At a recent family gathering I was tasked with bringing some appetizers. One of the tasty treats I decided to make was Baked Crab Rangoon. I love getting this yummy fried goodness when we order takeout, but it really isn't that figure friendly given that whole "fried" aspect. However, this version is a little kinder to your waistline since it is baked instead of fried and uses light cream cheese and mayo. These were a HUGE hit with everyone and so delish!
What you need:
I made a double batch so my pic shows 2 cans of crab. The recipe below is for a normal batch using 1 can. |
- 1 can (16 oz.) white crabmeat, drained
- 4 oz. (1/2 of standard 8 oz. package) light cream cheese, softened
- 1/4 cup thinly sliced green onions
- 1/4 cup light mayonaise
- 12 won ton wrappers
{Tip: Won ton wrappers can usually be found at the grocery store in the refridgerated produce section}.
What to do:
- Preheat oven to 350 degrees.
- Mix crabmeat, cream cheese, onions, mayo together in bowl.
- Spray 12 medium muffin cups with cooking spray.
- Gently place one won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.
- Fill wonton cups evenly with crabmeat mixture. (I used a small cookie scoop to do mine).
- Bake 18 to 20 minutes or until edges are golden brown and filling is heated through.
- Serve warm. Garnish with chopped green onions, if desired.
- ENJOY! :)
Next time I will:
- Not fill my cups quite so full - I felt there was a little too much filling in each one (and I'm a filling gal!)
- Add a garnish of chopped green onion to each one - these definitely needed some extra color
- Use a different brand of crab meat - this stuff was pretty wimpy with no substance
- Make extra because they were sooooooo good! :)
- Make extra because they were sooooooo good! :)
This project linked up here: