Baked Crab and Artichoke Rangoon
Baked Crab and Artichoke Rangoon are an amazingly creamy and savory appetizer! Made with cream cheese, marinated artichoke hearts and crab!
Servings 24 Rangoons
- 24 won ton wrappers
- 8 oz light cream cheese softened
- 6 oz crab meat
- 6 oz marinated artichoke hearts 1 jar - drained and chopped
- 2 tbsp diced pimientos
- 2 green onions sliced
- 1 clove garlic minced
- 1/2 tsp Worcestershire sauce
Preheat oven to 400°F.
Spray 24 mini muffin cups with cooking spray.
Press one won ton wrapper into each cup and spray the edges of the won ton wrappers with cooking spray
Combine cream cheese, crab meat, artichoke hearts, pimientos, green onion, garlic and Worcestershire sauce together in a medium bowl.
Divide filling equally among 24 cups.
Bake for 10 to 12 minutes or until won tons are golden brown and crisp.
Serve immediately with sweet and sour sauce, duck sauce, or soy sauce.
Calories: 55kcal | Carbohydrates: 6g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 175mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg