Baked Crab Rangoon

Total Time
25mins
Prep 5 mins
Cook 20 mins

I got this recipe from KraftFoods.com but I made 2 small (but fabulous) changes. We had this with Madame Wong's Hot and Sour Soup.

Ingredients Nutrition

Directions

  1. PREHEAT oven to 350°F.
  2. Mix crabmeat, veggie cheese, onions and mayo.
  3. Put phyllo shells on cookie sheet.
  4. Fill evenly with crabmeat mixture.
  5. BAKE 18 to 20 minutes or until filling is heated through.
  6. Serve warm. Garnish with chopped green onions, if desired.
Most Helpful

4 5

These were pretty good. I do still prefer a traditional crab rangoon from a good chinese restaraunt, but these will definitely do in a pinch. I didn't use the green onion because I didn't know mine had gone bad but it would have been a nice addition. These were so easy to make. Thanks for posting! Made for Photo Tag.

Thank you for the new ideas (Cream cheese with veggies and phyllo cups) I make these all the time and I have thought about trying them in phyllo cups just wasn't sure how they'd turn out. I'm going to try making them with miniature shrimp instead of crab next time.