Krafts Baked Crab Rangoon

Submitted by Mande-kay

"I found this on the kraft website and have decided that I am going to make this for Christmas Eve."

 

• Ready In: 40mins
• Ingredients: 5
• Yields: 12 wanton
• Serves: 12

ingredients

• 1 (6 ounce) can white crab meat, drained, flaked
• 4 ounces neufchatel cheese
• 1⁄4 cup thinly sliced green onion
• 1⁄4 cup kraft mayo light mayonnaise
• 12 wonton wrappers

directions

1. PREHEAT oven to 350°F
2. Mix crab meat, Neufchatel cheese, onions and mayo.
3. SPRAY 12 medium muffin cups with cooking spray.
4. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.
5. Fill evenly with crab meat mixture.
6. BAKE 18 to 20 minute or until edges are golden brown and filling is heated through.
7. Serve warm.
8. Garnish with chopped green onions, if desired.

Reviews

[nemokitty]

I made these earlier this year and hubby and I both loved them!! It's delicious. I think I may have to make them this holiday weekend. Off to the store I go!!!! Thanks for posting this.

 

[BellaBean]

We made these for Christmas Eve and I found the recipe too "crabby" and did not care for the consistency of the filling. I love shellfish and crab rangoons but these just didn't do it for me. I like the idea of baking the filling in the shell, but next time I think that I will look for a more traditional filling without the mayo.

 

[GA pecan]

I saw this recipe in a Philly cream cheese cook book and bought the book. (They are worth it..And there were a few cheesecake recipes that looked good) I use regular cream cheese and mayo, and I use chives on top instead of the green onions.. They are so good. Next time I'm going to try mini shrimp instead of the crab.

 

[Heirloom]

I found this recipe and was ecstatic that I could have one of my favorite appetizers without deep frying everything, but it's just not quite the same. I know when cooking low-fat and baking things vs. frying you give up a little bit of the original taste, but the won-ton skins just got brittle and tasteless. The filling was great but the skins...too hard and flavorless for me. Thanks for posting this recipe from Kraft, but I think I'll have to stick with my deep fried rangoons and only eat one or two.

 

[MarlaM]

Yum! I made these for NY eve and they were really good. I doubled the recipe to fill 24 won tons, but ended up with about 32 - which is OK :-) I found that doubling the crab made these a little too "crabby" tasting for me, so next time, I'll double the rest of the ingredients and just use one can of crab meat. I served these with Recipe #9389 and it was a great match up. I'll definitely make these again! Thank you!