CRAB RANGOON WONTON CUPS
If you love crab rangoon, you'll LOVE these baked Crab Rangoon Wonton Cups! They have all the flavors of your favorite Chinese appetizer in a baked wonton cup, which means they're not only better for you, but they're so much easier to make. Ready in 30 minutes or less, these bite sized wontons are the perfect appetizer for all your holiday parties....and guaranteed to be a HUGE hit. Serve them straight out of the oven or dip them in your favorite sweet & sour sauce. Any way you enjoy them, there's no question that this recipe is sure to become a favorite!
Provided by Cathy Trochelman
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 150 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 233 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
AIR FRYER CRAB RANGOON
Super crispy exterior with warm and fluffy pillow centers is what you'll get with this air fryer crab rangoon recipe. Serve with sweet chili sauce for dipping, if desired.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Dumpling Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Combine cream cheese, crab meat, scallions, soy sauce, and Worcestershire sauce in a bowl; stir until evenly combined.
- Preheat an air fryer to 350 degrees F (175 degrees C). Spray the basket of the air fryer with cooking spray. Fill a small bowl with warm water.
- Place 12 wonton wrappers on a clean work surface. Spoon 1 teaspoon of cream cheese mixture into the center of each wonton wrapper. Dip index finger into the warm water and wet around the sides of each wonton wrapper. Crimp wrapper corners upwards to meet in the center to form dumplings.
- Place dumplings in the prepared basket and spray the tops with cooking spray.
- Cook dumplings until desired crispness, about 8 to 10 minutes. Transfer to a paper towel-lined plate.
- While first batch is cooking, assemble remaining dumplings with the remaining wrappers and filling.
- Serve with sweet chili sauce for dipping.
Nutrition Facts : Calories 127.1 calories, Carbohydrate 11.1 g, Cholesterol 29.1 mg, Fat 6.9 g, Fiber 0.4 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 240.4 mg, Sugar 0.9 g
PHYLLO CRAB CUPS
These cute appetizers taste scrumptious in their phyllo tart shells-horseradish and paprika add a nice kick.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika. , Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown.
Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CRAB RANGOON
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
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.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 29.2 g, Cholesterol 53.8 mg, Fat 10.8 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 6.3 g, Sodium 460.6 mg, Sugar 0.3 g
CRAB WONTON CUPS
These tasty little crab tarts make excellent appetizers served warm and crispy from the oven. You can add them to your list of holiday finger food as well. They're true crowd-pleasers. -Connie McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 32 appetizers.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 153mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CRAB RANGOON WONTON CUPS
Easier and less messy than the traditional kind, also lower in fat. This recipe only makes 12 appetizers, but can be doubled easily. This is an Inn recipe I found on the web.
Provided by Cookiegirlandi
Categories Crab
Time 30m
Yield 12 wonton cups
Number Of Ingredients 9
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 RANGOON CUPS
Make and share this Crab Rangoon Cups recipe from Food.com.
Provided by KelBel
Categories Crab
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 56.2, Fat 1.6, SaturatedFat 0.9, Cholesterol 9.8, Sodium 186.2, Carbohydrate 6.8, Fiber 0.2, Sugar 0.6, Protein 3.3
CRAB RANGOON
The irresistible combo of crispy, fried egg noodle encasing molten cream cheese has made this snack a finger food mainstay. Though it has roots in mid-century Polynesian-style bars and restaurants, the imitation crab stick-filled fried wonton has been adopted by many American Chinese menus. The chef-consultant Eric Ehler designed the menu at Lazy Susan, a Chinese takeout spot in San Francisco; for his version of the classic dish, he uses Dungeness crab meat and adds scallions and lemon zest for color. As a child, Mr. Ehler loved to dip the fried wontons in egg drop soup, or use them as a scoop for rice.
Provided by Cathy Erway
Categories dumplings, finger foods, appetizer
Time 1h
Yield 42 to 50 pieces
Number Of Ingredients 12
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.
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