CRABBY CREAM CHEESE WONTONS
Wonton wrappers are filled with cream cheese, crab meat (I use imitation, but you can use either), garlic, and onions. You just have to heat them so the cheese is melted hot. Don't overcook. Serve with rice and sweet and sour sauce. Good as an appetizer, or meal.
Provided by Shawn Salzman
Categories Appetizers and Snacks Seafood Crab
Time 50m
Yield 15
Number Of Ingredients 10
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.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 21.4 g, Cholesterol 39.7 mg, Fat 17.4 g, Fiber 1 g, Protein 7.5 g, SaturatedFat 7.5 g, Sodium 589.7 mg, Sugar 2.2 g
CREAMY CRAB WONTONS
How about a fast festive appetizer just for two? These hot, crispy little bites boast a rich creamy filling with a hint of crab. "They simply melt in your mouth," promises Robin Boynton of Harbor Beach, Michigan. Suggestion: serve wontons with plum sauce or sweet-and-sour sauce for dipping.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts :
CRAB AND CREAM CHEESE WONTONS
These are really good served with sweet and sour sauce or your favorite dipping sauce. If you like them a little more creamy just add more cream cheese.Sometimes I also add a little cheddar cheese into the filling. This recipe is from the wonton wraps package. Quantity and time is an estimate.
Provided by cookiedog
Categories Crab
Time 25m
Yield 25 wontons
Number Of Ingredients 10
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.
Nutrition Facts : Calories 61, Fat 1.3, SaturatedFat 0.6, Cholesterol 15.1, Sodium 131.2, Carbohydrate 9.3, Fiber 0.3, Protein 2.8
CRABBY CREAM CHEESE WONTONS (CRAB RANGOON)
Make and share this Crabby Cream Cheese Wontons (Crab Rangoon) recipe from Food.com.
Provided by spatchcock
Categories Crab
Time 40m
Yield 15 serving(s)
Number Of Ingredients 11
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).
CRAB AND CREAM CHEESE WONTONS (SWEET!)
I've searched the web for crab won tons that tasted like the ones at my local Chinese restaurant. After no luck and recipes gone horribly wrong, I asked the owner of the restaurant. Apparently they get them shipped from China, pre-made. So she had no idea. So I went home and decided to try it myself - WITHOUT help from anyone else. The result - AWESOME! I've managed to get the taste of the ones from the restaurant. And they're SWEET too.
Provided by Mel P.
Categories Dessert
Time 31m
Yield 20 Depends on size
Number Of Ingredients 5
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 DIP
Steps:
- In a medium bowl, mix together the cream cheese, mayonnaise, Worcestershire, lemon juice, sherry, crab boil seasoning, salt, and pepper. Fold in the crabmeat and chives. Top with additional chives.
CRAB AND CREAM CHEESE DIP
Steps:
- Place 1/2 the crabmeat in the bowl of a food processor. Add 1/3 of the cream cheese, hot sauce, Worcestershire, horseradish, mustard, 2/3 of the green onions, salt, and pepper. Puree, running the processor for about 15 seconds. Scrape the sides and bottom of the bowl with a rubber spatula, add 1/2 the remaining cream cheese, and puree until well blended, about 15 seconds. Stop and scrape the bowl again, add the remaining cream cheese, and process until well incorporated. Adjust seasoning. Fold in the remaining onions and crabmeat and serve as a dip. Or, to make canapes, reserve the remaining crabmeat, place the puree in a pastry bag, and pipe it onto crackers or toast points. Season the reserved crabmeat, and garnish the canapes with the crabmeat and the remaining green onions.
PARADISE CRAB DIP WONTONS
Provided by Sandra Lee
Categories appetizer
Time 27m
Yield 6 servings (4 wontons each)
Number Of Ingredients 6
Steps:
- Mix crabmeat, cream cheese, steak sauce, and garlic powder together in a medium bowl. Place 1 1/2 teaspoons of crab mixture in the center of each wonton wrapper. Moisten the edges of the wrapper with water; fold in half diagonally and press edges to seal. Repeat with remaining filling and wonton wrappers. Heat 1/4-inch oil in a large skillet over medium-high heat. When oil is hot (around 350 degrees F), carefully add the wontons, in batches as necessary, and fry until lightly browned, about 1 to 2 minutes on each side. Remove to a paper towel-lined platter to drain before serving.
CREAM CHEESE WONTONS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 24 wontons
Number Of Ingredients 11
Steps:
- For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
- For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
- One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to "paint" the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
- Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
- In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
- It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.
CREAMY CRAB AND SHRIMP WONTONS
Make and share this Creamy Crab and Shrimp Wontons recipe from Food.com.
Provided by GrandmaG
Categories Crab
Time 40m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix cream cheese, green onion, bread crumbs and crab meat together.
- Add salt and pepper to taste.
- (I omit this).
- Spray mini muffin pan with cooking spray, and push in 1 wonton wrapper to form a cup.
- The edges will stick out.
- Add a small teaspoonful of cream cheese mixture into each cup.
- Top with 1 shrimp, and a small pinch of shredded cheese.
- Bake in 350 degree oven, until wonton wrapper is slightly browned, about ten minutes.
SIMPLY SCRUMPTIOUS CRAB WONTONS
This is a recipe my friend Kym showed me - and I have been making it ever since!! It goes great with my Sweet and Sour Meatballs - I serve this as an appetizer when I have guests with a little sweet chili sauce - YUMMY!! Vary amounts depending on the number of wontons you want - the filling is great spread on French bread with cheddar cheese and baked open face too!!
Provided by Mommy Diva
Categories Crab
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 611.7, Fat 47.3, SaturatedFat 19, Cholesterol 92.6, Sodium 914.2, Carbohydrate 32.5, Fiber 1, Sugar 1, Protein 15.2
CRAB RANGOON (CREAM CHEESE CRAB WONTON)
Classic recipe for crab rangoon with cream cheese and scallions from Jet Tila.
Provided by Jet Tila
Categories Appetizer Crab Cream Cheese Fry Deep-Fry Green Onion/Scallion Hors D'Oeuvre Kid-Friendly Small Plates
Yield Makes 24 pieces
Number Of Ingredients 8
Steps:
- Press out as much liquid as possible from any crab meat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl combine the crab, cream cheese, green onion, tarragon, salt and pepper either with your hands or a mixer with a paddle attachment.
- Take a wonton skin, place 1 teaspoon of 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°F (182°C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a cookie sheet. I like to serve these with sweet chili or plum sauce.
CREAM CHEESE AND CRAB WONTONS
Steps:
- In a large bowl, mix the cream cheese, the flour (or toast), and the crab meat until well blended.
- Place one tablespoon of the crab and the cream cheese mixture in the middle of the wonton wrapper. Brush the egg around the edges of the wonton. Bring top corner over and press down the edges to seal. This will make a triangle shape. Bring both corners of the wonton to the top and pinch together to make final seal.
- Heat oil in deep frying pan. Oil is ready for frying when you place a wonton in it, and the outside wrapper starts to bubble. Fry wontons until golden brown, approximately 2 1/2 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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