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Baked Crab Rangoon Recipe
- 1 package refrigerated wonton skins (24 skins)
- Cooking spray
- 8 ounces cooked crab meat, canned or fresh
- 1 teaspoon fresh lemon juice (about 1/2 lemon)
- salt and freshly ground black pepper
- 1/4 cup Philadelphia Cream Cheese 1/3 Less Fat, softened to room temperature
- 1 tablespoon reduced fat mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 stalk green onion, thinly sliced for garnish
- Optional: Mild Chili Threads for garnish
Directions:View on Steamy Kitchen
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