Baked Crab Wontons Recipes

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.

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:

• 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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Lay wonton wrappers on prepared baking sheet. Place 1 teaspoon cream cheese in the center of each wonton wrapper.
• Lightly brush edges of wonton wrappers with water and fold each wrapper in half to form a triangle. Press edges to seal. Fold the tips of each triangle up together so that they meet in above the center of the wonton and press tips together to seal. Spray assembled wontons with cooking spray.
• Bake in the preheated oven until wontons are crispy and golden and the cream cheese is melted, 5 to 7 minutes.

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:

• Preheat oven to 350°. Press wonton wrappers into greased mini-muffin cups. Spritz wrappers with cooking spray. Bake until lightly browned, 5-7 minutes. , Beat cream cheese, mayonnaise, salt and pepper until smooth. Stir in remaining ingredients. Spoon into wonton cups. Bake until heated through, 9-11 minutes. If desired, serve with sweet-and-sour sauce., , , , , ,

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.

Steps:

• 1. Line cookie sheet with foil. Preheat over to 425 degrees.
• 2. Mix the cream cheese, onions, soy sauce, garlic salt and Worcestershire sauce in a medium bowl. Gently fold in the crabmeat.
• 3. Take one wonton wrapper and place 1 teaspoon of the crab mix into the center of each wonton.
• 4. Moisten the edges of the wonton with egg. Fold the wontons in half to form a triangle, and press the edges to seal. (Or, pull up two corners and press and seal, then pull up the other two corners, press and seal. This forms a square pouch)
• 5. Arrange the crab wontons on the cookie sheet and brush them with the melted butter.
• 6. Bake the crab wonton in the oven at 425º for 12-15 minutes, or until they turn a golden brown color. You may need to flip them to brown evenly on both sides.

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.