Baked Crab Rangoon With Ginger Lime Dipping Sauce Food

BAKED CRAB RANGOON

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.

CRAB RANGOON

Steps:

• For the sweet and sour sauce: Add the sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt to a 3-quart saucepan over medium-low heat and cook, stirring, until the sugar is dissolved. Combine the cornstarch with 1/4 cup water in a bowl and mix well; add this to the sugar mixture. Turn the heat to medium-high and cook, stirring constantly, until the mixture thickens, 3 to 4 minutes. Chill in the refrigerator until ready to serve.
• For the wontons: Combine the crab, cream cheese, green onions, soy sauce and Worcestershire sauce in a large bowl. Mix well to combine; I found using your hands can sometimes be the best way. Lay out the wonton wrappers on a clean work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Moisten the edges of the wrappers with a little of the egg wash, then fold each into a triangle. Press to seal the wontons, squeezing out any trapped air; this will ensure that the wontons stay closed during frying.
• Heat 2 inches oil in a deep-fryer or a Dutch oven to 375 degrees F. Fry a few wontons at a time until golden brown, 3 to 4 minutes. When you add the wontons to the oil, the temperature will drop about 10 degrees. Try to keep the temperature maintained at 360 degrees F. Remove to a paper towel-lined plate or sheet pan fitted with a wire rack. Repeat with the remaining wontons. Serve with the sweet and sour sauce and enjoy!

CRAB RANGOON

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.

CHEF JOHN'S CRAB RANGOON

Steps:

• Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
• Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
• Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
• Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

BAKED CRAB RANGOONS

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.

BAKED CRAB RANGOON

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.

BAKED CRAB RANGOON WITH THAI GINGER-LIME DIPPING SAUCE

Steps:

• Prehat the oven to 350°. Lightly spray the bottom of the cups of a muffin tin with a non-stick cooking spray.
• FILLING - Add the crab meat, cream cheese, chopped green onion, minced onion, teriyaki sauce and white pepper to a small mixing bowl and mix until well blended.
• Place the wonton wrappers on a flat surface. Add spoonfuls of the crab filling to the center of each wonton wrapper. Take two opposite tips of a wonton wrapper, and bring the tips to meet over the center of the filling. Take the other two opposite tips of the wonton wrapper and bring them to the center. Gently pinch the four tips together. Repeat with remaining wonton wrappers.
• Lift each Crab Rangoon appetizer gently and place one into each of the cups of the coated muffin tin. Bake in a 350° oven for 16-18 minutes or until the tips of the wonton wrappers are lightly browned.
• DIPPING SAUCE - In the meantime, add all the dipping sauce ingredients to a small bowl and mix until well blended. If you want a thinner sauce, you can place all the dipping sauce ingredients in a food processor and puree or blend for 10 to 20 seconds.
• When the appetizers are done, remove the pan from the oven and let them cool in the pan for about 1 minute. Then carefully lift each baked rangoon and place on a platter.
• Serve (either warm or at room temperature) with the Thai Ginger-Lime Dipping Sauce.

CRAB-FILLED EGG ROLLS WITH GINGER-LIME DIPPING SAUCE

Steps:

• Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
• Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
• Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
• Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

BAKED CRAB RANGOON RECIPE

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.

BAKED CRAB RANGOON

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.