Baked Crab Rangoon

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.

• Ready In: 25 mins
• Serves: 5
• Yields: 15 shells

Ingredients

• 1 (6 ounce) can  crabmeat, drained, flaked
• 4  ounces  cream cheese with vegetables
• 1⁄4 cup green onion, thinly sliced
• 1⁄4 cup mayonnaise
• 1 (2 1/8ounce) box miniature phyllo cups (15 shells)

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.