Baked Crab Rangoons Food

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BAKED CRAB RANGOON



Baked Crab Rangoon image

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

16 ounces neufchatel cheese, softened (low fat cream cheese)
1 (6 ounce) can crabmeat, drained and flaked
4 -5 green onions, thinly sliced
1 garlic clove, minced
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1 (48 count) package wonton skins
1/4-1/2 cup melted butter

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.

BAKED CHINESE CRAB RANGOON



Baked Chinese Crab Rangoon image

These delicious Chinese treats lack the normal MSG and are not deep fried like most rangoons are. They are a much healthier version. Try them, you'll love it.

Provided by Waffles

Categories     Lunch/Snacks

Time 25m

Yield 1 ragoon, 12-17 serving(s)

Number Of Ingredients 5

1 (8 ounce) package low-fat cream cheese
1/4 cup green onion (chopped)
1/4 cup imitation crabmeat (chopped)
2 tablespoons sugar
wonton wrapper

Steps:

  • Mix cream cheese, onions, crab, and sugar together in a bowl.
  • Put about one TBSP of the mixture into the middle of a won ton wrapper and fold the wrapper up around the cream cheese mixture. (Folding doesn't matter as long as the wrapper is around the cream cheese mix).
  • Continue to do this until the all the cream cheese mixtures is used and then put them on a slightly greased baking sheet.
  • Bake at 350F for about 12 minutes or until the corners of the won ton wrappers turn brown. I always check them at about 8 and 10 minutes or so, just to make sure.
  • Should make about 15 or so.
  • Happy Baking!

Nutrition Facts : Calories 62.8, Fat 4.5, SaturatedFat 2.8, Cholesterol 15.3, Sodium 115.5, Carbohydrate 3.3, Fiber 0.1, Sugar 2.1, Protein 2.5

CRAB RANGOON



Crab Rangoon image

This is said to be the closest to the rangoon served at a certain Asian food chain. The rangoon can also be deep-fried instead of baked.

Provided by Carol Belle

Categories     Appetizers and Snacks     Seafood     Crab

Time 50m

Yield 8

Number Of Ingredients 7

1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crabmeat, drained and flaked
2 green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
½ teaspoon light soy sauce
48 wonton wrappers

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.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 29.2 g, Cholesterol 53.8 mg, Fat 10.8 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 6.3 g, Sodium 460.6 mg, Sugar 0.3 g

CRAB RANGOON



Crab Rangoon image

Provided by Jeff Mauro, host of Sandwich King

Time 55m

Yield 36 wontons

Number Of Ingredients 15

1 cup sugar
1/2 cup pineapple or orange juice
1/2 cup rice wine vinegar
1/4 cup maraschino cherry syrup (from the jar)
1/4 cup ketchup
Pinch kosher salt
1 1/2 tablespoons cornstarch
8 ounces lump crab meat
8 ounces cream cheese, at room temperature
2 green onions, fine dice
1 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
36 wonton wrappers
1 large egg, beaten
Vegetable oil, for frying

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



Crab Rangoon image

Make Crab Rangoon at home with cream cheese spread and a can of crabmeat! Crab Rangoon isn't too complicated, and you can skip the takeout with this recipe!

Provided by My Food and Family

Categories     Sauces & Condiments

Time 30m

Yield 15 servings

Number Of Ingredients 5

1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 can (6 oz.) crabmeat, drained, flaked
30 won ton wrappers
1-1/2 cups oil
1/3 cup KRAFT Sweet'N Sour Sauce

Steps:

  • Mix cream cheese spread and crabmeat; spoon onto won ton wrappers, adding about 1 tsp. crabmeat mixture to each.
  • Moisten edges of wrappers with water; fold diagonally in half. Press edges together to seal.
  • Heat oil in medium skillet or wok to 360°F. Add won tons, in batches; cook 1 to 2 min. or until golden brown on both sides, turning once. Remove from skillet with slotted spoon; drain on paper towels. Serve with sauce.

Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 220 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 3 g, Protein 4 g

LINDA'S BAKED CRAB RANGOON



Linda's Baked Crab Rangoon image

These delicious little morsels are to die for! Creamy cheese and crab with lemon. Doesn't get much better than that! Great as an appetizer for any social event, but don't wait until then. Make them for yourself and the family, and see for yourself how DELISH they are alone, or with any kind of dipping sauce you might like. I love them with my recipes for Recipe #270395 and Recipe #206003.

Provided by Lindas Busy Kitchen

Categories     Crab

Time 23m

Yield 8 serving(s)

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
3 tablespoons yellow onions, finely chopped
2 tablespoons lemon juice
1 tablespoon garlic juice, I used some from a jar of chopped garlic in juice
8 ounces crab or 8 ounces imitation crabmeat, finely chopped
16 wonton wrappers
water
canola oil, to brush on won tons
Chinese duck sauce or plum sauce, for dipping

Steps:

  • Preheat oven to 350°F.
  • Put cream cheese in a glass dish, and microwave for 30 secs., until softened.
  • Chop the onions finely, and add to cream cheese.
  • Add your lemon and garlic juice, and mix well.
  • Chop the crab finely, or use the blender. Add to cream cheese mixture, and mix in well.
  • Place a heaping teaspoonful of mixture into the center of 8 won ton wrappers.
  • Dip you finger into the water, then rub around the edges of each won ton. Take another won ton wrapper, and wet one side around the edges, and put it on top of the mixture.
  • Seal the two wrappers together, pressing with your fingers all around the edge. Continue with the rest of the won ton wrappers, until all are completed.
  • When done, grease a cookie sheet with oil.
  • Rub each won ton in the grease on the bottom of the cookie sheet, and place each won ton on sheet. When all the won tons are done and on the sheet, brush a little oil on top, so they get nice and crispy around the edge.
  • Put in the oven, and bake for 8-12 minutes, depending on how crispy you like them.
  • When done, place on a layer of paper towels to absorb grease.
  • Serve with your favorite Duck or Plum Dipping Sauce.
  • Makes 8 lg. won tons.

Nutrition Facts : Calories 172.4, Fat 10.4, SaturatedFat 6.3, Cholesterol 49.3, Sodium 259.2, Carbohydrate 10.9, Fiber 0.4, Sugar 0.3, Protein 8.7

KRAFTS BAKED CRAB RANGOON



Krafts Baked Crab Rangoon image

Make and share this Krafts Baked Crab Rangoon recipe from Food.com.

Provided by Mande-kay

Categories     Crab

Time 40m

Yield 12 wanton, 12 serving(s)

Number Of Ingredients 5

1 (6 ounce) can white crab meat, drained, flaked
4 ounces neufchatel cheese
1/4 cup thinly sliced green onion
1/4 cup kraft mayo light mayonnaise
12 wonton wrappers

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.

Nutrition Facts : Calories 78.9, Fat 4.2, SaturatedFat 1.7, Cholesterol 17.1, Sodium 275.4, Carbohydrate 5.5, Fiber 0.2, Sugar 0.3, Protein 4.5

CHEF JOHN'S CRAB RANGOON



Chef John's Crab Rangoon image

While not 'authentic,' these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. I'm using a 1 to 1 ratio of crab to cream cheese.

Provided by Chef John

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h50m

Yield 6

Number Of Ingredients 17

8 ounces cream cheese
8 ounces crab meat, drained well
⅓ cup chopped green onions
1 clove crushed garlic
1 teaspoon soy sauce
½ teaspoon fish sauce
½ teaspoon Worcestershire sauce
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
¼ teaspoon sesame oil
1 pinch cayenne pepper
60 (3.5 inch square) wonton wrappers
Canola oil for frying
1 cup ketchup
¼ cup rice vinegar
2 tablespoons brown sugar
1 tablespoon sriracha hot sauce, or to taste

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.

Nutrition Facts : Calories 589.5 calories, Carbohydrate 63.2 g, Cholesterol 70.8 mg, Fat 29.8 g, Fiber 1.9 g, Protein 18.1 g, SaturatedFat 10.5 g, Sodium 1512 mg, Sugar 13.8 g

CRAB RANGOON I



Crab Rangoon I image

Everyone will love these bite-size, fried dumplings stuffed with crab. You can make these in advance of the festivities, and freeze on trays until party time.

Provided by Tanja

Categories     Appetizers and Snacks     Seafood     Crab

Time 30m

Yield 10

Number Of Ingredients 8

1 (14 ounce) package small won ton wrappers
2 (8 ounce) packages cream cheese, softened
1 teaspoon minced fresh ginger root
½ teaspoon chopped fresh cilantro
½ teaspoon dried parsley
3 tablespoons dark soy sauce
1 pound crabmeat, shredded
1 quart oil for frying

Steps:

  • Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
  • In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
  • Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
  • Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.

Nutrition Facts : Calories 393.4 calories, Carbohydrate 23.9 g, Cholesterol 93.2 mg, Fat 25.6 g, Fiber 0.7 g, Protein 16.5 g, SaturatedFat 11.2 g, Sodium 778.4 mg, Sugar 0.1 g

BAKED CRAB RANGOONS



Baked Crab Rangoons image

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

1 package (8 ounces) reduced-fat cream cheese
1/2 cup mayonnaise
2 green onions, sliced
1 tablespoon paprika
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon reduced-sodium soy sauce
8 ounces fresh crabmeat
40 wonton wrappers
Chinese-style mustard

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



Crab Rangoon image

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

8 ounces (227 g) lump crabmeat or snow crabmeat
16 ounces (454 g) cream cheese, at room temperature
2 scallions (whites only), very finely chopped
2 tablespoons (5 g) finely chopped tarragon
Kosher salt and freshly ground black pepper
24 wonton skins (square)
1 egg, slightly beaten, for sealing
2 quarts (1.9 L) vegetable oil, for frying
Sweet chili or plum sauce, for serving

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.

BAKED CRAB RANGOONS



Baked Crab Rangoons image

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

1/8 tsp garlic salt
1/8 tsp worcestershire sauce
14 wonton wrappers
1 small green onion
4 oz real or imitation crab meat
3 oz cream cheese, room temperature

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.

CRAB RANGOON



Crab Rangoon image

Bite into these golden appetizers, and you'll find a creamy crab filling that rivals restaurant fare. Best of all, these crowd-pleasers are baked and not fried, so you don't have to feel guilty about enjoying them.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 14 appetizers.

Number Of Ingredients 7

3 ounces reduced-fat cream cheese
1/8 teaspoon garlic salt
1/8 teaspoon Worcestershire sauce
1/2 cup lump crabmeat, drained
1 green onion, chopped
14 wonton wrappers
Cooking spray

Steps:

  • In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. , Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 43 calories, Fat 1g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 117mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

BAKED CRAB RANGOON



Baked Crab Rangoon image

Although these Asian-inspired appetizers feel fancy, they're actually easy to prepare. Baking the rangoon instead of deep frying them not only saves time but reduces the mess.-Sue Bennett, Shelburn, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 5

12 wonton wrappers
4 ounces cream cheese, softened
1/4 cup mayonnaise
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/4 cup thinly sliced green onions

Steps:

  • Press wonton wrappers into greased miniature muffin cups. Bake at 350° for 6-7 minutes or until lightly browned., Meanwhile, in a small bowl, beat cream cheese and mayonnaise until smooth. Stir in crab and onions; spoon into wonton cups. Bake for 10-12 minutes or until heated through. Serve warm.

Nutrition Facts : Calories 104 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 146mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

CRISPY CRAB RANGOON



Crispy Crab Rangoon image

My husband loved the appetizers we ordered at a Chinese restaurant so much that I was determined to develop a crab rangoon recipe to make them at home. After two more trips to the restaurant to taste them again and about four home trials, I had them perfected. -Cathy Blankman, Warroad, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 7

3 ounces cream cheese, softened
2 green onions, finely chopped
1/4 cup finely chopped imitation crabmeat
1 teaspoon minced garlic
16 wonton wrappers
Oil for frying
Sweet-and-sour 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.

Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 77mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

BAKED CRAB RANGOON FROM PHILADELPHIA®



Baked Crab Rangoon from PHILADELPHIA® image

What's old is new again, and so's this classic appetizer. Crispy won ton wrappers hold a creamy mixture of crab meat for a better-for-you bite that will never go out of style.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 40m

Yield 12

Number Of Ingredients 5

1 (6 ounce) can crabmeat, drained, flaked
4 ounces PHILADELPHIA Neufchatel Cheese, softened
2 green onions, thinly sliced
¼ cup KRAFT Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers

Steps:

  • Heat oven to 350 degrees F.
  • Combine first 4 ingredients.
  • Place 1 won ton 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.

CRAB RANGOON



Crab Rangoon image

These are the crab rangoons I served the entire time I was in business. We made and served countless thousands of them.

Provided by tgobbi

Categories     Crab

Time 22m

Yield 16-20 wontons

Number Of Ingredients 9

1 (6 ounce) can crabmeat
6 ounces cream cheese, room temp
1/2 tablespoon minced garlic
1 dash Worcestershire sauce
1/2 teaspoon salt
1 dash white pepper
wonton skins
1 beaten egg
deep frying oil

Steps:

  • Pick over the crab to remove pieces of shell.
  • Use only about 1/2 t of filling for each wonton.
  • Seal edges with beaten egg.
  • (Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)!
  • Deep fry at 350º until golden brown and crispy.
  • Blot on paper towels.

Nutrition Facts : Calories 50.2, Fat 4, SaturatedFat 2.2, Cholesterol 27.8, Sodium 200.3, Carbohydrate 0.6, Sugar 0.4, Protein 3

BAKED CRAB RANGOON



Baked Crab Rangoon image

Learn how to make these crispy Baked Crab Rangoons filled with creamy crabmeat! Watch the video to find out more about this Healthy Living appetizer recipe.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 12 servings

Number Of Ingredients 5

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 can (6 oz.) crabmeat, drained, flaked
2 green onions, thinly sliced
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
12 wonton wrappers

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.

Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

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From pinterest.com


CRAB RANGOON RECIPES ALL YOU NEED IS FOOD
BAKED CRAB RANGOON RECIPE - FOOD.COM. 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. Total Time 45 minutes. Prep Time 45 minutes. Yield 48 rangoon. Number Of Ingredients 8. Ingredients; 16 ounces neufchatel cheese, softened (low fat cream …
From stevehacks.com


CRAB RANGOONS #SUNDAYSUPPER - RECIPES FOOD AND COOKING
Instructions. Mix together the cream cheese, crab meat and sugar. Put a scant teaspoon in the center of the won ton wrapper. Moisten the edges with water. Bring up each corner and form a point in the center. Make sure edges are tightly sealed. Preheat a pan of oil to 350 degrees. Put some of the crab rangoons in the oil.
From recipesfoodandcooking.com


CRAB RANGOON CASSEROLE | RACHAEL RAY | RECIPE - RACHAEL ...
Preheat oven to 400°F, with rack at center. Heat water to boil for egg noodles. Heat large nonstick skillet over medium heat with oil, add shallots and soften 2 minutes. Add garlic, ginger, bay, salt and pepper, stir a minute more, then add Shaoxing or dry sherry and chicken broth or stock. Season the crab with Old Bay and hot sauce and soy ...
From rachaelrayshow.com


BEST EVER CRAB RANGOON - FOODTASIA
Baked Crab Rangoon. Crab Rangoon can also be baked if you’d like to save some calories. They won’t have quite the same texture, but they will still taste awesome! Heat a baking sheet in a 375° F oven for 5 minutes. Remove the pan from oven, brush with oil or spray with cooking spray, and arrange the filled and folded wontons on it. Brush ...
From foodtasia.com


OVEN BAKED CRAB RANGOONS RECIPE - SIZZLING EATS
Directions: Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. In a food processor, pulse crab meat until fine. Add it to a large bowl, and combine it with the softened cream cheese, sugar, green onion, garlic powder, and Worcestershire sauce.
From sizzlingeats.com


VEGAN RANGOON RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Easy Vegan Rangoon Dip - Easy Vegan Recipes | Namely Marly tip namelymarly.com. Rich and creamy, this Easy Vegan Rangoon Dip, tastes just like the crab rangoon from a Chinese restaurant, but made with dairy-free cream cheese…and no crab meat. Ready in around 20 minutes, grab some chips and start dipping!
From therecipes.info


BAKED CRAB RANGOONS RECIPES ALL YOU NEED IS FOOD
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 …
From stevehacks.com


HOW TO FRY CRAB RANGOON RECIPES
2020-09-14 · Crab Rangoon Dip Recipes to Try. Although this crunchy treat is already delicious on its own, we recommend finishing it off by dipping it into our creamy crab rangoon dip or … From recipes.net 4/5 (7) Total Time 35 mins Category Dumplings Calories 213 per serving. In a medium bowl, combine the crab meat, cream cheese, garlic, and Worcestershire sauce. …
From tfrecipes.com


CRAB RANGOON CASSEROLE RECIPE | RACHAEL RAY
Baked · Comfort Food · Fish and Seafood · Rachael Ray Show · Jan 27, 2022. Crab Rangoon Casserole. This recipe originally appeared on the Rachael Ray Show. Get the full recipe here: Crab Rangoon Casserole. Share Share on Facebook Tweet Tweet on Twitter Pin it Pin on Pinterest.
From rachaelray.com


WHAT THE HECK IS CRAB RANGOON ANYWAY? - GASTRO OBSCURA
American Chinese crab rangoon is a 1940s crab-and-cream-cheese dip stuffed into a wonton and deep-fried—a pure distillation of tiki fusion weirdness. Crab rangoon is, after all, a preposterous ...
From atlasobscura.com


CRAB RANGOON RECIPE - MASHED.COM
Crab rangoon reportedly takes its name from the city of Yangon, capital of Myanmar, though the best evidence indicates that it was probably invented by restaurateur Victor Bergeron of Trader Vic's restaurant in San Francisco (via Atlas Obscura).Yes, that all gets a bit confusing, but what won't confuse you is the delightfully simple recipe that leads to delicious …
From mashed.com


BAKED CRAB RANGOONS RECIPE: HOW TO MAKE IT - FOOD NEWS
Baked Crab Rangoon adapted from Food.com (via Iowa Girl Eats) 2 tablespoons sour cream (light is fine) 8 oz cream cheese, softened (I used reduced fat) 1 scallion, thinly sliced 1 garlic clove, minced 1/4 teaspoon ground ginger 1 teaspoon soy sauce 1/2 teaspoon sugar 1/2 cup crab meat, drained wonton wrappers. As an alternative to frying, you can place rangoons on …
From foodnewsnews.com


BAKED CRAB RAGOON RECIPES ALL YOU NEED IS FOOD
Stevehacks - Make food with love. BAKED CRAB RAGOON RECIPES More about "baked crab ragoon recipes" SWEET AND SOUR SAUCE I RECIPE | ALLRECIPES. An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice! Provided by NAG_CA. Categories Sauces. Total Time 12 minutes. Prep Time 2 minutes. Cook Time 10 …
From stevehacks.com


BEST CRAB RANGOON RECIPE - HOW TO MAKE CRAB RANGOON
Fill a large heavy-bottomed pot or dutch oven with about 3 to 4 inches of oil and heat to 350°. Working in batches of 4 to 5, add your rangoon …
From delish.com


CRAB RANGOONS & ORANGE SAUCE RECIPE | CRAB RECIPES ...
Directions. For the sauce: Whisk together the orange juice, soy sauce, honey, vinegar, sesame oil, and sesame seeds in a small mixing bowl. Divide between ramekins or small pots; cover and chill until ready to serve. (Reserve the orange wedges for serving.) For the rangoons: Heat the oil in a wok or heavy-based saucepan to 350°F; use an ...
From fultonfishmarket.com


FOOD WISHES VIDEO RECIPES: CRAB RANGOON – RHYMES WITH SWOON
Many people are surprised when they find out that crab rangoons are about as Asian as Buffalo chicken wings, but it’s true. Even though they’re commonly found on Chinese and Thai menus, they were actually invented in San Francisco, at Trader Vic’s, in 1956. While not “authentic,” these crispy crab and cream cheese wontons are one of the most addictive, …
From foodwishes.blogspot.com


BAKED CRAB RANGOON RECIPE | MYRECIPES
Preheat oven to 375ºF. Mist a 24-cup mini muffin pan with cooking spray. Gently mix cream cheese, crab and scallions in a medium bowl. Advertisement. Step 2. Place a wonton wrapper on a working space with 1 point facing you. Cover remaining wrappers with a damp paper towel and set a bowl of water nearby.
From myrecipes.com


CRANBERRY-CRAB RANGOONS RECIPE - MING TSAI | FOOD & WINE
In a large bowl, mix the crab, cream cheese, Cranberry Chutney and 3 tablespoons of the chives. Season with salt and pepper. Lay out 4 to 6 wonton skins, lightly brush …
From foodandwine.com


BAKED CRAB RANGOON RECIPES ALL YOU NEED IS FOOD
BAKED CRAB RANGOON RECIPE - FOOD.COM. 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. Total Time 45 minutes. Prep Time 45 minutes. Yield 48 rangoon. Number Of Ingredients 8. Ingredients; 16 ounces neufchatel cheese, softened (low fat cream …
From stevehacks.com


CRAB RANGOON - SPACESHIPS AND LASER BEAMS
This authentic crab rangoon recipes is totally irresistible! Wontons full of creamy crab filling are folded up and fried to perfection for the ultimate crunchy, creamy appetizer. Prep Time 30 minutes. Cook Time 30 minutes. Total Time 1 hour. Servings 40. Print Recipe Pin Recipe Review Recipe. Ingredients . 1x 2x 3x. 6 ounces crab meat (4 ounces when drained) 8 ounces …
From spaceshipsandlaserbeams.com


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