Baked Crab Rangoon Recipe

Baked Crab Rangoon Recipe Rating 5

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

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Baked Crab Rangoon Recipe
  • Prep/Total Time: 30 min.
  • Yield: 12 Servings
20 10 30

Ingredients

  • 12 wonton wrappers
  • 4 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1/4 cup thinly sliced green onions

Directions

  • Press wonton wrappers into greased miniature muffin cups. Bake at 350° for 6-7 minutes or until lightly browned.
  • Meanwhile, in a small bowl, beat cream cheese and mayonnaise until smooth. Stir in crab and onions; spoon into wonton cups. Bake for 10-12 minutes or until heated through. Serve warm. Yield: 1 dozen.

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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Reviews for Baked Crab Rangoon (3)

Baked Crab Rangoon

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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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