1 can (6 oz.) white crabmeat, drained, flaked
4 oz. 1/3 Less Fat Cream Cheese, softened
3 thinly sliced green onions
1/4 cup Light Mayonnaise
12 won ton wrappers
4 oz. 1/3 Less Fat Cream Cheese, softened
3 thinly sliced green onions
1/4 cup Light Mayonnaise
12 won ton wrappers
-PREHEAT oven to 350°F. Mix crabmeat, Neufchatel cheese, onions and mayo.
-SPRAY 12 medium muffin cups (or mini muffin tins) with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
-BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.
(When I make this, the crab mixture usually goes a long way, making more than 24 appetizers. I also usually use my mini muffin pan, and La Choy sweet and sour dipping sauce.)
-SPRAY 12 medium muffin cups (or mini muffin tins) with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
-BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.
(When I make this, the crab mixture usually goes a long way, making more than 24 appetizers. I also usually use my mini muffin pan, and La Choy sweet and sour dipping sauce.)
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