HEAT oven to 350°F. COMBINE first 4 ingredients. PLACE 1 won ton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with crab mixture.

You’re telling me a crab ran these goons? I don’t know about you, but crab rangoon has run my life for decades now. This extra-crispy, cheesy appetizer is an American Chinese takeout staple — and one ...

Combine cream cheese, crab meat and chives in a mixing bowl and mix well with a fork or chopsticks. Place 1 heaping teaspoon of fillings in the middle of the wonton wrap, then brush all four edges ...

Crab rangoon is a fusion food icon that's hugely popular in Chinese-American restaurants. Also known as crab puffs, these golden crispy parcels are made by stuffing wonton wrappers with a mixture of ...

These baked veggie wontons are so quick and versatile that you’ll never have to scramble for a vegetarian party appetizer again. I even added cream cheese for a veggie-spin on crab Rangoon, because we ...

Even though crab rangoon is more American than Chinese (it is believed to have been invented right here in the United States), it's still my favorite appetizer on any Chinese menu. Well, that and a ...

This recipe for Baked Crab Rangoon is a variation that features the flavors of crab rangoon baked open-face in spring roll ...

Who doesn’t love Chinese food? Sadly it can be laced with excess sodium, fat and MSG. These simple baked crab rangoons will taste just the same without all the fat and questionable processed ...

Preheat oven to 350°. Mix crabmeat, cheese, onions and mayonnaise. Spray 12 medium muffin cups with cooking spray. Gently place one won ton wrapper in each cup, allowing edges of wrappers to extend ...