Seafood Stuffed Wontons Recipes

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CREAMY CRAB WONTONS

How about a fast festive appetizer just for two? These hot, crispy little bites boast a rich creamy filling with a hint of crab. "They simply melt in your mouth," promises Robin Boynton of Harbor Beach, Michigan. Suggestion: serve wontons with plum sauce or sweet-and-sour sauce for dipping.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 servings.

Number Of Ingredients 5



Creamy Crab Wontons image

Steps:

  • In a small bowl, combine the cream cheese, crab and onion. Place 1 rounded teaspoonful in the center of each wonton wrapper. Moisten wrapper edges with water; fold in half lengthwise and press firmly to seal. , Keeping the filling in the center, again fold wonton wrapper lengthwise. Moisten the top of the short edges with water. Bring the two top edges from opposite sides together, overlapping the edges; press and seal (finished wonton resembles a nurse's hat)., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm.

Nutrition Facts :

2 ounces cream cheese, softened
2 tablespoons canned crabmeat, drained, flaked and cartilage removed
2 teaspoons chopped green onion
6 wonton wrappers
Oil for frying

EASY CRAB TORTELLINI

Here's a super easy, super simple method for making stuffed pasta using wonton wrappers. If you'd rather call these crab wontons or crab dumplings (or even cheater tortellini!), go ahead. No matter what you call them, this is definitely something you want in your bag of culinary tricks. They're loaded with crab and the tortellini shape does a great job of catching and holding on to all the delicious sauce.

Provided by Chef John

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Tortellini Recipes

Time 1h50m

Yield 4

Number Of Ingredients 18



Easy Crab Tortellini image

Steps:

  • Crush crackers into a bowl. Add egg, mascarpone cheese, Dijon mustard, and Worcestershire sauce; stir until combined. Let sit until crumbs have absorbed some moisture, about 5 minutes.
  • Add crab meat, seafood seasoning, salt, cayenne pepper, and jalapeno to the cracker mixture; stir until just combined. Wrap and chill in the refrigerator until flavors develop, about 1 hour.
  • Place a wonton wrapper on a work surface to resemble a diamond shape. Wet the top 2 edges with just enough water to moisten. Place 1 tablespoon crab filling right in the center and press to spread it out a bit. Pull the bottom wonton corner up and over the filling, line it up with the top corner to form a triangle, and work your way down the sides, pressing and sealing the wonton edges and pushing out any air. Press your finger right in the center of the long side to create a fold (or bend) in the triangle. Moisten the 2 "wings" and fold around the bend to seal. Repeat to form remaining tortellini.
  • Bring a pot of salted water to a boil.
  • While waiting for water to boil, place creme fraiche in a skillet over medium heat. Add paprika, lemon zest, salt, and a splash of the pasta water. Cook and stir until heated through and just starting to simmer, then turn off the heat and reserve.
  • Add tortellini to the boiling water, giving a gentle stir make sure they don't stick to the bottom. Cook for 1 minute; they may or may not float to the surface. Remove tortellini with a slotted spoon and transfer into the reserved sauce.
  • Turn heat to medium-high and cook, gently stirring and basting, until sauce is heated through and just starts to simmer. Don't overcook or the sauce will reduce too much. Turn off the heat and stir in dill. Serve immediately on warm plates and sprinkle with additional dill and cayenne.

Nutrition Facts : Calories 651.1 calories, Carbohydrate 40.6 g, Cholesterol 246.6 mg, Fat 43.9 g, Fiber 1.6 g, Protein 28.1 g, SaturatedFat 25.6 g, Sodium 765.4 mg, Sugar 3.4 g

7 saltine crackers, finely crushed
1 large egg, beaten
2 tablespoons mascarpone cheese
½ teaspoon Dijon mustard
¼ teaspoon Worcestershire sauce
6 ounces lump crabmeat, very well drained, squeezed dry
6 ounces Dungeness crabmeat, very well drained, squeezed dry
¼ teaspoon seafood seasoning (such as Old Bay®)
salt to taste
1 pinch cayenne pepper
1 tablespoon minced jalapeno pepper
28 (3.5 inch square) wonton wrappers, or as needed
1 ½ cups creme fraiche
1 teaspoon ground paprika
2 teaspoons fresh lemon zest
salt to taste
1 tablespoon chopped fresh dill, or more to taste
1 pinch cayenne pepper

SEAFOOD STUFFED WONTONS

Make and share this Seafood stuffed WonTons recipe from Food.com.

Provided by Cyndi Dashiells

Categories     < 60 Mins

Time 1h

Yield 20-30 Wontons, 8-10 serving(s)

Number Of Ingredients 8



Seafood stuffed WonTons image

Steps:

  • Drain crabmeat and remove all shells.
  • Drain shrimp.
  • Add all ingrediates together in large mixing bowl.
  • Lay wontons on clean surface and add a heaping teaspoon of mixture to middle of wonton.
  • Dip fingers in water and wet edges of wonton and press together to seal.
  • Drop wontons in hot oil (350 degrees) and leave in until wonton is brown.
  • Drain on papertowels.
  • Inside will be very hot when they first come out.

2 cans crabmeat or 1 lb fresh crabmeat
1 can baby shrimp
1 (8 ounce) bag shredded cheese (Mexican Mixture or Montery Mixture)
2 teaspoons Worcestershire sauce
2 teaspoons Old Bay Seasoning (use according to taste)
mayonnaise (Enough for Tuna Fish consistency)
1 package wonton
vegetable oil (enough to cover wontons when frying, Works great in Fry Daddy or Deep Fryer)

THE BEST SEAFOOD STUFFED MUSHROOMS

If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.

Provided by Terri Benson Carroll

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 6

Number Of Ingredients 12



The Best Seafood Stuffed Mushrooms image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
  • Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 17.5 g, Cholesterol 132.4 mg, Fat 15.6 g, Fiber 1.4 g, Protein 17.4 g, SaturatedFat 8.9 g, Sodium 388.6 mg, Sugar 2.4 g

1 (8 ounce) package softened cream cheese
1 egg yolk
1 tablespoon Italian bread crumbs
1 green onion, chopped
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste
1 (6 ounce) can snow crab, drained
1 (4 ounce) can small shrimp, drained
12 large white mushrooms, stems removed
1 cup Italian bread crumbs

SEAFOOD STUFFED MUSHROOMS

Everyone wants this recipe! These can be prepared the night before and baked when needed. A restaurant quality appetizer!

Provided by Emjay99

Categories     Vegetable

Time 45m

Yield 10 serving(s)

Number Of Ingredients 15



Seafood Stuffed Mushrooms image

Steps:

  • Wipe mushroom caps with a damp cloth to remove any dirt.
  • Set aside.
  • In a saucepan on low heat combine and stir with a wire whisk: flour, cream cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
  • Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
  • Remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
  • Cover and allow to cool completely before stuffing the mushrooms.
  • Stuff each mushroom cap with filling.
  • Place in a 9 x 13 inch greased baking dish and sprinkle with cheddar cheese and extra Parmesan cheese.
  • At this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead.
  • Pre-heat oven to 400 degrees F.
  • Bake 15 to 20 minutes.

Nutrition Facts : Calories 58.2, Fat 2.9, SaturatedFat 1.6, Cholesterol 8.6, Sodium 95.2, Carbohydrate 3.7, Fiber 0.8, Sugar 2.1, Protein 5.4

40 medium mushroom caps (stems removed)
1/3 cup light cream cheese
1/4 cup 1% low-fat milk
1 clove garlic, minced
1 pinch nutmeg
1 pinch pepper
1/2 tablespoon flour
1 tablespoon low-fat mayonnaise
1 tablespoon lemon juice
3 tablespoons parmesan cheese, kraft
1 green onion, sliced thin
1 can crabmeat, drained
1 can baby shrimp, drained
1/2 cup light cheddar cheese, finely grated
extra parmesan cheese, for sprinkling

STUFFED FRIED WONTON

Shiso leaves are Japanese basil leaves. I've substituted fresh sliced jalepenos; not the same, but darn good.

Provided by gailanng

Categories     Cheese

Time 40m

Yield 20 appetizers, 10 serving(s)

Number Of Ingredients 4



Stuffed Fried Wonton image

Steps:

  • Cut shiso leaves in halves. Place a piece of shiso and a cube of cheese in the center of a wonton wrapper. Fold the wonton wrapper in half diagonally, shaping into a triangle. Moisten to seal the edges well. Heat oil to 375 degrees and deep-fry the wonton until brown.

Nutrition Facts : Calories 46.6, Fat 0.2, Cholesterol 1.4, Sodium 91.5, Carbohydrate 9.3, Fiber 0.3, Protein 1.6

20 wonton wrappers
20 small cubes process cheese
10 shiso leaves
vegetable oil (for frying)

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