Krafts Baked Crab Rangoon

Krafts Baked Crab Rangoon created by puppitypup

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

Ready In:
40mins
Serves:
Yields:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

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

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. puppitypup
    Krafts Baked Crab Rangoon Created by puppitypup
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