Baked Crab Rangoon

By johandi

Ingredients

• 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 Miracle Whip Calorie-Wise Dressing
• 2 green onions, thinly sliced
• 12 won ton wrappers

Details

Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

HEAT oven to 350°F.

MIX first 4 ingredients.

LINE each of 12 muffin cups sprayed with cooking spray with 1 won ton wrapper, allowing edges of wrappers to extend over tops. Fill with crab mixture.

BAKE 18 to 20 min. or until edges are golden brown and filling is heated through.
kraft kitchens tipsMakeover - How We Did ItWe'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 Crispier RangoonsBake won ton wrappers in muffin cups at 350ºF 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.Special ExtraGarnish with additional chopped green onions just before serving.

nutritional information serving size = 1 rangoon (36 g)per serving

Calories 70 Total fat 3 g Saturated fat 1.5 g Cholesterol 20 mg Sodium 190 mg Carbohydrate 6 g Dietary fibre 0 g Sugars 1 g Protein 5 g Vitamin A 2 %DV Vitamin C 2 %DV Calcium 2 %DV Iron 4 %DV Diabetes Food Choices1/2 Carbohydrates + 1/2 Meat & AlternativesNutrition BonusPacked full of flavour, these popular appetizers can be part of your healthful eating plan