Baked Crab Rangoon
- 1 can (6 oz.) white crabmeat, drained, flaked
- 4 oz. (1/2 of 8-oz. pkg.) philadelphia neufchatel cheese, softened
- 2 green onions, thinly sliced
- 1/4 cup kraft light mayo reduced fat mayonnaise
- 12 won ton wrappers
MIX first 4 ingredients.
PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.
BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.