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READY IN 40 mins

PHILLY Baked Crab Rangoon

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"Impress your guests with this easy-to-make crab rangoon that tastes like the classic recipe but uses sensible ingredients." — Philadelphia Cream Cheese

Ingredients Edit and Save

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Original recipe makes 12 servings Change Servings

1 (170 gram) can crabmeat
125 grams PHILADELPHIA Light Brick Cream Cheese Spread, softened
2 green onions, thinly sliced

1/4 cup MIRACLE WHIP Calorie-Wise Dressing
12 wonton wrappers

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Directions

Heat oven to 350 degrees F. Mix crabmeat, cream cheese spread, onions and dressing.
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 green onions, if desired.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

Footnotes

Make Ahead: For other entertaining ideas, pre-bake won ton wrappers in muffin cups at 350 degrees F for 5 to 8 min. or until golden brown. Remove from muffin cups; cool. Store in airtight container at room temperature up to 1 week. Fill with your favourite filling just before serving.
Food Facts: Look for won ton wrappers in the refrigerated produce section of your grocery store.
Makeover - How We Did It: We've taken a favourite appetizer and made it over by substituting Philadelphia Light Brick Cream Cheese Spread and Miracle Whip Calorie-Wise Dressing for the full-fat products. And since these tasty appetizers are baked, they require less hands-on time which allows you to spend more time with your guests. This baked version saves 65 calories and 5 g of fat per serving compared to traditional fried Crab Rangoon.
For Mini Crab Rangoons: Gently press each of 24 won ton wrappers onto bottom and up side of each of 24 miniature muffin cups sprayed with cooking spray. Fill with crabmeat mixture and bake as directed. Makes 12 servings, 2 rangoons each.
For Crispier Rangoons: Bake won ton wrappers in muffin cups at 350 degrees F for 5 to 7 min. or until lightly browned. Fill with crabmeat mixture and bake 6 to 8 min. or until filling is heated through.

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Reviews More Reviews

Most Helpful Positive Review

Nov 03, 2008

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.

—LindaE

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Most Helpful Critical Review

Feb 07, 2011

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.

—naples34102

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44 Ratings

Jun 12, 2009

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.

—wholewheatbaker

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Dec 21, 2008

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

—Tisha

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Dec 27, 2008

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!

—MaMaw's Girls

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Mar 19, 2009

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.

—wat2eat

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Nov 22, 2008

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.

—KATULLY

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May 27, 2009

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!

—FoodByLauren.blogspot.com

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Nutrition

Calories
72 kcal
4%

Carbohydrates
6.2 g
2%

Cholesterol
20 mg
7%

Fat
2.9 g
4%

Fiber
0.2 g
< 1%

Protein
4.7 g
9%

Sodium
183 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

PHILLY Baked Crab Rangoon

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 72
Calories from Fat: 26

% Daily Value *
Total Fat 2.9g 4 %
Saturated Fat 1.3g 7 %
Cholesterol 20mg 7 %
Sodium 183mg 7 %
** Potassium 68mg 2 %
Total Carbohydrates 6.2g 2 %
Dietary Fiber 0.2g < 1 %
Protein 4.7g 9 %
** Sugars 0.6g
** Vitamin A < 1 %
** Vitamin C 1 %
** Calcium 3 %
** Iron 4 %
** Thiamin 5 %
** Niacin 11 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.