Baked Crab Rangoon Recipes

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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.

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 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
Calories 104 calories
Fat7g fat (3g saturated fat)
Cholesterol25mg cholesterol
Sodium146mg sodium
Carbohydrate5g carbohydrate (0 sugars
Fiber0 fiber)
Protein4g protein.

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.

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
Calories80
Fat3.5 g
SaturatedFat1.5 g
TransFat0 g
Cholesterol25 mg
Sodium170 mg
Carbohydrate0 g
Fiber0 g
Sugar0 g
Protein5 g

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.

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.

BAKED CRAB RANGOON



Baked Crab Rangoon image

I got this recipe from KraftFoods.com but I made 2 small (but fabulous) changes. We had this with Recipe #55709.

Provided by MsPia

Categories     Crab

Time 25m

Yield 15 shells, 5 serving(s)

Number Of Ingredients 5

1 (6 ounce) can crabmeat, drained, flaked
4 ounces cream cheese with vegetables
1/4 cup green onion, thinly sliced
1/4 cup mayonnaise
1 (2 1/8 ounce) box miniature phyllo cups (15 shells)
Calories112
Fat4.9
SaturatedFat0.8
Cholesterol17.3
Sodium426.8
Carbohydrate9.5
Fiber0.4
Sugar0.9
Protein7.3

Steps:

  • PREHEAT oven to 350°F.
  • Mix crabmeat, veggie cheese, onions and mayo.
  • Put phyllo shells on cookie sheet.
  • Fill evenly with crabmeat mixture.
  • BAKE 18 to 20 minutes or until filling is heated through.
  • Serve warm. Garnish with chopped green onions, if desired.

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

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
Calories261.2 calories
Carbohydrate29.2 g
Cholesterol53.8 mg
Fat10.8 g
Fiber1 g
Protein11.2 g
SaturatedFat6.3 g
Sodium460.6 mg
Sugar0.3 g

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.

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