Crab Rangoon Wonton Cups Recipe Recipe Fo

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CRAB WONTON CUPS



Crab Wonton Cups image

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

32 wonton wrappers
Cooking spray
1 package (8 ounces) cream cheese, softened
1/2 cup heavy whipping cream
1 large egg, room temperature
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 drops hot pepper sauce
1 cup lump crabmeat, drained
1/4 cup thinly sliced green onions
1/4 cup finely chopped sweet red pepper
1 cup grated Parmesan cheese
Minced chives, optional

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



Crab Rangoon Wonton Cups image

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

2 green onions
3 ounces cream cheese, cut in chunks
1/3 cup mayonnaise
4 ounces grated cheddar cheese or 4 ounces smoked gouda cheese, works well
2/3 cup crabmeat (Can vary the recipe with bay shrimp or chopped mushroom for the filling)
2 teaspoons Old Bay Seasoning
1 teaspoon fresh lemon juice
1/2 teaspoon Emeril's Original Essence (or something similar)
12 wonton wrappers

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



Crab Rangoon Cups image

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

8 ounces crabmeat, drained (can use imitation)
8 ounces reduced-fat cream cheese, room temperature
1/2 teaspoon A.1. Original Sauce
1/4 teaspoon garlic powder
24 wonton wrappers
1/4 cup Chinese duck sauce

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 WONTON CUPS



Crab Rangoon Wonton Cups image

Crab Rangoon Wonton Cups with all the flavors of your favorite Chinese appetizer but baked for less guilt snacking. Crispy, creamy and tasty, they're a guaranteed party hit!

Provided by Lalaine

Categories     Appetizer

Time 35m

Number Of Ingredients 6

12 ounces wonton wrappers
8 ounces cream cheese, softened
6 ounces canned crab meat, drained well and flaked
1 clove garlic, peeled and finely minced
1 teaspoon Worcestershire sauce
3 green onions, chopped

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.

Nutrition Facts : Calories 173 kcal, Carbohydrate 27 g, Protein 12 g, Fat 1 g, Cholesterol 27 mg, Sodium 534 mg, Sugar 1 g, ServingSize 1 serving

CRAB RANGOON



Crab Rangoon image

Provided by Jeff Mauro, host of Sandwich King

Time 55m

Yield 36 wontons

Number Of Ingredients 15

1 cup sugar
1/2 cup pineapple or orange juice
1/2 cup rice wine vinegar
1/4 cup maraschino cherry syrup (from the jar)
1/4 cup ketchup
Pinch kosher salt
1 1/2 tablespoons cornstarch
8 ounces lump crab meat
8 ounces cream cheese, at room temperature
2 green onions, fine dice
1 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
36 wonton wrappers
1 large egg, beaten
Vegetable oil, for frying

Steps:

  • For the sweet and sour sauce: Add the sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt to a 3-quart saucepan over medium-low heat and cook, stirring, until the sugar is dissolved. Combine the cornstarch with 1/4 cup water in a bowl and mix well; add this to the sugar mixture. Turn the heat to medium-high and cook, stirring constantly, until the mixture thickens, 3 to 4 minutes. Chill in the refrigerator until ready to serve.
  • For the wontons: Combine the crab, cream cheese, green onions, soy sauce and Worcestershire sauce in a large bowl. Mix well to combine; I found using your hands can sometimes be the best way. Lay out the wonton wrappers on a clean work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Moisten the edges of the wrappers with a little of the egg wash, then fold each into a triangle. Press to seal the wontons, squeezing out any trapped air; this will ensure that the wontons stay closed during frying.
  • Heat 2 inches oil in a deep-fryer or a Dutch oven to 375 degrees F. Fry a few wontons at a time until golden brown, 3 to 4 minutes. When you add the wontons to the oil, the temperature will drop about 10 degrees. Try to keep the temperature maintained at 360 degrees F. Remove to a paper towel-lined plate or sheet pan fitted with a wire rack. Repeat with the remaining wontons. Serve with the sweet and sour sauce and enjoy!

CRAB RANGOON WONTON CUPS



Crab Rangoon Wonton Cups image

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

12 wonton wrappers
12 oz. cream cheese, softened
1/4 cup sour cream
4 oz. imitation crab, *substitute 1 can lump crab, drained
2 green onions, thinly sliced
1/4 tsp. worcestershire sauce
1/4 tsp. soy sauce

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

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

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

CHEF JOHN'S CRAB RANGOON



Chef John's Crab Rangoon image

While not 'authentic,' these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. I'm using a 1 to 1 ratio of crab to cream cheese.

Provided by Chef John

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h50m

Yield 6

Number Of Ingredients 17

8 ounces cream cheese
8 ounces crab meat, drained well
⅓ cup chopped green onions
1 clove crushed garlic
1 teaspoon soy sauce
½ teaspoon fish sauce
½ teaspoon Worcestershire sauce
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
¼ teaspoon sesame oil
1 pinch cayenne pepper
60 (3.5 inch square) wonton wrappers
Canola oil for frying
1 cup ketchup
¼ cup rice vinegar
2 tablespoons brown sugar
1 tablespoon sriracha hot sauce, or to taste

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.

Nutrition Facts : Calories 589.5 calories, Carbohydrate 63.2 g, Cholesterol 70.8 mg, Fat 29.8 g, Fiber 1.9 g, Protein 18.1 g, SaturatedFat 10.5 g, Sodium 1512 mg, Sugar 13.8 g

CRAB RANGOON



Crab Rangoon image

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

2 (8-ounce) packages cream cheese
3 tablespoons sliced scallion greens
1/2 lemon, zested
1 teaspoon granulated sugar
1/2 teaspoon salt
1 1/2 cups/7.5 ounces lump crab meat (preferably Dungeness, or substitute with imitation crab)
1 (12-ounce) package yellow square (about 3 1/2-inch) wonton wrappers (about 50)
All-purpose flour, for dusting
3 quarts rice bran or canola oil
1/2 cup ketchup
3 tablespoons granulated sugar
2 tablespoons rice vinegar

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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2022-05-17 Rumaki is definitely one of those things, and from what I can tell, so is the beloved crab Rangoon: cream cheese and crab inside a wonton wrapper, fried up until crispy, with a sweet and sour dipping sauce. I decided to combine those tasty little nuggets with another tiki favorite: coconut shrimp! Sweet shrimpies, toasted coconut, and cream cheese wrapped up …
From angiebeautyhair.blogspot.com


BEST EVER CRAB RANGOON | FOODTASIA
2021-01-31 Place the cream cheese, crab meat, Worcestershire sauce, garlic powder, green onions, and salt to taste in a bowl. Stir to combine. Place a wrapper on the counter. Using your finger, wet the edges with water. Place about 2 teaspoons (13g) of filling in …
From foodtasia.com


CRAB RANGOON DIP - COCKTAILS AND APPETIZERS
Mix all dip ingredients until well combined. Spread into an 8x8 baking dish prepared with nonstick spray. Bake 25-30 minutes until bubbly. Cut wonton sheets in half to form triangles. Lay in a single layer on a parchment lined baking sheet. Spray lightly with …
From cocktailsandappetizers.com


EASY CHEESY CRAB RANGOON DIP WITH WONTON CHIPS | ALL THINGS …
2021-12-03 How to Make Crab Rangoon Dip. 1. Prepare. Preheat oven to 350°F. Spray a baking sheet with nonstick cooking spray. 2. Make the Chips. Place the wonton triangles on the prepared baking sheet and spray the tops with cooking spray. Bake for 5 to 7 minutes, or until they’re golden brown and crispy.
From allthingsmamma.com


CRAB RANGOON WONTON CUPS | HEINEN'S GROCERY STORE
Instructions. Preheat oven to 350°F. Spray mini muffin pan with cooking spray. Place one wonton wrapper in each muffin cup. In a medium-size mixing bowl or food processor, combine cream cheese, sour cream, 3 sliced green onions, Worcestershire sauce, lemon juice, hot sauce, cayenne pepper and salt and pepper. Combine well.
From heinens.com


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