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Baked Crab Rangoon

Posted by on Jun. 4, 2011 at 7:18 PM
  • 1 Replies

Baked Crab Rangoon

Baked Crab Rangoon recipe

What You Need

1 can (6 oz.) white crabmeat, drained, flaked
4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
green onions, thinly sliced
1/4 cup  KRAFT Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers

Make It

HEAT oven to 350°F.

MIX first 4 ingredients.

PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. 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 baked version also saves 80 calories and 6 g of fat per serving 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 at 350°F for 5 to 7 min. or until lightly browned. Fill with crabmeat mixture and bake 6 to 8 min. or until filling is heated through.
by on Jun. 4, 2011 at 7:18 PM
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Replies (1-1):
periwinkle163
by on Jun. 4, 2011 at 8:02 PM

 I love those little suckers I will be trying this version.

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