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

Rated 5 out of 5 by from just like at the restaurants, NAILED IT! just like at the restaurants, NAILED IT! I did fold the wonton over, and sealed edges with damp fingers. I baked half of these, and pan-fried the other half of the rangoons, in shallow dab of oil. BOTH WERE DELISH, hard to say which was better. KIDS ARE GREAT HELPERS, and these DO take time, if you fold them over like i did. Keep those wontons wrapped up snugly, and only take out about 5 or 6 to work with, otherwise, the wontons WILL dry out, and crack a bit while you fold them. THESE FREEZE NICELY, TOO, so you CAN make them ahead, cook them, freeze them, and then thaw/reheat in warm oven til warmed up enough to serve. AWESOME!!!!!!!!!!! I'D GIVE IT 6 STARS IF I COULD.
Date published: 2011-07-29
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 I made the mini crab rangoons and served them to guests who just loved them. I made the mini crab rangoons and served them to guests who just loved them. For the small numbers as far as calories and fat are concerned, this was an excellent appetizer. The won tons browned just as in the picture and the taste was great. Before removing them from the mini muffin tin after taking them from the oven, I let them sit there maybe 30 seconds or so. They seemed easier to move when the filling was cooled just slightly. They aren't your usual "fried in fat" crab rangoons that we are accustomed to from the Chinese Restaurants, but I believe they weren't meant to be. Great recipe.
Date published: 2007-04-01
Rated 4 out of 5 by from After reading some of the reviews, I decided to tweak the recipe a bit before trying it. After reading some of the reviews, I decided to tweak the recipe a bit before trying it. Here's what I did and recommend: use a little less(about 1/4 less) mayo and green onion than recipe says. Finely chop 1 1/2 tablespoons worth of Red Bell Pepper and a 1 tsp. of Shallots(or white onion) and mix it in well. Add a dash of salt and pepper. I made these for a couple of friends and we devoured the Rangoons instantly. They were delicious! I was thinking that a dash of cayenne would be an excellent addition as well if you like a bit of heat. Also-The mini muffin tin is much better than the large one.
Date published: 2008-12-11
Rated 5 out of 5 by from Another tasty version is to put your won-ton wrappers in the mini muffin pan and lightly press the... Another tasty version is to put your won-ton wrappers in the mini muffin pan and lightly press the wrappers down to form and bake empty, until golden brown. Let cool for a few minutes in the muffin pan, then carefully remove each won-ton and finish cooling on a cooling rack. Make your favorite cold crab, chicken or tuna salad and when the won-tons are cool, and just before serving, add just enough of your salad to fill. Don't fill until just before serving or your won-ton will get very soggy. It's also better to use a cream cheese base for your salad rather than mayo so it's not as runny.
Date published: 2006-12-08
Rated 4 out of 5 by from I thought this recipe was quick and easy to make and the filling was wonderful. I thought this recipe was quick and easy to make and the filling was wonderful. Rather than Crab, I tried it with lobster meat and it was delicious. However, although the rangoons looked exactly like the picture, sliightly brown on the tips, it gave it a crunchy, almost too crunchy texture. Is there a way of preventing this? <<< Response from Kraft Kitchens Expert, Wendy ~ The Baked Crab Rangoons are meant to be crunchy, as if they were fried. To reduce the amount of surface browning, bake them on the lowest rack in your oven. Begin checking for browning at 16 minutes. >>>
Date published: 2006-12-03
Rated 5 out of 5 by from After reading all the reviews, I decided to just go ahead and make a big batch! 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!~
Date published: 2009-11-21
Rated 4 out of 5 by from I actually found the regular muffin tray too large and instead, used a mini muffin tray, with... I actually found the regular muffin tray too large and instead, used a mini muffin tray, with smaller, 3" won ton wrappers. Then I gently pinched the tips together before baking. The presentation was very impressive and looked like it took more effort than it really did. This is impressive for parties. The same recipe produced about 24 mini appetizers. I set them on a green glass tray and sprinkled thin-sliced green onions for added effect. Another option is to pop them into mini paper muffin liners after baking, for easy finger food.
Date published: 2007-04-05
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