the edges with a bit of margarine would keep them from developing sharp edges. The filling is okay, but nothing to rave about, and seems like it could use some cream cheese for creaminess and seasoning for more flavor. AS I said, it's a good idea, but needs to be tweaked.
Date published: 2012-01-17
Rated 4 out of 5 by from This was a quick, simple but elegant appetizer to make. This was a quick, simple but elegant appetizer to make. It was a huge hit with my family. I didn't have any green onions on hand, so I added some diced onion to the mixture. I prebaked the wontons for them to be crispier. next itme, I think I will add some fresh minced garlic to the mixture, ( I LOVE garlic), and a sprinkling of Old Bay seasoning, to add more flavor to these delicious creations of yummy goodness!!!!
Date published: 2012-12-20
Rated 5 out of 5 by from I absolutely LOVE this recipe! I absolutely LOVE this recipe! I've made it for get-togethers, as well as for my family. It's YUMMY! I use cupcake papers in the muffin pans. That way, the wonton wrappers do not stick to the pan, any leakage that occurs ends up on the papers instead of all over the pan, AND being in their own little wrappers makes them easier to handle!
Date published: 2012-01-06
Rated 4 out of 5 by from B L A N D as written. B L A N D as written. definitely add 2-3 tsp Old Bay to spice it up. and DEFINITELY get wrappers to room temp first and cook them without filling for 8-9 minutes first or the bottom will NOT get done. paper muffin cups = no cleanup! Definitely will make again with these changes. Very easy and very impressive for guests!
Date published: 2012-03-18
Rated 5 out of 5 by from We started making this for family gatherings a couple years ago and we love it! We started making this for family gatherings a couple years ago and we love it! I double the recipe and it makes two mini muffin pans worth. Very easy, very good. I like to add garlic powder and a little Worcestershire sauce to it to amp up the flavor a little bit, but delicious all the same!! :)
Date published: 2011-11-25
Rated 4 out of 5 by from Very good. Very good. I didnt have a cupcake tin so i just made them look more like triangles. Just make sure you dont stuff them to much. I also added some salt, garlic powder and a little pepper to the mix just to add some flavor. I found myself eating the stuffing as I was making them.
Date published: 2012-08-12
Rated 5 out of 5 by from I have made this many times. I have made this many times. I double the cheese and use sour cream instead of mao. I add some fresh lemon juice, half a lemon. Most of the time I like the crispy edges, if I don't want them I cut the edges off before baking. Shrimp works well too.
Date published: 2012-09-07
Rated 5 out of 5 by from I made this once so far but the compliments I received would definitely make me repeat it. I made this once so far but the compliments I received would definitely make me repeat it. I was not able to find the won ton wraps in my grocery store, so I substituted for mini-frozen pastry shells and it works & looks the same. Everyone loved :-)
Date published: 2012-08-08
  • 2016-07-29T09:14CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_8, tr_35
  • loc_en_US, sid_95157, PRD, sort_relevancy
  • clientName_khcrm

K:52207v0:95157

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