Baked Crab Rangoon

[pondlady]

Oven: 350
18—20 Minutes

1 can crabmeat, drained, flaked
4 oz pkg cream cheese, softened
1/4 c thinly sliced green onions
1/4 c light mayonnaise
12 won ton wrappers

Preheat oven. Mix crabmeat, cream cheese, onions and mayo. Spray 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture. Bake until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired. Note: For Mini Crab Rangoon use 24 won ton wrappers. Gently place 1 won ton wrapper in each of 24 miniature muffin cups sprayed with cooking spray. Fill evenly with crabmeat mixture and bake as directed. Makes 12 servings, two appetizers each.

[DeBora4BobbyL]

I hope I remember all these terrific recipes this summer during my break!

[dallasalice1]

What.........dont ya have a notebook that ya write all these recipes down in Debora.!

Thanksfor sharing Pondlady. I love crab rangoon & theses will be slightly healthier since they are baked.

[DeBora4BobbyL]

Unfortunately, I barely have time to check posts, especially this close to exams and graduation. But, I will have fun trying to catch up!

[katharina]

1 can crabmeat, drained, flaked
4 oz pkg cream cheese, softened
1/4 c thinly sliced green onions
1/4 c light mayonnaise
12 won ton wrappers


These sound wonderfully tasty! I like picking them up at the local Chinese buffet. Sometimes the edges are pulled together and deep fried and other times they fold them over. I'd like making my own like this and it's really a plus that they're not deep fried.