Crab And Cream Cheese Wontons Food

CREAMY CRAB WONTONS

Steps:

• In a small bowl, combine the cream cheese, crab and onion. Place 1 rounded teaspoonful in the center of each wonton wrapper. Moisten wrapper edges with water; fold in half lengthwise and press firmly to seal. , Keeping the filling in the center, again fold wonton wrapper lengthwise. Moisten the top of the short edges with water. Bring the two top edges from opposite sides together, overlapping the edges; press and seal (finished wonton resembles a nurse's hat)., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm.

CRABBY CREAM CHEESE WONTONS

Steps:

• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
• Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.
• Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges.
• In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.

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 CREAM CHEESE WONTONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Lay wonton wrappers on prepared baking sheet. Place 1 teaspoon cream cheese in the center of each wonton wrapper.
• Lightly brush edges of wonton wrappers with water and fold each wrapper in half to form a triangle. Press edges to seal. Fold the tips of each triangle up together so that they meet in above the center of the wonton and press tips together to seal. Spray assembled wontons with cooking spray.
• Bake in the preheated oven until wontons are crispy and golden and the cream cheese is melted, 5 to 7 minutes.

CRAB AND CREAM CHEESE WONTONS (SWEET!)

Steps:

• Chop the crab and the onion into tiny pieces.
• Soak the onion in cold water. (The onion adds the tangy flavor. I only used the green and soaked it for a long time. If you like more onion, use the white and soak for less time).
• (Food processor may be used for next steps.)
• Add sugar to cream cheese and mix well.
• Add crab, mix well.
• Add onion, mix well.
• Using a butter knife, take some of the mixture and put into the middle of each wrapper. Bring sites together so it looks like a X from above. (the mixture holds it shut. It's important that you DO NOT seal the wrappers. The oil getting inside is what gives it it's texture.).
• Deep-Fry on 375ºF for 1-2 minutes - depending on how dark you want them. Even if they look soft when you take them out, they continue to cook after removed. Overcooking will burn the wrappers.
• (If cheese escapes a little - this is normal. If it happens every time and becomes bothersome, then just close the corners together more so it's self-sealed better. The X shape is basic, but you can squish them together more if needed).
• Place on paper towels to drain oil.
• Serving depends on how much you use in each wrapper. Time depends on how quick you are.

CRAB AND CREAM CHEESE WONTONS

Steps:

• Combine the crab, cream cheese, lemon zest and juice, salt, pepper and chives together.
• Place a heaping half-tsp of filling on one corner of wrap.
• Moisten the edges with egg wash.
• Bring one set of opposite corners together and seal all the edges, making a triangle.
• Next, bring the long ends of the triangle together, overlapping the corners slightly and sealing with more egg wash.
• Turn the third corner up if it isn't already, forming a small tortellini or hat-shape.
• Heat the oil to 350 degrees.
• Fry the egg rolls until they are golden brown, about 45 seconds to 1 minute.
• Drain well on paper towel.

LOCAL KINE WONTONS

Steps:

• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• In a medium bowl, mix the cream cheese, soy sauce, imitation crabmeat, water chestnuts and green onions.
• Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Fold into triangles and seal edges with moistened fingers.
• In small batches, fry the wontons in the hot oil 3 to 4 minutes, until golden brown. Drain on paper towels.

SIMPLY SCRUMPTIOUS CRAB WONTONS

Steps:

• Soften cream cheese on counter while prepping onions and cooking mixture.
• In skillet sauté onions, butter, crab with salt and pepper until onions are translucent.
• Immediately stir hot mixture into softened cream cheese until thoroughly mixed and creamy.
• Spoon small amount of mixture into middle of each wonton.
• Moisten fingertips and apply to edges of wrappers, then press together to close forming a triangular shape (folded in half).
• Bring outer tips together and press to loosely form a pointed fortune cookie shape.
• Heat oil in skillet (medium to medium high), and place wontons in hot oil.
• Turn a couple of times until all sides are lightly golden brown.
• Watch closely as they will turn dark very quickly. ;).
• When done place on a paper towel lined plate to drain; repeat until all are cooked.
• Serve with sweet chili sauce for dipping.
• Enjoy!

CRABBY CREAM CHEESE WONTONS (CRAB RANGOON)

Steps:

• In a medium bowl mix cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
• Place about a teaspoon of the cream cheese mixture in the center of each wonton wrapper.
• Put egg whites in a bowl.
• Use your fingers or a brush to apply the egg whites over two edges of the wonton wrappers.
• Fold into triangles and press to seal edges.
• In small batches, deep fry the won tons until golden brown, 2 to 4 minutes.
• Drain on paper towels and serve warm.
• (Note: to make this healthier I brush the whole wonton with egg white after it's sealed and then I just sauté it with no-calorie nonstick cooking spray).

BAKED CRAB WONTONS

Steps:

• Preheat oven to 350°. Press wonton wrappers into greased mini-muffin cups. Spritz wrappers with cooking spray. Bake until lightly browned, 5-7 minutes. , Beat cream cheese, mayonnaise, salt and pepper until smooth. Stir in remaining ingredients. Spoon into wonton cups. Bake until heated through, 9-11 minutes. If desired, serve with sweet-and-sour sauce., , , , , ,

CRAB RANGOON DIP WITH CRISPY WONTON CHIPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.
• Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.
• Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.
• While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C).
• Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).

CREAM CHEESE AND CRAB WONTONS

Steps:

• In a skillet melt butter over med heat.
• Add crab and onion.
• When well heated and starting shred, remove from heat.
• Place cream cheese in medium-sized mixing bowl.
• Add garlic powder and pepper.
• Pour heated crab and onion mixture; combine well.
• In a frypan heat vegetable oil (medium-high).
• Spoon small amounts into wonton wrappers.
• Fold up and drop into heated oil.
• Cook until golden brown.
• Serve warm with sweet and sour sauce.