Since these tasty appetizers are baked, they require less
hands on time so that you can spend more time with your guests. This
baked version saves 80 calories and 6.5 g of fat per serving compared
to traditional fried Crab Rangoon. To make Mini Crab Rangoons use
24 won ton wrappers. Gently place 1 won ton wrapper in each of 24
miniature muffin cups sprayed with cooking spray. Fill evenly with
crabmeat mixture and bake as directed.
| 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. |
by Janey, on February 5 2008 @ 8:30 am
delectable!