Hubby and I love to treat ourselves to some take-out Chinese about once a month. One of our favorite things to order is Crab Rangoons. Funny story about crab rangoons: when we were engaged, we both worked for the same company. One of our favorite places to eat was the local Chinese place that had a lunch buffet. We would eat lunch there at least once a week with our co-workers, one of whom was a good, old West Virgina gal. Instead of "rangoons," she would always call them "magoons." So her nickname became "Magoon."
Anyway, we love crab rangoons. But I don't like eating fried foods, and I have noticed that our local Chinese place isn't putting as much filling in the them. So I'll be making these when we want that special treat!
NOTES: This makes a lot of filling, so I would suggest that you can make 18 rangoons instead of just 12. And I'm going to add some garlic next time too! Overall, this tastes a lot like my favorite take-out place.
BAKED CRAB RANGOON
Prep Time: 20 min Total Time: 40 min
Makes: 12 servings, 1 won ton each
1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/4 cup thinly sliced green onions
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers
HEAT oven to 350°F. Mix crabmeat, Neufchatel cheese, onions and mayonnaise.
SPRAY 12 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 greenonions, if desired.
For a Crispier Rangoon:
Bake won ton wrappers in muffin cups at 350°F for 5 to 7 minutes or until lightly browned. Fill evenly with crabmeat mixture and bake 6 to 8 min. or until filling is heated through.