Ingredients
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1
-
4
-
1/4
-
1/4
-
12
-
-
-
-
-
-
-
-
-
-
Directions
Our Thanksgiving Treat Baked Crab Rangoon, I LOOOOVVVEEEE Crab Rangoons! I usually get them just a few times of year, since they are fried and I’m serious about my waistline 🙂 These are baked and much better for you; you can save at least 80 calories on each crab rangoon So enjoy and make them often!, These are SO wonderful! I found the easiest way for me was to use a cookie sheet, set out the wrapper, fill with a dollop of the cream cheese mixture, then fold up the four corners, (I didn’t seal with egg or water, I just let the corners sort of stick to the cream cheese mixture ) Loved, loved, loved–will make often! I think these actually taste better than the fried variety , I make Crab Rangoons all the time I usually deep fry, but this is healthier Some suggestions though You should egg wash the wantons on each side Also add worschester not to much just a dash or two Honestly, the mayo is not necessary just the cream cheese
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Steps
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1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Mix Crab Meat, Cream Cheese, Onions and Mayo. |
|
3
Done
|
Spray 12 Medium Muffin Cups With Cooking Spray. |
|
4
Done
|
Gently Place 1 Won Ton Wrapper in Each Cup, Allowing Edges of Wrappers to Extend Above Sides of Cups. |
|
5
Done
|
Fill Evenly With Crab Meat Mixture. |
|
6
Done
|
Sprinkle With Paprika. |
|
7
Done
|
Bake 18 to 20 Minute or Until Edges Are Golden Brown and Filling Is Heated Through. |
|
8
Done
|
Serve Warm. |
|
9
Done
|
Garnish With Chopped Green Onions, If Desired. |
