Recipe by Philadelphia Cream Cheese
"Impress your guests with this easy-to-make crab rangoon that tastes like the classic recipe but uses sensible ingredients."
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1 (170 gram) can
PHILADELPHIA Light Brick Cream Cheese Spread, softened
green onions, thinly sliced
MIRACLE WHIP Calorie-Wise Dressing
Very Good & Easy. You can make the filling ahead of time. I have made this recipe several times and it is always a big hit.
Easy to make and pretty to look at, but that's the best this has going for it. Being easy to make is not enough to call something great. What did this really need? The fat, flavor and crispiness of deep frying! Edible but not a suitable "rangoon" surrogate.
I have made these countless times. I have found that if you double the filling and spray the wontons with cooking spray BEFORE you fill and bake them, they are SOOOO GOOD! I also bake them at 375 degrees for a little less time. I have used yogurt in place of the mayo.
I found this recipe a while back and people always ask me to bring it. I've never had trouble with my wontons being too hard when I baked them like another memeber had posted. I have also made these ahead of time and reheated them in the oven and they taste just as good as if they were fresh. One thing I do do differently is I use 1 can of crab meat when I double this and I also use Mayo not miracle whip.. Very Very good recipe for get togethers oh and I make sweet and sour sauce 1 to go with them
I have made this many times and always get request for the recipe. I make mine into pockets by folding over into envelopes. These reheat well. I have never had them get hard. You can drop them into frying oil to reheat but this adds to calorie count!
I served this at a party and the platter was quickly emptied. I made as directed except I followed another reviewer's advice and baked the empty wontons wrapper in the mini muffin pans for about 8 minutes. Bake again after you fill them. I only used a spoonful for each shell and there was enough filling for 24 shells. Don't forget to make a sweet N sour dip to go with it.
These were good, but I will use less Miricle Whip next time. That flavor was a little too much for me.
This also has much more crab than a typical Chinese restaurant crab rangoon. So if you want more of that style, I would half the crab.
These were very easy and delicious. My only complaint was that the bottoms got very greasy, but that's probably because I used regular cream cheese & mayo, both very fatty ingredients!
* Percent Daily Values are based on a 2,000 calorie diet.
PHILLY Baked Crab Rangoon
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 26
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