Baked Crab Rangoon

Once again party time is here for Christmas is near. And this specific party consisted of a few tennis ladies, a few bottles of wine, a few tasty appetizers, and lots of laughter to fill the entire neighborhood. It was an honor and great joy to be asked to cook for the lovely guests my mom had over for her eloquent Christmas dinner party. But no party is successful without an appetizer to match the occasion. And for this splendid, warm, and simple party my Baked Crab Rangoon fit in perfectly with its simple taste and effortless look with the won top strips curved so gently around the dainty crab meat.

My mother had requested for me to make this as an appetizer, and it was definitely a success. For how does one know when a recipe is a success? well simple: when there is nothing but a crumb left of the platter. But, for those out there who decide to make this for their Christmas Party (or any other festive occasion at that) this appetizer is a WARM appetizer and does not taste quiet as good when served at room temperature, let alone cold! Its creamy center explodes with the crunch from the won tons and is the perfect mix for any evening and holiday appetizer. P.S. I have a feeling I will be making this for my family on Christmas Day...
Ingredients:
2 cans (12 ounces) white crab meat, drained, flaked
8 ounces Neufchatel Cheese
1/2 cup thinly sliced green onions
1/2 cup Light Mayonnaise
24 won ton wrappers (found in refrigerated produce section)
LETS COOK!
Preheat oven to 350 degrees fahrenheit. Mix crab meat, neufchatel cheese, onions and mayo. Spray 24 regular sized muffin tin cups with cooking spray. place one won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crab meat mixture. Back 15 minutes, then rotate pan and bake for about 2 to 3 more minutes, and edges should be golden brown and filling should be heated all the way through. Serve WARM. Garnish with chopped green onions, and enjoy!