Baked Crab Rangoon
4 oz. cream cheese, softened
1/4 cup mayonnaise
1 can (6 oz.) white crabmeat, drained, flaked
2 green onions, finely chopped
12 won ton wrappers
Preheat oven to 350°F. Spray 12 (2-1/2-inch) muffin cups with cooking spray.
Mix cream cheese, mayo, crabmeat and onions. Place 1 won ton wrapper in each cup, allowing edges of wrapper to extend above side of cup. Fill evenly with crabmeat mixture.
Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve.
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