Krafts Baked Crab Rangoon: A Crispy, Creamy Delight

As a chef, I’ve always been drawn to dishes that tell a story, especially those that evoke warmth and celebration. This Krafts Baked Crab Rangoon recipe holds a special place in my heart, not just for its delightful texture and flavor, but for the memory it conjures. The first time I encountered this recipe, it was a suggestion for Christmas Eve, a time when comfort food takes center stage and family traditions are cherished. I remember thinking how this simple yet elegant appetizer could elevate any festive gathering, promising a delightful crunch followed by a creamy, savory filling – a perfect prelude to the main feast. It’s a dish that embodies the spirit of sharing and joy, turning an ordinary moment into something truly special.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 18 to 20 minutes
• Total Time: 33 to 35 minutes
• Servings: 12
• Yield: 12 wontons
• Dietary Type: Contains Dairy, Seafood

Ingredients

The beauty of these Krafts Baked Crab Rangoon lies in their simplicity, relying on a few key ingredients to deliver maximum flavor.

• 1 (6 ounce) can white crab meat, drained and flaked: Opt for lump or claw meat for the best texture. Ensure it’s well-drained to prevent a soggy filling.
• 4 ounces Neufchâtel cheese, softened: This cream cheese alternative offers a delightful tanginess that complements the crab beautifully. Make sure it’s at room temperature for easy mixing.
• 1/4 cup thinly sliced green onion: The sharp, fresh bite of green onions cuts through the richness of the cheese and crab, adding a vibrant counterpoint.
• 1/4 cup Kraft Mayo Light Mayonnaise: This adds a subtle creaminess and helps bind the filling together without overpowering the delicate crab flavor.
• 12 wonton wrappers: These thin, square wrappers are the vessels for our delicious filling, becoming wonderfully crisp when baked.

Equipment Needed

To bring these Krafts Baked Crab Rangoon to life, you’ll need a few essential kitchen tools:

• A medium-sized mixing bowl for preparing the filling.
• A fork or whisk for combining the ingredients.
• A 12-cup muffin tin or equivalent muffin cups.
• Cooking spray for greasing the muffin tin.

Instructions

Crafting these baked delights is straightforward, promising a rewarding culinary experience.

1. PREHEAT oven to 350°F (175°C). This moderate temperature is key to ensuring the wonton wrappers turn golden brown and crispy without burning.
2. In your mixing bowl, combine the drained and flaked white crab meat, softened Neufchâtel cheese, thinly sliced green onion, and Kraft Mayo Light Mayonnaise. Use a fork or whisk to thoroughly mix these ingredients until they are well incorporated and form a cohesive filling.
3. SPRAY 12 medium muffin cups generously with cooking spray. This step is crucial for preventing the wontons from sticking and ensuring they release easily after baking.
4. Gently place 1 wonton wrapper in each muffin cup, allowing the edges of the wrappers to extend above the sides of the cups. You want to create a little cup-like structure that will hold the filling. Don’t worry if they look a little crinkled; this adds to the rustic charm.
5. Fill each wrapper evenly with the prepared crab meat mixture. Be careful not to overfill, as this can make it difficult to close the wrappers neatly or cause the filling to bubble over.
6. BAKE for 18 to 20 minutes, or until the edges are golden brown and the filling is heated through. Keep a close eye on them during the last few minutes, as oven temperatures can vary. The goal is a beautifully crisp wrapper and a warm, creamy interior.
7. Serve warm. These are best enjoyed immediately after baking to savor their delightful crispness.
8. Garnish with chopped green onions, if desired. This adds a fresh visual appeal and an extra pop of flavor.

Expert Tips & Tricks

For an even more elevated experience with your Krafts Baked Crab Rangoon, consider these culinary insights:

• Draining the Crab is Key: I cannot stress this enough. Excess moisture from the crab meat is the enemy of crispiness. After draining, gently press the crab meat between paper towels to remove as much liquid as possible.
• Room Temperature Cheese: Ensure your Neufchâtel cheese is truly at room temperature. This will make mixing effortless and prevent any lumps in your filling.
• Don’t Overcrowd the Muffin Tin: While these are baked in a muffin tin, they still need a little space for air circulation to crisp up properly.
• A Touch of Spice: For those who enjoy a little heat, a pinch of cayenne pepper or a dash of sriracha mixed into the filling can add a wonderful dimension.
• Crispy Edges: If you find your oven tends to bake unevenly, you can rotate the muffin tin halfway through the baking time to ensure all the wontons get equally golden and crispy.

Serving & Storage Suggestions

These Krafts Baked Crab Rangoon are incredibly versatile, fitting perfectly as an appetizer for a holiday gathering or a light, flavorful snack.

Serving: Serve them piping hot, directly from the oven. They are delightful on their own, but can also be paired with a sweet chili sauce for dipping, or a light soy-ginger sauce. The visual appeal is enhanced by a sprinkle of fresh chives or more thinly sliced green onions.

Storage: While best enjoyed fresh, any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, be aware that the wonton wrappers will lose some of their crispness upon refrigeration. Reheating them in a toaster oven or a conventional oven at 350°F (175°C) for a few minutes can help revive some of their original crispness. Freezing is not recommended as the texture of the wonton wrapper will degrade significantly.

Nutritional Information

Here is an approximate nutritional breakdown for this delightful recipe. Please note that these values are estimates and can vary based on specific ingredients and brands used.

Nutrient	Amount per Serving	% Daily Value
Calories	78.9
Calories from Fat
Total Fat	4.2 g	6 %
Saturated Fat	1.7 g	8 %
Cholesterol	17.1 mg	5 %
Sodium	275.4 mg	11 %
Total Carbohydrate	5.5 g	1 %
Dietary Fiber	0.2 g	0 %
Sugars	0.3 g	1 %
Protein	4.5 g	9 %

Variations & Substitutions

While this recipe is wonderfully classic, it also lends itself beautifully to creative adaptation:

• Seafood Swap: If crab is not readily available, shrimp can be finely chopped and used as a substitute. Ensure it’s cooked and finely diced for a similar texture.
• Vegetarian Delight: For a vegetarian option, omit the crab and increase the amount of Neufchâtel cheese and green onion. You could also add finely chopped mushrooms (sautéed first to remove moisture) or artichoke hearts for added texture and flavor.
• Creamier Filling: For an even richer filling, you could substitute half of the light mayonnaise with full-fat mayonnaise or even a tablespoon of sour cream.
• Wonton Wrapper Alternatives: If wonton wrappers are scarce, egg roll wrappers can be cut into smaller squares, though they will result in a thicker, chewier crust.

FAQs (Frequently Asked Questions)

Q: Can I make the filling for these crab rangoon ahead of time?
A: Yes, the filling can be prepared a day in advance and stored in an airtight container in the refrigerator. Just ensure the cheese is softened before mixing.

Q: Why are my crab rangoon wrappers not crispy?
A: This is often due to excess moisture. Make sure your crab meat is thoroughly drained and flaked, and don’t overfill the wrappers, as this can lead to steaming rather than crisping.

Q: Can I fry these instead of baking them?
A: Absolutely! While baking offers a healthier alternative, these can be traditionally deep-fried until golden brown and crispy for a classic appetizer experience.

Q: What is Neufchâtel cheese?
A: Neufchâtel cheese is a soft, fresh, slightly crumbly cheese from Normandy, France. It’s similar to cream cheese but often has a lower fat content and a tangier flavor.

Q: How can I make sure the filling is evenly distributed?
A: A small spoon or even a piping bag can help ensure each wrapper is filled uniformly, leading to consistent baking and serving.

Final Thoughts

There’s an undeniable charm to Krafts Baked Crab Rangoon. It’s a dish that manages to be both comforting and sophisticated, simple to prepare yet impressive to serve. Whether you’re hosting a grand holiday feast or simply looking for a delightful appetizer to share with loved ones, this recipe promises to be a crowd-pleaser. The crispy, golden wonton wrapper giving way to a warm, creamy crab filling is a textural and flavor sensation that’s hard to resist. I encourage you to give this recipe a try, perhaps pairing it with a chilled glass of Sauvignon Blanc or a crisp Asian lager. And when you do, take a moment to savor the deliciousness and the joy it brings.