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Baked Crab Rangoon

Submitted by: tractor57 on May 6, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Baked Crab Rangoon

By baking and not frying, the fat is lowered. Simple to assemble. Also tastes great if canned clams are used instead of the crab.

Attribution Link

Difficulty: Easy

Servings: 12

Prep Time: 15 minutes   Cook Time: 20 minutes  

Ingredients

6 oz. can crab meat, drained and flaked
1/4 cup thinly sliced green onions
1/4 cup light mayonnaise
4 oz. Neufchatel cheese, softened
12 won ton wrappers


Directions

Preheat oven to 350. Mix crab meat, 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 crab meat mixture. 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.


Categories: Appetizers & Snacks, Low-Fat, Special Diets

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  1. 5-6
    11:27
    am

    I have made this using imitation crab, flaked – and it was GOOD!! I think canned baby shrimp would be really good too 🙂

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