Lindas Baked Crab Rangoon 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:

• 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.

Steps:

• In a small bowl, beat cream cheese until smooth. Stir in onions, crab and garlic. , Place about 1-1/2 teaspoons in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, in batches, until golden brown, about 1 minute on each side. Drain on paper towels. Serve with sweet-and-sour sauce.

Steps:

• PREHEAT oven to 350°F.
• Mix crab meat, cream 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.
• Sprinkle with paprika.
• 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.

Steps:

• Heat oven to 350°F.
• Mix first 4 ingredients until blended.
• Place 1 wonton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with crab mixture.
• Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

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°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.

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.