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| Baked Crab Rangoon from PHILADELPHIA® |
"What's vintage is new again, and so's this conventional appetizer. Crispy gained ton wrappers hold a creamy aggregate of crab meat for a better-for-you chew in order to never go out of favor."
Ingredients :
- 1 (6 ounce) can crabmeat, drained, flaked
- 4 oz PHILADELPHIA Neufchatel Cheese, softened
- 2 inexperienced onions, thinly sliced
- 1/four cup KRAFT Light Mayo Reduced Fat Mayonnaise
- 12 gained ton wrappers
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 40M |
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- Heat oven to 350 degrees F.
- Combine first four components.
- Place 1 won ton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with crab aggregate.
- Bake 18 to 20 min. Or till edges of cups are golden brown and filling is heated via.
Notes :
- We've taken a favorite appetizer and made it over via getting ready it with PHILADELPHIA Neufchatel Cheese and KRAFT Light Mayo Reduced Fat Mayonnaise rather than normal cream cheese and mayonnaise. And since those tasty appetizers are baked, they require less palms-on time so that you can spend extra time along with your visitors. This easy-to-make version also saves 80 energy and 6.5g of fat according to serving while in comparison to traditional fried Crab Rangoon.
- Look for received ton wrappers in the refrigerated produce section of your grocery shop.
- Bake won ton wrappers in muffin cups in 350 tiers F oven five to 7 min. Or till lightly browned. Fill with crabmeat aggregate and bake 6 to eight min. Or till filling is heated through.
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