Thursday, October 16, 2008

Baked Crab Rangoon

4 oz reduced-fat cream cheese, at room temperature
1/4 c. light mayonnaise
1 6-oz can crabmeat, drained & flaked
2 scallions, chopped
12 won-ton wrappers

Preheat oven to 350F. Mix cream cheese, mayo, crab and onions.

Spray 12 (2-1/2") muffin cups with cooking spray. Place 1 won ton wrapper in each cup, allowing the edges of the wrapper to extend above the side of the cup. Fill evenly with crab mixture.

Bake 18-20 min. or until edges are golden brown and filling is heated through. Serve warm.

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