Tuesday, September 18, 2007

Baked Crab Rangoon

I like crab rangoon from Chinese restaurants. And I'm trying to like crab in general. Plus this is a wicked quick recipe, and I needed a quick recipe since I have class on Tuesday evenings. It took about 5 minutes to prepare and pop in the oven, and another 15 to bake. It didn't need the whole 18-20. We also made some frozen fried rice from Trader Joe's to go with it.

Unfortunately, it was too "crabby" for me. Not a make-again for us. Other people who enjoy crab more than I do might like it as a fun appetizer for a party or something. They're visually appealing (like little tarts) and quick to make. I just don't like crab.

Baked Crab Rangoon
From Kraft Foods

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.

Yield: 1 dozen

No comments: