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Baked Crab Rangoon
Created by paullois, Thursday, 17 April 2008
Description A fun appetizer!
At a glance
Cooking Method
Hot Appetizer
12 servings

1 can (6ounce) white crabmeat, drained, flaked

4 ounces (1/2 of 8 ounce package) cream cheese

1/4 cup thinly sliced green onions

1/4 cup miracle whip

12 won ton wrappers or mini phyllo tarts or crescent rolls


1. Preheat oven to 350 degrees.

2. Mix crabmeat, cream cheese, onions & miracle whip.

3. Spray mini muffin cups with cooking spray.

4. Gently place 1 wrapper in each cup, allowing edges to extend above sides of cups.

5. Fill evenly with crabmeat mixture.

6. Bake 18 to 20 minutes or until edges are golden & filling is heated through.

7. Serve warm.

8. Garnish with chopped green onions, if desired.

Additional Tips

I couldn't find won ton wrapper at our grocery store, so I purchased mini phyllo tarts and baked them according to the box or maybe just a tad longer, until the filling was hot, and it made 15 appetizers and they did not take as long to bake. But they were very good!

Just made these with crescent rolls and that was very good also.  One package of crescent rolls makes 24 little mini tarts.

Also I used fresh chives, because I had them growing outside and that was very good! Looks really appetizing with the chives on top!


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