Crab Rangoon Wonton Cups Food

CRAB RANGOON WONTON CUPS

Steps:

• Lightly grease mini muffin pan with cooking spray. Place one wonton wrapper on each muffin cup and lightly spritz with cooking spray.
• Bake in a 350 F for about 8 to 10 minutes or until edges begin to brown. Remove from oven and allow to slightly cool.
• In a bowl, beat cream cheese with hand mixer until smooth and fluffy.
• Add crab meat, garlic, Worcestershire sauce, and 3/4 of the green onions. Stir to combine.
• Using a scoop, fill wonton cups with cream cheese mixture.
• Return to oven to bake for about 8 to 10 minutes or until filling is heated through.
• Remove from oven and top with remaining green onions. Serve immediately with dipping sauce of choice.

CRAB RANGOON WONTON CUPS

Steps:

• Preheat oven to 350°.
• Spray muffin pan with cooking spray.
• Place one wonton wrapper in each muffin cup; bake 10 minutes or until edges begin to brown.
• Remove from oven and cool slightly.
• In a medium mixing bowl, combine cream cheese, sour cream, 1 sliced green onion, worcestershire sauce, and soy sauce. Stir well.
• Place crab in a small food processor and process until finely chopped. Stir chopped crab into cream cheese mixture.
• Spoon filling into baked wonton shells; bake for an additional 8-12 minutes.
• Top with sliced green onions. Serve with sweet & sour or sweet chili sauce as desired.

CRAB WONTON CUPS

Steps:

• Preheat oven to 350°. Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake until lightly browned, 8-9 minutes. , Meanwhile, in a small bowl, beat cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in crab, green onions and red pepper; spoon into wonton cups. Sprinkle with Parmesan cheese. , Bake until filling is heated through, 10-12 minutes. Serve warm. If desired, garnish with minced chives. Refrigerate leftovers.

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 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.

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.

CRAB RANGOON CUPS

Steps:

• Preheat oven to 350 degrees.
• Mix first four ingredients together. Set aside.
• Spray wonton wrapper with non-stick cooking spray and place sprayed side down in mini-muffin tin.
• Place a heaping teaspoon of crab mixture in each cup.
• Bake 12-15 minutes.
• Remove from oven and top each with 1/2 teaspoon duck sauce.

CRAB RANGOON WONTON CUPS

Steps:

• Heat oven to 350 degrees.
• Lightly spray 12 small muffin cups.
• Melt 1 tablespoon of butter and lightly brush each wonton pastry before pushing into muffin cups.
• Saute green onions.
• Melt cheeses and mayonnaise in pan.
• Add seasonings and lemon juice.
• Add filling (could be crab, shrimp, mushrooms) to heat only.
• Scoop into wonton cups.
• Bake 12-15 minutes until wontons are golden brown.

CRAB SALAD IN CRISP WONTON CUPS

Steps:

• Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.
• Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.
• Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.
• In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.

CRAB RANGOON

Steps:

• Remove the cream cheese from its packaging, set it in a large bowl and let it soften at room temperature for at least 1 hour.
• Make the dipping sauce, if desired: Stir the ketchup, sugar and rice vinegar in a small saucepan over medium-high heat and bring it just to a boil, whisking until the sugar dissolves. Set aside to cool completely.
• Add the scallions, lemon zest, sugar and salt to the softened cream cheese. Using clean hands, gently flake the crab meat into a separate bowl; pick out any shell fragments. Using a silicone spatula, mix the shredded crab into the cream cheese mixture until evenly incorporated.
• Unwrap the wonton wrappers from their packaging and separate them from one another. (This will speed up the process when filling them.) Stack them loosely and completely cover with a damp paper towel to keep them moist. Place 1 cup water in a nearby bowl.
• Place a wrapper on a flat surface, rotated in a diamond position. Spoon 2 to 3 teaspoons of the filling into its center, using another small spoon to assist scraping it off the teaspoon. Dip your index finger into the water, then use it to moisten the entire edge of the wrapper. To make a simple rangoon, fold the wrapper into a triangle by pulling one corner to its opposite corner, pressing out any air and sealing the wonton shut. To make a star-shaped rangoon, lift the left and right corners underneath between your index fingers and thumbs, and lift them up toward the center, pinching your index fingers and thumbs along the seams to fold each tip as you do it, so that a four-pointed star shape forms. Squeeze out any air, then seal the wrapper along the other two tips so the filling is entirely encased.
• Place the sealed rangoon on a sheet pan or flat surface dusted with flour as you repeat with the remaining wrappers and filling. Freeze them for at least 15 minutes (or up to 2 weeks in an airtight container) before cooking to ensure that they leak less during frying.
• Heat the oil in a large, heavy pot or Dutch oven to 350 degrees. (The temperature will fluctuate when frying, but make sure the oil doesn't smoke or dip below 300 degrees.) Keep the oil over a medium flame or half power on an electric range to help maintain the temperature. Working in batches, fry the rangoons until golden brown and crispy, about 3 to 4 minutes. Using a slotted spoon, transfer them to a paper towel-lined baking sheet.
• Let cool a few minutes before enjoying, as they will be lava-hot out of the fryer. Enjoy with the optional dipping sauce or another sauce of your choice.