Printable Recipe Here
Ingredients
1 can (6 oz.) WHITE CRABMEAT, drained, flaked
4 oz. NEUFCHATEL CHEESE*, softened
1/4 cup GREEN ONIONS, thinly sliced
1/4 cup reduced fat MAYONNAISE
12-24 WONTON WRAPPERS*
Directions
Preheat oven to 350 degrees. Mix the first four ingredients. Place one wonton wrapper in each of 12 muffin cups sprayed with cooking spray. Bake the wrappers for 5-7 minutes or until lightly browned. Remove from oven and fill each cup with crab mixture.
You now have two options. The original recipe tells you to then fill each shell with crab mixture and bake for an additional 6-8 minutes or until filling is heated through. I made them like that the first time and while I thought they were wonderful, I also wondered what it would be like with more of the crunchy stuff (which I love!). I experimented and also tried placing another wonton wrapper on top of the crab mixture, enclosing completely. Then cook it for the remaining 6-8 minutes, or until golden brown.
They are both very good and it really comes down to personal preference. But I will tell you that in our house, with both on the table, the second version that is completely enclosed was voted the favorite!
*Neufchatel Cheese is a reduced fat version of cream cheese, so look for it next to the cream cheese at your grocery store.
*Won ton wrappers can usually be found in the refrigerated case of the produce section.
This post is linked to LifeasMOM’s Ultimate Recipe Swap
Oh. Man. Crab Rangoon is my FAVORITE!!!!
Thanks for adding this recipe to my Super Bowl Linky! I LOVE Crab Rangoons! I haven’t had them in a long time. Yum!
Wow, these look good! On occassion I treat myself to these at my favorite Chinese restaurant. I’ve never thought to make them myself. And I like the lower fat version and the baking, not frying. Thanks so much for sharing this recipe! Can’t wait to check out some of your other posts.
Stopping by from the Super Bowl linky party.
Jenn
Oooh, I love crab rangoons!! I haven’t tried to make them though. Love that these are baked!
This sounds so good! I want to try this weekend. Can you explain how you added the second wonton, please? (Found you via Tasty Kitchen)
Thank you so much!
To add the second wonton, fill the shell with the crab mixture and lay the second wonton on top and press down gently around the edge to cover the crab mixture completely. The excess wonton shell will stand up next to the bottom layer. The one on the right in the picture shows using the second wonton. Then finish baking as directed.