Crab Rangoon Cups Recipes

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CRAB RANGOON WONTON CUPS

Easier and less messy than the traditional kind, also lower in fat. This recipe only makes 12 appetizers, but can be doubled easily. This is an Inn recipe I found on the web.

Provided by Cookiegirlandi

Categories     Crab

Time 30m

Yield 12 wonton cups

Number Of Ingredients 9



Crab Rangoon Wonton Cups image

Steps:

  • Heat oven to 350 degrees.
  • Lightly spray 12 small muffin cups.
  • Melt 1 tablespoon of butter and lightly brush each wonton pastry before pushing into muffin cups.
  • Saute green onions.
  • Melt cheeses and mayonnaise in pan.
  • Add seasonings and lemon juice.
  • Add filling (could be crab, shrimp, mushrooms) to heat only.
  • Scoop into wonton cups.
  • Bake 12-15 minutes until wontons are golden brown.

2 green onions
3 ounces cream cheese, cut in chunks
1/3 cup mayonnaise
4 ounces grated cheddar cheese or 4 ounces smoked gouda cheese, works well
2/3 cup crabmeat (Can vary the recipe with bay shrimp or chopped mushroom for the filling)
2 teaspoons Old Bay Seasoning
1 teaspoon fresh lemon juice
1/2 teaspoon Emeril's Original Essence (or something similar)
12 wonton wrappers

CRAB RANGOON

Provided by Jeff Mauro, host of Sandwich King

Time 55m

Yield 36 wontons

Number Of Ingredients 15



Crab Rangoon image

Steps:

  • For the sweet and sour sauce: Add the sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt to a 3-quart saucepan over medium-low heat and cook, stirring, until the sugar is dissolved. Combine the cornstarch with 1/4 cup water in a bowl and mix well; add this to the sugar mixture. Turn the heat to medium-high and cook, stirring constantly, until the mixture thickens, 3 to 4 minutes. Chill in the refrigerator until ready to serve.
  • For the wontons: Combine the crab, cream cheese, green onions, soy sauce and Worcestershire sauce in a large bowl. Mix well to combine; I found using your hands can sometimes be the best way. Lay out the wonton wrappers on a clean work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Moisten the edges of the wrappers with a little of the egg wash, then fold each into a triangle. Press to seal the wontons, squeezing out any trapped air; this will ensure that the wontons stay closed during frying.
  • Heat 2 inches oil in a deep-fryer or a Dutch oven to 375 degrees F. Fry a few wontons at a time until golden brown, 3 to 4 minutes. When you add the wontons to the oil, the temperature will drop about 10 degrees. Try to keep the temperature maintained at 360 degrees F. Remove to a paper towel-lined plate or sheet pan fitted with a wire rack. Repeat with the remaining wontons. Serve with the sweet and sour sauce and enjoy!

1 cup sugar
1/2 cup pineapple or orange juice
1/2 cup rice wine vinegar
1/4 cup maraschino cherry syrup (from the jar)
1/4 cup ketchup
Pinch kosher salt
1 1/2 tablespoons cornstarch
8 ounces lump crab meat
8 ounces cream cheese, at room temperature
2 green onions, fine dice
1 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
36 wonton wrappers
1 large egg, beaten
Vegetable oil, for frying

CRAB RANGOON CUPS

Make and share this Crab Rangoon Cups recipe from Food.com.

Provided by KelBel

Categories     Crab

Time 30m

Yield 24 serving(s)

Number Of Ingredients 6



Crab Rangoon Cups image

Steps:

  • Preheat oven to 350 degrees.
  • Mix first four ingredients together. Set aside.
  • Spray wonton wrapper with non-stick cooking spray and place sprayed side down in mini-muffin tin.
  • Place a heaping teaspoon of crab mixture in each cup.
  • Bake 12-15 minutes.
  • Remove from oven and top each with 1/2 teaspoon duck sauce.

Nutrition Facts : Calories 56.2, Fat 1.6, SaturatedFat 0.9, Cholesterol 9.8, Sodium 186.2, Carbohydrate 6.8, Fiber 0.2, Sugar 0.6, Protein 3.3

8 ounces crabmeat, drained (can use imitation)
8 ounces reduced-fat cream cheese, room temperature
1/2 teaspoon A.1. Original Sauce
1/4 teaspoon garlic powder
24 wonton wrappers
1/4 cup Chinese duck sauce

CHEF JOHN'S CRAB RANGOON

While not 'authentic,' these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. I'm using a 1 to 1 ratio of crab to cream cheese.

Provided by Chef John

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h50m

Yield 6

Number Of Ingredients 17



Chef John's Crab Rangoon image

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.

Nutrition Facts : Calories 589.5 calories, Carbohydrate 63.2 g, Cholesterol 70.8 mg, Fat 29.8 g, Fiber 1.9 g, Protein 18.1 g, SaturatedFat 10.5 g, Sodium 1512 mg, Sugar 13.8 g

8 ounces cream cheese
8 ounces crab meat, drained well
⅓ cup chopped green onions
1 clove crushed garlic
1 teaspoon soy sauce
½ teaspoon fish sauce
½ teaspoon Worcestershire sauce
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
¼ teaspoon sesame oil
1 pinch cayenne pepper
60 (3.5 inch square) wonton wrappers
Canola oil for frying
1 cup ketchup
¼ cup rice vinegar
2 tablespoons brown sugar
1 tablespoon sriracha hot sauce, or to taste

CRAB RANGOON

This is said to be the closest to the rangoon served at a certain Asian food chain. The rangoon can also be deep-fried instead of baked.

Provided by Carol Belle

Categories     Appetizers and Snacks     Seafood     Crab

Time 50m

Yield 8

Number Of Ingredients 7



Crab Rangoon image

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.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 29.2 g, Cholesterol 53.8 mg, Fat 10.8 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 6.3 g, Sodium 460.6 mg, Sugar 0.3 g

1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crabmeat, drained and flaked
2 green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
½ teaspoon light soy sauce
48 wonton wrappers

CRAB RANGOON PUFFS

This is a tasty treat that has a flavor similar to Crab Rangoon. These crab puffs are a great appetizer for any occasion. You may want to make a second batch!

Provided by Michelle R.

Categories     Appetizers and Snacks     Pastries

Time 45m

Yield 16

Number Of Ingredients 4



Crab Rangoon Puffs image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
  • Unroll the crescent roll dough and separate into triangles. Roll or press the triangles out on a clean surface, making them larger than their original size by half. Lay the triangles out on the prepared baking sheets; set aside.
  • Finely chop the crabmeat and place in a large mixing bowl. Add the cream cheese and cocktail sauce and mix until all of the ingredients are well-combined.
  • Place a tablespoon of the crab mixture on the large side of each crescent triangle. Pull the two bottom edges of the triangle together and pinch the seam closed over the crab mixture. Pull forward the remaining tip of the triangle to cover the remaining crab mixture and pinch the seams to close.
  • Bake in the preheated oven until the crab puffs are golden brown, 10 to 15 minutes. Cool 5 to 10 minutes before serving.

Nutrition Facts : Calories 188.6 calories, Carbohydrate 12.7 g, Cholesterol 32.1 mg, Fat 11.2 g, Fiber 0.1 g, Protein 8.1 g, SaturatedFat 4.6 g, Sodium 416 mg, Sugar 2.8 g

2 (8 ounce) cans refrigerated crescent rolls
1 pound fresh lump crabmeat, drained
1 (8 ounce) package cream cheese, softened
⅓ cup cocktail sauce

PHYLLO CRAB CUPS

These cute appetizers taste scrumptious in their phyllo tart shells-horseradish and paprika add a nice kick.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 6



Phyllo Crab Cups image

Steps:

  • In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika. , Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown.

Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

1 package (8 ounces) cream cheese, softened
2 to 3 tablespoons horseradish sauce
3/4 cup chopped imitation crabmeat
1 tablespoon chopped green onion
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
Paprika

CRAB RANGOON

You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!

Provided by Diana Adcock

Categories     Crab

Time 1h

Yield 50-60 individual appitizers

Number Of Ingredients 10



Crab Rangoon image

Steps:

  • Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
  • Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.
  • Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t's in the center of each wrapper.
  • Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.
  • Place all 6 in the hot oil and repeat process.
  • By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.
  • You want them a nice golden color.
  • When done remove with a slotted spoon and drain on paper towells.
  • Repeat until done.
  • Try to share.

1/4 cup sour cream
2 (8 ounce) packages cream cheese, at room temp
3/4-1 cup crabmeat, picked
2 green onions, sliced thin
1 clove garlic, minced (large clove)
1 teaspoon ginger, minced
2 teaspoons soy sauce
1 teaspoon sugar
wonton wrapper (I buy 2 packages as I'm never quite sure how many I'll end up with)
oil (for frying)

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #for-large-groups     #appetizers     #eggs-dairy     #seafood     #asian     #chinese     #easy     #potluck     #crab     #cheese     #dietary     #shellfish     #to-go     #number-of-servings

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