Lindas Baked Crab Rangoon 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.

LINDA'S BAKED CRAB RANGOON

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.

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.

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 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.