Crab Rangoon that you can make at home? And, it's baked, not fried? Yum! Michele McAdoo for the Kraft Kitchens shows you the easy way to make this popular appetizer in the comfort of your own kitchen. Just be ready for guests to drop by more often. This Baked Crab Rangoon recipe is definitely a crowd pleaser.
Canned white crabmeat
6 Ounce, drained, flaked (1 Can)
4 Ounce, softened (1/2 Of 8 Ounce Package, Philadelphia)
2 , thinly sliced
Light mayonnaise/Reduced fat mayonnaise
1⁄4 Cup (4 tbs) (Kraft)
1. Heat oven to 350°F.
2. Mix first 4 ingredients.
3. Place 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups.
4. Fill with crab mixture.
5. Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.
- Look for won ton wrappers in the refrigerated produce section of your grocery store.
- For a crispier Crab Rangoon bake won ton wrappers in muffin cups at 350°F for 5 to 7 min. or until lightly browned. Fill with crab meat mixture and bake 6 to 8 min. or until filling is heated through.