Baked Crab Rangoon
"I got this recipe from KraftFoods.com but I made 2 small (but fabulous) changes.
We had this with Recipe #55709."
photo by Shelby Jo
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
15 shells
- Serves:
- 5
ingredients
- 170.09 g can crabmeat, drained, flaked
- 113.39 g cream cheese with vegetables
- 59.14 ml green onion, thinly sliced
- 59.14 ml mayonnaise
- 60.24 g box miniature phyllo cups (15 shells)
directions
- PREHEAT oven to 350°F.
- Mix crabmeat, veggie cheese, onions and mayo.
- Put phyllo shells on cookie sheet.
- Fill evenly with crabmeat mixture.
- BAKE 18 to 20 minutes or until filling is heated through.
- Serve warm. Garnish with chopped green onions, if desired.
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Reviews
-
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.
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
