Both my boyfriend and I loved these. I used imitation crab meat for a cheaper rendition. I did the crispier version, and I agree with David78 that making them look like the little sacks at restaurants is not possible, but they looked pretty open, too!
baked crab rangoons
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- 1 can(s) 6 oz white crab meat drained, flaked
- 4 ounce(s) 1/2 of 8oz package philadelphia neufchatel cheese softened
- 2 green onions thinly sliced
- 1/4 cup(s) light mayo
- 12 wonton wrappers
- HEAT oven to 350°F.
- MIX first 4 ingredients.
- PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.
- BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.
- FOR A CRISPIER RANGOONBake won ton wrappers in muffin cups at 350°F for 5 to 7 min. or until lightly browned. Fill with crabmeat mixture and bake 6 to 8 min. or until filling is heated through.
This recipe is a personal recipe added by avmulder and has not been tested or endorsed by MyRecipes.
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baked crab rangoons Recipe at a Glance
- COURSE: Appetizers