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Although these Asian-inspired appetizers feel fancy, they're actually easy to prepare. Baking the rangoon instead of deep frying them not only saves time but reduces the mess.—Sue Bennett, Shelburn, Indiana
This recipe is:
Quick
Nutritional Facts 1 appetizer equals 104 calories, 7 g fat (3 g saturated fat), 25 mg cholesterol, 146 mg sodium, 5 g carbohydrate, trace fiber, 4 g protein.
Originally published as Baked Crab Rangoon in Taste of Home Christmas Annual Annual 2009, p82
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on May. 14, 2013 by jczuprynski
I thought these were extremely blah! Noone would eat them. I love to cook and love lots of flavor and these had none. Wondering if imitation crab would have more flavor than the premium lump crab I used - and the wontons did not taste good - maybe I needed to spray more.
Reviewed on May. 11, 2013 by Nonielle
I loved these!!! I made them with lower fat cream cheese and light mayo and sprayed them with olive oil spray. They came out so good that I am glad I only made two and will make them when I am craving take out. I don't have to be feel deprived anymore.
Reviewed on Jan. 26, 2013 by brittnipapke
Not a fan of baking these. Too crunchy for my liking. Not bad but not great either.
Reviewed on Dec. 21, 2012 by angiejackson
This was a great holiday appetizer. Couldnt find wonton wrappers so improvised w pillsbury crescent roll dough. I used small amounts in an extra small muffin pan and it worked perfectly! They were such a hit Im making again for xmas eve!
Reviewed on Dec. 20, 2012 by lmhervey
I made 4 batches of these and they were gone!!! everyone loved these!!!!
Reviewed on Oct. 19, 2012 by PetraMary
I have made this several times already and my hubby and I both enjoy it. I only have a regular size muffin pan so mine are bigger than they should be. I also use imitation crab as well as imitation lobster to make a double batch. The filling is even good with out the wonton wappers on crackers or in other uses.
Reviewed on Apr. 01, 2012 by puppypal81
I also used imitation crab meat. Since I don't have a mini-muffin tin I just put tem on a cookie sheet lined with parchment paper & then sprayed them with canola oil. They turned out really good & were easy to make.
Reviewed on Feb. 25, 2012 by ahalbersma
I used neufchatel cheese and lower fat mayo, plus chopped up imitation chunk style crab meat as replacements. They were very good, and a little healthier than the ones from the restaurant
Reviewed on Jan. 18, 2011 by jmkasprak
We all loved these appetizers. I put a splash of buttermilk in the mix instead of the mayo to try to reduce the calories.
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