I love being able to turn people on to new foods … to have them find find out that they now like something that they didn’t think they liked before. To me, that’s one of the more rewarding aspects of cooking.
The Husband blames me for his love of cheesecake, which, in a way, strikes me as funny since I might eat a slice or two a year, if that. Not having a huge sweet tooth, it’s just not something that I would go out of my way to make too often. We happened to order it a few years ago while dining at The Cheesecake Factory though, and their original version is downright decadent. The Husband became hooked soon after, discovering a newfound love of cheesecake. If I make a batch of Mini Cheesecakes, one of his favorite desserts, he’s good for about half of them … which would explain why I don’t make them that often.
Every so often, when we get together with The Neighbors for dinner, we succumb and order Chinese take-out. As with Indian food, I tend to order off the appetizer section, my favorite part of the menu. In doing so, I introduced The Neighbor Husband to the popular Chinese appetizer, Crab Rangoons, and another convert was quickly born. Imagine how happy he was when he found a look-alike recipe for them recently on Yahoo! Food, and, of course, they quickly made their appearance at the dinner table.
This version is exceptionally easy to make, but just as important is the fact that they’re baked and include low-fat ingredients, so you can feel much better about eating them. No skimping on taste, and a healthier take than the fried version typically offered at Chinese restaurants. Dig in!
Baked Crab Rangoons
Recipe courtesy of Yahoo! Food
1 (6 ounce) can white crabmeat, drained, flaked
4 ounces PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 cup thinly sliced green onions
1/4 cup KRAFT Mayo Light Mayonnaise
12 won ton wrappers
Preheat oven to 350F. Mix crabmeat, Neufchatel cheese, onions and mayo. Spray 12 medium muffin cups 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.
Yield: 12 servings