Crabrangooncups Recipes

Steps:

• Heat the vegetable oil in a large heavy-bottomed pot until it reaches 350 degrees F.
• In batches, carefully lower the wrappers into the hot oil and fry until golden brown, 1 to 2 minutes. Remove to a paper towel to drain, sprinkle with salt and set aside.
• Preheat the oven to 350 degrees F.
• Put the cream cheese, milk, sriracha, brown sugar and soy sauce in medium bowl. With a hand mixer, beat together until smooth, about 1 minute. Fold in the shredded crab meat, cheese and scallion whites. Taste and adjust the seasoning as needed.
• Transfer to a small baking dish and bake until bubbly, 20 to 25 minutes. Sprinkle with more cheese, some paprika and the scallion greens. Serve with the fried wonton chips. (If not serving right away, cover the dip with foil to keep warm.)

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:

• 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:

• Preheat oven to 350°. Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake until lightly browned, 8-9 minutes. , Meanwhile, in a small bowl, beat cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in crab, green onions and red pepper; spoon into wonton cups. Sprinkle with Parmesan cheese. , Bake until filling is heated through, 10-12 minutes. Serve warm. If desired, garnish with minced chives. Refrigerate leftovers.

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 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.

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.

Steps:

• Preheat oven to 350°. Flatten bread slices with a rolling pin. Brush both sides of bread with melted butter; press into muffin cups. Bake 12-15 minutes or until golden brown., For filling, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened., Add cheese, lemon juice, mustard, Worcestershire sauce, salt and pepper sauce; cook and stir until cheese is melted. Stir in crab; heat through. Stir in minced parsley and green onion. Spoon into cups.