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Baked Crab Rangoon from PHILADELPHIA®

Baked Crab Rangoon from PHILADELPHIA®

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PHILADELPHIA Cream Cheese

What's old is new again, and so's this classic appetizer. Crispy won ton wrappers hold a creamy mixture of crab meat for a better-for-you bite that will never go out of style.

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Original recipe yields 12 servings

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Directions

  1. Heat oven to 350 degrees F.
  2. Combine first 4 ingredients.
  3. Place 1 won ton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with crab mixture.
  4. Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.
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Reviews

Jessica
3
12/18/2013

It's a great idea to bake them! Although i made them with cream cheese, green onion and artificial crab meat they still turned out as great little appetizers!

Rae07
1
12/22/2013

If you kick this up with some Parmesan and mozzarella cheeses and add Old Bay seasoning to the mixture or on top and add some canned baby shrimp, a squeeze of lemon, dash of worcestershire, hot sauce to taste and you have yourself a HUGE HIT~! People rave for it! You can use your favorite dip recipe of whatever kind in these cups and it all tastes great!

Pam
0
8/17/2014

These were awesome! I love the idea of skipping the deep frying, that just makes my house stink, and not to mention the fewer calories. I used a mini muffin pan and pre-baked the wontons so they would be crispier. I didn't add the mayo because I love cream cheese and I added a dash of worchestershire, old bay and garlic. Will be making these again!!