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
- 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
- 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.
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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