Baked Crab Rangoon

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!



(pardon the lousy cell phone pic - it's all I had that day!)



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! :)

This project linked up here:

It's A Keeper

Tidy Mom

Remodelaholic

Make Ahead Meals for Busy Moms