Baked Crab Rangoon
Since these tasty appetizers are baked, they require less hands on time so that you can spend more time with your guests. This baked version saves 80 calories and 6.5 g of fat per serving compared to traditional fried Crab Rangoon. To make Mini Crab Rangoons 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.
| 1 can (6 oz.) white crabmeat, drained, flaked |
| 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened |
| 1/4 cup thinly sliced green onions |
| 1/4 cup KRAFT Mayo Light Mayonnaise |
| 12 won ton wrappers |
|
|
| PREHEAT oven to 350°F. Mix crabmeat, Neufchatel 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 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired. |
1 Comments
Leave a comment
Add Philly
delectable!