Baked Crab Rangoon

5
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"I got this recipe from KraftFoods but I made 2 small (but fabulous) changes"

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (104.4 g)
  • Calories 320.9
  • Total Fat - 26 g
  • Saturated Fat - 10.9 g
  • Cholesterol - 67.7 mg
  • Sodium - 314.1 mg
  • Total Carbohydrate - 12.8 g
  • Dietary Fiber - 0.4 g
  • Sugars - 1.8 g
  • Protein - 9 g
  • Calcium - 43.9 mg
  • Iron - 1.3 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.1 mg

Step 1

PREHEAT oven to 350°F.

Step 2

Mix crab meat, veggie cheese, onions and mayo.

Step 3

Put phyllo shells on cookie sheet.

Step 4

Fill evenly with crab meat mixture.

Step 5

BAKE 18 to 20 minutes or until filling is heated through.

Step 6

Serve warm. Garnish with chopped green onions, if desired.

Tips & Variations


  • Cookie sheet

Related

Maito

Made a small adjustment to make these gluten free, and used tortilla scoops (though I would have loved to be able to do them in phyllo cups - I used to use those for tons of things). The ratio of cream cheese was good, and we liked them even better raw (yes, we were snacking as we were making before they went in the oven!).

review by:
(4 May 2015)