Our Thanksgiving Treat Baked Crab Rangoon

AngelaSept's Note:

I LOOOOVVVEEEE Crab Rangoons! I usually get them just a few times of year, since they are fried and I'm serious about my waistline :) These are baked and much better for you; you can "save" at least 80 calories on each crab rangoon. So enjoy and make them often!

• Total Time: 33 mins
• Prep Time: 15 mins
• Cook Time: 18 mins

Ingredients:

Servings: 12

• 1 (6 ounce) can crabmeat, drained, flaked (may substitute for artificial crab meat)
• 4 ounces cream cheese
• 1/4 cup green onion
• 1/4 cup mayonnaise
• 12 wonton wrappers
• paprika (optional)

Directions:

1. PREHEAT oven to 350°F.
2. Mix crab meat, cream 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. Sprinkle with paprika.
7. BAKE 18 to 20 minute or until edges are golden brown and filling is heated through.
8. Serve warm.
9. Garnish with chopped green onions, if desired.

Reviews

[Chef #1414869]

I make Crab Rangoons all the time . I usually deep fry, but this is healthier. Some suggestions though. You should egg wash the wantons on each side. Also add worschester ...not to much just a dash or two. Honestly, the mayo is not necessary just the cream cheese.

[Chef #356764]

These are SO wonderful! I found the easiest way for me was to use a cookie sheet, set out the wrapper, fill with a dollop of the cream cheese mixture, then fold up the four corners, (I didn't seal with egg or water, I just let the corners sort of stick to the cream cheese mixture.) Loved, loved, loved--will make often! I think these actually taste better than the fried variety.

[Michelle MJ]

Yum! My only complaint is that they tasted so good that I didn't bother limiting myself to one or two. The second time I tried this recipe, I put less filling inside and closed the corners just like the way traditional ragoons are made. I liked it a little better with the corners closed because it made dipping much easier. Thanks for sharing!