CRABBY CREAM CHEESE WONTONS
Wonton wrappers are filled with cream cheese, crab meat (I use imitation, but you can use either), garlic, and onions. You just have to heat them so the cheese is melted hot. Don't overcook. Serve with rice and sweet and sour sauce. Good as an appetizer, or meal.
Provided by Shawn Salzman
Categories Appetizers and Snacks Seafood Crab
Time 50m
Yield 15
Number Of Ingredients 10
Steps:
- Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
- In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
- Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.
- Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges.
- In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 21.4 g, Cholesterol 39.7 mg, Fat 17.4 g, Fiber 1 g, Protein 7.5 g, SaturatedFat 7.5 g, Sodium 589.7 mg, Sugar 2.2 g
CRAB RANGOON (CREAM CHEESE CRAB WONTON)
Classic recipe for crab rangoon with cream cheese and scallions from Jet Tila.
Provided by Jet Tila
Categories Appetizer Crab Cream Cheese Fry Deep-Fry Green Onion/Scallion Hors D'Oeuvre Kid-Friendly Small Plates
Yield Makes 24 pieces
Number Of Ingredients 8
Steps:
- Press out as much liquid as possible from any crab meat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl combine the crab, cream cheese, green onion, tarragon, salt and pepper either with your hands or a mixer with a paddle attachment.
- Take a wonton skin, place 1 teaspoon of 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°F (182°C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a cookie sheet. I like to serve these with sweet chili or plum sauce.
CRABBY CREAM CHEESE WONTONS (CRAB RANGOON)
Make and share this Crabby Cream Cheese Wontons (Crab Rangoon) recipe from Food.com.
Provided by spatchcock
Categories Crab
Time 40m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl mix cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
- Place about a teaspoon of the cream cheese mixture in the center of each wonton wrapper.
- Put egg whites in a bowl.
- Use your fingers or a brush to apply the egg whites over two edges of the wonton wrappers.
- Fold into triangles and press to seal edges.
- In small batches, deep fry the won tons until golden brown, 2 to 4 minutes.
- Drain on paper towels and serve warm.
- (Note: to make this healthier I brush the whole wonton with egg white after it's sealed and then I just sauté it with no-calorie nonstick cooking spray).
NO FRY CRAB RANGOON
These tasty appetizers are delicious and not fried.
Provided by LAURAG16
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.
- Combine the cream cheese, sour cream, onion, garlic powder, and sugar in a bowl, and beat until soft and well mixed. Lightly stir in the flaked imitation crab meat.
- Fill a bowl with lukewarm water. Remove a wonton wrapper from the stack, and cover the stack with a damp paper towel to keep the wrappers from drying out. With your finger, wet two adjoining edges of the wrapper with water, and place about 2 teaspoons of filling in the center. Fold the wrapper into a triangle shape, pressing out all the air and sealing the edges well. Place the filled wonton on the prepared baking sheet while you finish filling and folding the wontons.
- Bake in the preheated oven for about 15 minutes, until the wonton edges turn brown and crisp. Serve immediately.
Nutrition Facts : Calories 142 calories, Carbohydrate 14.4 g, Cholesterol 26.8 mg, Fat 7.4 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 4.5 g, Sodium 309.2 mg, Sugar 2.5 g
CRAB AND CREAM CHEESE WONTONS
These are really good served with sweet and sour sauce or your favorite dipping sauce. If you like them a little more creamy just add more cream cheese.Sometimes I also add a little cheddar cheese into the filling. This recipe is from the wonton wraps package. Quantity and time is an estimate.
Provided by cookiedog
Categories Crab
Time 25m
Yield 25 wontons
Number Of Ingredients 10
Steps:
- Combine the crab, cream cheese, lemon zest and juice, salt, pepper and chives together.
- Place a heaping half-tsp of filling on one corner of wrap.
- Moisten the edges with egg wash.
- Bring one set of opposite corners together and seal all the edges, making a triangle.
- Next, bring the long ends of the triangle together, overlapping the corners slightly and sealing with more egg wash.
- Turn the third corner up if it isn't already, forming a small tortellini or hat-shape.
- Heat the oil to 350 degrees.
- Fry the egg rolls until they are golden brown, about 45 seconds to 1 minute.
- Drain well on paper towel.
Nutrition Facts : Calories 61, Fat 1.3, SaturatedFat 0.6, Cholesterol 15.1, Sodium 131.2, Carbohydrate 9.3, Fiber 0.3, Protein 2.8
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CRAB RANGOON (CRAB & CREAM CHEESE FILLED WONTONS)
From spendwithpennies.com
4.8/5 (196)Total Time 23 minsCategory AppetizerCalories 71 per serving
- In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder, and Worcestershire sauce.
- Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.
- Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.
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