Baked Crab Rangoon
1 can (170 g) chunk crabmeat, drained, flaked
125 g (1/2 of 250-g pkg.) PHILADELPHIA Light Brick Cream Cheese Spread, softened
1/4 cup thinly sliced green onions
1/4 cup MIRACLE WHIP CALORIE-WISE Dressing
12 won ton wrappers
1 PREHEAT oven to 350°F. Mix crabmeat, cream cheese spread, onions and dressing.
2 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.
3 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.
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, two won tons each.
For a Crispier Rangoon
Bake won ton wrappers in muffin cups at 350°F for 5 to 7 min. or until lightly browned. Fill evenly with crabmeat mixture and bake 6 to 8 min. or until filling is heated through.