Krafts Baked Crab Rangoon
I found this on the kraft website and have decided that I am going to make this for Christmas Eve.
- Ready In:
- 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
- PREHEAT oven to 350°F
- Mix crab meat, Neufchatel cheese, onions and mayo.
- SPRAY 12 medium muffin cups with cooking spray.
- Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.
- Fill evenly with crab meat mixture.
- BAKE 18 to 20 minute or until edges are golden brown and filling is heated through.
- Serve warm.
- Garnish with chopped green onions, if desired.
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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.
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.
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.