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
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
BAKED CRAB RANGOONS
When I'm dining out, crab rangoons are one of my go-to dishes. I decided to create a better-for-you version at home. -Emily Higgins, Wingdale, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, beat cream cheese and mayonnaise. Stir in green onions, paprika, lime juice, garlic powder and soy sauce. Fold in crab., Spoon 2 teaspoons filling in the center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold opposite sides over filling, pressing centers together to seal. Repeat with remaining sides, making a four-pointed star. Repeat., Transfer to an ungreased baking sheet. Bake 15-18 minutes or until golden brown. Serve with mustard.
Nutrition Facts :
CRAB RANGOON
As an American-born Asian kid, I grew up eating items that were created in the States but are authentic in flavors. The Chinese have been here since the 1800s and if dishes were created by Asians in America I think they are totally authentic. Dishes like orange chicken, California roll, spicy tuna and crab rangoon have now made their way back to the Asian countries from which their native creators originated.
Provided by Jet Tila
Categories appetizer
Time 30m
Yield 24 pieces
Number Of Ingredients 9
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.
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 RANGOON
This version of my favorite Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious! I don't really like crab, but I devour these.
Provided by Charmie777
Categories Crab
Time 45m
Yield 48 rangoon
Number Of Ingredients 8
Steps:
- In medium bowl, combine all ingredients except wonton skins and butter.
- Mix until well blended.
- Place 1 teaspoon filling in center of each wonton skin.
- Moisten edges with water.
- Fold in half to form triangle, pressing edges to seal.
- Pull bottom corners down and overlap slight; moisten one corner and press to seal. (Usually there is a diagram on the wonton package. I think they look like little kerchiefs.).
- Arrange on baking sheet that has been coated with vegetable spray.
- Brush with melted butter.
- Bake in 425º oven for 12-15 minutes, or until golden brown.
- Serve hot with desired sauce.
- NOTE: I like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly!
- NOTE: These can also be fried, if prefer.
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
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
KRAFTS BAKED CRAB RANGOON
Make and share this Krafts Baked Crab Rangoon recipe from Food.com.
Provided by Mande-kay
Categories Crab
Time 40m
Yield 12 wanton, 12 serving(s)
Number Of Ingredients 5
Steps:
- PREHEAT oven to 350°F
- Mix crab meat, Neufchatel cheese, onions and mayo.
- SPRAY 12 medium muffin cups with cooking spray.
- Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.
- Fill evenly with crab meat mixture.
- BAKE 18 to 20 minute or until edges are golden brown and filling is heated through.
- Serve warm.
- Garnish with chopped green onions, if desired.
Nutrition Facts : Calories 78.9, Fat 4.2, SaturatedFat 1.7, Cholesterol 17.1, Sodium 275.4, Carbohydrate 5.5, Fiber 0.2, Sugar 0.3, Protein 4.5
BAKED CRAB RANGOON RECIPE
Every year for our Christmas party - we order out Chinese food. I don't know where the tradition started, but I won't complain because it always tastes SO good! I love the crab rangoons we always get. I made this baked version a few weeks ago, and it did not disappoint. Whether it's an appetizer or a main dish, these crab rangoons will be a crowd favorite.
Provided by Steph Loaiza
Categories Appetizer
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F, and lightly spray a baking sheet with cooking spray.
- Combine garlic powder, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl.
- Place 1 teaspoon of filling onto the center of each wonton skin.
- Brush the edges with beaten eggs and fold the wonton skin diagonally to form a triangle, pressing edges to seal.
- Create a crown by pulling both bottom corners together and sealing. Arrange the rangoons on the baking sheet and lightly spray with cooking spray.
- Bake for 12-15 minutes, just until golden brown.
Nutrition Facts : Calories 207 kcal, Carbohydrate 8 g, Protein 10 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 109 mg, Sodium 485 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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CRISPY BAKED CRAB RANGOON - JUST A TASTE
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4.6/5 (7)Total Time 38 minsCategory Appetizer, SnackCalories 67 per serving
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Fill a small bowl with water.
- In a medium bowl, stir together the cream cheese, garlic, scallions and soy sauce. Fold in the crab meat.
- Arrange the wonton wrappers on your work surface then spoon 1 tablespoon of the crab mixture into the center of each wrapper.
- Dip your finger in the water and run it around the edges of each wonton wrapper to moisten them. Fold each of the corners up and toward the center of each wonton wrapper, pinching to seal each edge and top shut.
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