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.
CRAB RANGOON BITES
This is a great appetizer or munchie, and a wonderful OAMC recipe for quick snacks and sudden company.
Provided by 2Bleu
Categories Lunch/Snacks
Time 13m
Yield 12 appetizers, 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt together cream cheese and butter in a small saucepan. Add crab meat and seasonings, stirring gently for 1-2 minutes. Remove from heat and cool to room temperature.
- Spread mixture evenly over toasted muffin halves and sprinkle with chopped parsley and more Old Bay seasoning. Place on cookie sheet. (For OAMC, freeze them on the baking sheet, then transfer to a heavy duty freezer bag and use as needed). Bake in preheated 425F oven for about 5 minutes (about 10 minutes if frozen).
- Serve whole, or use a pizza cutter and cut each into 4 segments for appetizers.
Nutrition Facts : Calories 330.2, Fat 17.7, SaturatedFat 10.2, Cholesterol 73.5, Sodium 525.5, Carbohydrate 27, Fiber 2, Sugar 3.2, Protein 16
CRAB BITES
Another crab recipe from the Pacific NW, these are always a hit at parties. You can freeze them for instant appetizers when you have unexpected company. From busycooks.about.com.
Provided by lazyme
Categories Crab
Time 30m
Yield 96 serving(s)
Number Of Ingredients 7
Steps:
- Soften butter and cheese spread at room temperature.
- Mix together well in mixer with seasonings.
- Fold in crab meat and spread on English muffin halves.
- Cut with a sharp knife into four sections and freeze (they cut easier if they're slightly frozen first).
- Flash freeze individually on a cookie sheet until frozen.
- Package in freezer bags and store in the freezer.
- Preheat oven to 400ºF degrees.
- Heat in oven 10 to 15 minutes until hot and bubbly.
Nutrition Facts : Calories 37.7, Fat 2.1, SaturatedFat 1.3, Cholesterol 7.1, Sodium 84.5, Carbohydrate 3.2, Fiber 0.2, Sugar 0.3, Protein 1.5
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