Baked Crab Rangoon
These mini crab bites are perfect for any gathering, with a crispy wonton cup cradling a creamy and flavorful crab filling. The combination of savory crab meat, zesty lemon juice, and creamy Philadelphia Cream Cheese creates a mouthwatering appetizer that is sure to impress your guests. Whether served warm from the oven or slightly chilled, these delightful bites will disappear quickly!
— Constant Cookbook
Ingredients
- 1 package refrigerated wonton skins (24 skins)
- Cooking spray
- 8 ounces cooked crab meat, canned or fresh
- 1 teaspoon fresh lemon juice (about 1/2 lemon)
- salt and freshly ground black pepper
- 1/4 cup Philadelphia Cream Cheese 1/3 Less Fat, softened to room temperature
- 1 tablespoon reduced fat mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 stalk green onion, thinly sliced for garnish
- Optional: Mild Chili Threads for garnish
Instructions
- Preheat oven to 375F. Spray both sides of the wonton wrapper with cooking spray and place snugly into muffin pan. Bake for 7-8 minutes until the edges are beginning to get golden brown and crisp. If you are having trouble getting the edges to brown, use tongs to remove the wonton cups and place them directly on the oven rack to bake for 1-2 minutes. They should crisp up nicely.
- While the wonton skins are baking, in a large bowl, add the crab meat and mix gently with the lemon juice, salt and pepper. Delicately mix in the cream cheese, mayonnaise and Worcestershire sauce. Taste and add additional salt or Worcestershire sauce if needed.
- Spoon about 1 tablespoon of filling into each wonton cup. Return to the oven and bake for an additional 4 minutes (or you may serve as-is, just a little chilled). Garnish with green onion slivers or Mild Chili Threads.
Cook Time
10M
Prep Time
PT10M
Yield
8 (makes 24 Crab Rangoons)
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