Baked Crab Rangoon

I made this easy, wonderful appetizer over New Years and welcomed 2011 with a birthday-don’t forget to check out my birthday giveaway. It was a recipe from Kraft and I altered it a little to make more than 12 appetizers. I made a total of 20 crab rangoons and 20 pizza rangoons, which I’ll share with you tomorrw.

I loved how easy and healthy this recipe was. A total of 5 ingredients created this pretty party recipe.

1 can white crabmeat, drained, flaked

8 oz.  light cream cheese, softened

4-6 green onions, thinly sliced

1/3 cup light mayo

20 won ton wrappers (save the other half for pizza rangoons)

Heat oven to 350. Mix first 4 ingredients. Place 1 won ton wrapper in each of the mini muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture. Bake about 15 minutes or until edges of cups are golden brown and filling is heated through.

One thought on “Baked Crab Rangoon

  1. Jennifer

    Neat couple of ideas with wontons. A student recently brought an appetizer of just wontons in mini muffin tins and sliced or shredded cheese in the cup, then baked to melt and crisp up. He used habanero cheese as part of the filling for real kick but any type would work. I made them at home and served with Taco Soup and they were a great addition. Could scoop up the soup or be eaten alone. Great for when you want cheese sticks but want to avoid the extra greese. Have you ever used wontons to make ravioli?

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