Baked Crab Rangoons Recipes

Steps:

• In medium bowl, combine all ingredients except wonton skins and butter.
• Mix until well blended.
• Place 1 teaspoon filling in center of each wonton skin.
• Moisten edges with water.
• Fold in half to form triangle, pressing edges to seal.
• Pull bottom corners down and overlap slight; moisten one corner and press to seal. (Usually there is a diagram on the wonton package. I think they look like little kerchiefs.).
• Arrange on baking sheet that has been coated with vegetable spray.
• Brush with melted butter.
• Bake in 425º oven for 12-15 minutes, or until golden brown.
• Serve hot with desired sauce.
• NOTE: I like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly!
• NOTE: These can also be fried, if prefer.

Steps:

• Preheat oven to 350°. In a small bowl, beat cream cheese and mayonnaise. Stir in green onions, paprika, lime juice, garlic powder and soy sauce. Fold in crab., Spoon 2 teaspoons filling in the center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold opposite sides over filling, pressing centers together to seal. Repeat with remaining sides, making a four-pointed star. Repeat., Transfer to an ungreased baking sheet. Bake 15-18 minutes or until golden brown. Serve with mustard.

Steps:

• Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
• Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
• Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
• Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

Steps:

• Heat oven to 350°F.
• Mix first 4 ingredients until blended.
• Place 1 wonton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with crab mixture.
• Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.
• Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

Steps:

• Press out as much liquid as possible from the crabmeat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl, combine the crab, cream cheese, scallions, tarragon, salt and pepper either with your hands or a stand mixer with a paddle attachment.
• Take a wonton skin, place 1 teaspoon of the filling in the center of each wrapper.
• With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)
• Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.
• Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360 degrees F (182 degrees C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a rimmed baking sheet. I like to serve these with sweet chili or plum sauce.

Steps:

• PREHEAT oven to 350°F.
• Mix crabmeat, veggie cheese, onions and mayo.
• Put phyllo shells on cookie sheet.
• Fill evenly with crabmeat mixture.
• BAKE 18 to 20 minutes or until filling is heated through.
• Serve warm. Garnish with chopped green onions, if desired.

Steps:

• Mix cream cheese, onions, crab, and sugar together in a bowl.
• Put about one TBSP of the mixture into the middle of a won ton wrapper and fold the wrapper up around the cream cheese mixture. (Folding doesn't matter as long as the wrapper is around the cream cheese mix).
• Continue to do this until the all the cream cheese mixtures is used and then put them on a slightly greased baking sheet.
• Bake at 350F for about 12 minutes or until the corners of the won ton wrappers turn brown. I always check them at about 8 and 10 minutes or so, just to make sure.
• Should make about 15 or so.
• Happy Baking!

Steps:

• Preheat oven to 425 degrees F, and lightly spray a baking sheet with cooking spray.
• Combine garlic powder, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl.
• Place 1 teaspoon of filling onto the center of each wonton skin.
• Brush the edges with beaten eggs and fold the wonton skin diagonally to form a triangle, pressing edges to seal.
• Create a crown by pulling both bottom corners together and sealing. Arrange the rangoons on the baking sheet and lightly spray with cooking spray.
• Bake for 12-15 minutes, just until golden brown.

Steps:

• In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. , Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.

Steps:

• In a food processor, mix all ingredients, except the wontons and the egg.
• Preheat the oven to 375 degrees F.
• Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with a small amount of egg, fold over the mixture and pinch to seal.
• Bake the wontons for about 15 minutes, or until golden brown.
• Serve with plum sauce or sweet and sour sauce for dipping.
• Notes:.
• I have found wonton wrappers at both Safeway and Walmart, but I prefer the ones from Safeway. They are about the same price, and the Safeway ones are thinner and taste better (in my opinion).
• You can also make these ahead and freeze them: Make the filling and seal the wontons. Place them (unbaked) on a baking sheet and stick the sheet in the freezer, until the wontons are frozen. Take the wontons off the baking sheet and put them in a Ziploc freezer bag (this way they won't stick together). When ready to bake, take as many as you need from the freezer, lightly grease a baking sheet, and bake as directed.

Steps:

• PREHEAT oven to 350°F
• Mix crab meat, 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 crab meat mixture.
• BAKE 18 to 20 minute or until edges are golden brown and filling is heated through.
• Serve warm.
• Garnish with chopped green onions, if desired.