Asian

Baked Mini Crab Rangoon is for Side Dish.

Baked Mini Crab Rangoon takes 10 minutes to prepare.

Baked Mini Crab Rangoon takes 10 minutes to cook.

Baked Mini Crab Rangoon makes 8 servings.

The ingredients for Baked Mini Crab Rangoon are:

24 wonton wrappers
8 oz lump crab meat
1 tsp Worcestershire sauce
2 1/2 tsp curry powder
1 tsp ground ginger
1/2 tsp cayenne pepper
1/2 cup fat free cream cheese
1/3 cup scallions, thinly sliced

Here is how you make Baked Mini Crab Rangoon:

1. Preheat oven to 375 degrees. Spray mini muffin tin with cooking spray and push a wonton wrapper into each muffin tin; Set aside.2. In a mixing bowl, combine crab, worcestershire sauce, curry, ginger and cayenne pepper and stir, breaking up large chunks of crab. Add cream cheese and mix until well combined.3. Spoon mixture into wontons in prepared pan. Fold ends of wrapper over mixture, wetting finger to seal.4. Bake for 10 minutes, until ends are slightly browned but not burned. Garnish with scallions.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user JSKASICK.

The nutritional information for Baked Mini Crab Rangoon is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 116.6

• Total Fat: 1.0 g
• Cholesterol: 28.1 mg
• Sodium: 385.5 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 0.7 g
• Protein: 11.5 g

Baked Mini Crab Rangoon is Asian cuisine.

The dietary needs meet for Baked Mini Crab Rangoon is Low Fat