Baked Crab Rangoon
Good News: Fall puts me in the mood to cook all sorts of wonderful things.
Bad News: Fall puts me in the mood to cook all sorts of wonderful things.
Last night's culinary creation: Baked Crab Rangoon
Michelle Rating 3 out of 5 stars.
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.
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3 comments:
Don't even worry about it, this recipe is pretty much healthy! Sounds delicious and I don't even like crab meat. Yum and oh, so pretty.
Funny--I was just thinking about you. Honestly, I didn't LOVE this recipe, but it has potential. The little wonton cups are darling and I thought a little cold chicken salad would be great nestled inside and garnished with toasted slivered almonds.
Any chance you could come over tomorrow and make some with me?
Missing you!
I'll be there. We are the same person, I was thinking chicken instead of the crab. Let's do it. Actually. I am trying to sort out my life and there is a 50/50 chance I'll be there for a brief visit for Thanksgiving. P.S. update- you know who broke up with you know what teenager before he left town. Scoops!
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