LINDA'S BAKED CRAB RANGOON
These delicious little morsels are to die for! Creamy cheese and crab with lemon. Doesn't get much better than that! Great as an appetizer for any social event, but don't wait until then. Make them for yourself and the family, and see for yourself how DELISH they are alone, or with any kind of dipping sauce you might like. I love them with my recipes for Recipe #270395 and Recipe #206003.
Provided by Lindas Busy Kitchen
Categories Crab
Time 23m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Put cream cheese in a glass dish, and microwave for 30 secs., until softened.
- Chop the onions finely, and add to cream cheese.
- Add your lemon and garlic juice, and mix well.
- Chop the crab finely, or use the blender. Add to cream cheese mixture, and mix in well.
- Place a heaping teaspoonful of mixture into the center of 8 won ton wrappers.
- Dip you finger into the water, then rub around the edges of each won ton. Take another won ton wrapper, and wet one side around the edges, and put it on top of the mixture.
- Seal the two wrappers together, pressing with your fingers all around the edge. Continue with the rest of the won ton wrappers, until all are completed.
- When done, grease a cookie sheet with oil.
- Rub each won ton in the grease on the bottom of the cookie sheet, and place each won ton on sheet. When all the won tons are done and on the sheet, brush a little oil on top, so they get nice and crispy around the edge.
- Put in the oven, and bake for 8-12 minutes, depending on how crispy you like them.
- When done, place on a layer of paper towels to absorb grease.
- Serve with your favorite Duck or Plum Dipping Sauce.
- Makes 8 lg. won tons.
Nutrition Facts : Calories 172.4, Fat 10.4, SaturatedFat 6.3, Cholesterol 49.3, Sodium 259.2, Carbohydrate 10.9, Fiber 0.4, Sugar 0.3, Protein 8.7
BAKED CHINESE CRAB RANGOON
These delicious Chinese treats lack the normal MSG and are not deep fried like most rangoons are. They are a much healthier version. Try them, you'll love it.
Provided by Waffles
Categories Lunch/Snacks
Time 25m
Yield 1 ragoon, 12-17 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 62.8, Fat 4.5, SaturatedFat 2.8, Cholesterol 15.3, Sodium 115.5, Carbohydrate 3.3, Fiber 0.1, Sugar 2.1, Protein 2.5
BAKED CRAB RANGOONS
This is a MUCH better alternative than the usual frying method. And they still taste outta this world good! :)
Provided by Kristin D
Categories Other Appetizers
Time 25m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 425 F.
- 2. Chop the green onion and set out your wonton wrappers flat on a piece of parchment paper to prevent sticking.
- 3. Mix all ingredients in a medium bowl until thoroughly mixed together. Place a small-medium spoonful of filling into each wrapper. Bring the middle of each side to the center so that you have 4 distinct corners.
- 4. Spray a baking sheet with non-stick cooking spray. Place each Rangoon on the baking sheet evenly spaced. Bake at 425 F for 8-10 minutes or until golden brown.
LINDA'S LOBSTER RANGOON
I made these for an Asian themed party at my house, and they were delish! Crispy and full of flavor, these are sure to be a treat at your next social event!
Provided by Lindas Busy Kitchen
Categories Lobster
Time 40m
Yield 30 appetizers
Number Of Ingredients 10
Steps:
- Put your cream cheese in a glass dish and microwave for 45 secs.
- Chop your green onions finely, and add to cream cheese.
- Add your lemon and garlic juice, and mix well.
- Chop your lobster finely, or use the blender. Add to cream cheese mixture, and mix in well.
- Put 30 won ton wrappers onto a lg. flat baking pan, I used a cookie sheet.
- Place a teaspoonful of mixture into the center of each won ton wrapper.
- Mix the egg and 2 T. of water together well. With 2 fingers, dip into the egg wash then rub around the edge of each won ton.
- Taking the bottom right tip of the won ton, bring it up to meet the top left tip, and press around the edges to make a seal, so the cream cheese mixture doesn't come out when deep frying.
- When all 30 won tons are done, put in the refrigerator for at least 2 hours.
- When ready to deep fry, heat your oil to 350 degrees F.
- Turn on your oven to 200.
- Drop 6 won tons in at a time and fry on one side, then flip and fry on the other. Place on a layer of 4 paper towels to absorb grease, then place in an oven proof dish, and put in oven to keep warm while the next batch is cooking.
- Serve with Duck or Plum Sauce for dipping.
Nutrition Facts : Calories 87.2, Fat 5.6, SaturatedFat 3.4, Cholesterol 31.9, Sodium 117, Carbohydrate 5.5, Fiber 0.2, Sugar 0.2, Protein 3.7
BAKED CRAB RANGOON
I got this recipe from KraftFoods.com but I made 2 small (but fabulous) changes. We had this with Recipe #55709.
Provided by MsPia
Categories Crab
Time 25m
Yield 15 shells, 5 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 112, Fat 4.9, SaturatedFat 0.8, Cholesterol 17.3, Sodium 426.8, Carbohydrate 9.5, Fiber 0.4, Sugar 0.9, Protein 7.3
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