Baked Crab Rangoon

Servings: 12

Ingredients

6 oz can crabmeat, drained and flaked

4 oz Neufchatel or cream cheese, softened

1/4 cup thinly sliced green onions

1/4 cup light mayonnaise

12 won ton wrappers

Directions

Preheat oven to 350°. Mix crabmeat, cheese, onions and mayonnaise.
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 evenly with crabmeat mixture. Bake 18 to 20
minutes or until edges are golden brown and filling is heated through.
Serve warm. Garnish with chopped green onions.

Shells said:

Oh, that sounds wonderful

It is – like a cream cheese wonton with some of the guilt removed LOL.

Dede

GeorgiaZ said:

I love those things, didnt know they had guilt in them too.

LOL baked vs. fried

Dede

Pete said:

You mean when I eat a bazillion of them on the Chinese buffet that I should feel bad about it??  Oh, NO! 

These do sound pretty good, indeed!  Do you close the wonton ends up over the filling, or just leave the wonton open?  Any particular reason they couldn't just be made into little bundles and baked on a cookie sheet?

Now we need some duck sauce to go with them…

You leave the edges open and it forms a little cup. I use the round wrappers but the square look good too. Haven't tried baking as bundles – might work but I expect some ooze would happen. LMK if you try that.

I LOVE cheese wontons LOL.