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 :
CRISPY BAKED CRAB RANGOON
Ditch the deep-fryer in favor of the ultimate recipe for Crispy Baked Crab Rangoon perfect for dipping in sweet and sour sauce.
Provided by Kelly Senyei
Time 38m
Number Of Ingredients 8
Steps:
- 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.
- Arrange the rangoon in a single layer on the baking sheet, spacing them 1 inch apart. Spritz the rangoon with cooking spray. (This is optional but will help enhance the golden brown color.)
- Bake the rangoon until they are golden brown and crispy, 15 to 18 minutes. Remove them from the oven and serve them with sweet and sour sauce or Chinese mustard for dipping.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 67 kcal, Carbohydrate 5 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 186 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED CRAB RANGOON (USING IMITATION CRAB)
This is my version of the Crab Rangoon III recipe from allrecipes.com. I found the exact same imitation crab packages at Walmart for half the price that they were at Safeway.
Provided by Greeny4444
Categories Chinese
Time 1h15m
Yield 48 wontons
Number Of Ingredients 8
Steps:
- In a food processor, mix all ingredients, except the wontons and the egg.
- Preheat the oven to 375 degrees F.
- Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with a small amount of egg, fold over the mixture and pinch to seal.
- Bake the wontons for about 15 minutes, or until golden brown.
- Serve with plum sauce or sweet and sour sauce for dipping.
- Notes:.
- I have found wonton wrappers at both Safeway and Walmart, but I prefer the ones from Safeway. They are about the same price, and the Safeway ones are thinner and taste better (in my opinion).
- You can also make these ahead and freeze them: Make the filling and seal the wontons. Place them (unbaked) on a baking sheet and stick the sheet in the freezer, until the wontons are frozen. Take the wontons off the baking sheet and put them in a Ziploc freezer bag (this way they won't stick together). When ready to bake, take as many as you need from the freezer, lightly grease a baking sheet, and bake as directed.
Nutrition Facts : Calories 62.9, Fat 3.5, SaturatedFat 1.9, Cholesterol 16, Sodium 129.5, Carbohydrate 6, Fiber 0.2, Sugar 0.6, Protein 1.9
BAKED CRAB RANGOONS
This is a MUCH better alternative than the usual frying method. And they still taste outta this world good! :)
Provided by Kristin D
Categories Other Appetizers
Time 25m
Number Of Ingredients 6
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.
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.
IMITATION CRABMEAT RANGOON
These are great appetizers! They look so pretty. and are very easy to prepare. I use my Fry Daddy for these.
Provided by Little Bee
Categories Crab
Time 16m
Yield 50-60 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 5 ingredients well.
- Spoon 1-Tbl.
- of mixture onto wrapper.
- Bring all corners up (at top of mixture) forming a purse, and pinch to secure.
- Deep fry in hot oil 1-minute or until golden brown.
- Drain on paper towels.
- Makes 50-60.
- Recipe can be halved.
- Dig in and enjoy!
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