Crab Wonton Recipes Filling

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CRABBY CREAM CHEESE WONTONS



Crabby Cream Cheese Wontons image

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

1 quart oil for deep frying
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) package imitation crabmeat
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon minced garlic
3 tablespoons Worcestershire sauce
1 bunch green onions, finely chopped
1 (14 ounce) package wonton wrappers
2 egg whites

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

CRAB RANGOON (CRAB & CREAM CHEESE FILLED WONTONS)



Crab Rangoon (Crab & Cream Cheese filled Wontons) image

Crispy wonton wrappers filled with a creamy crab center.

Provided by Holly Nilsson

Categories     Appetizer

Time 23m

Number Of Ingredients 8

5 ounces canned crab meat (drained (can be substituted with fresh or packaged crab))
4 ounces cream cheese (softened)
1 green onion (finely sliced)
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce (optional)
½ teaspoon garlic powder
18 wonton wrappers
oil for frying

Steps:

  • Preheat 1 inch of oil to 325°F over medium heat.
  • In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder.
  • Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.

Nutrition Facts : Calories 71 kcal, Carbohydrate 4 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 15 mg, Sodium 97 mg, ServingSize 1 serving

CREAMY CRAB WONTONS



Creamy Crab Wontons image

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

2 ounces cream cheese, softened
2 tablespoons canned crabmeat, drained, flaked and cartilage removed
2 teaspoons chopped green onion
6 wonton wrappers
Oil for frying

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 :

SIMPLY SCRUMPTIOUS CRAB WONTONS



Simply Scrumptious Crab Wontons image

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

8 ounces imitation crabmeat
1 (8 ounce) box cream cheese, softened on counter
20 wonton wrappers
1/2 cup onion, finely chopped (walla walla or vidalia preferred)
salt, to taste
black pepper, to taste
2 tablespoons butter
6 tablespoons oil, deep enough to cover wontons half way

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

FRIED CRAB WONTONS



Fried Crab Wontons image

Provided by Tyler Florence

Categories     appetizer

Time 1h20m

Yield 40 to 50 wontons

Number Of Ingredients 18

2-inch piece fresh ginger, grated
2 shallots, chopped
1/2 carrot, chopped
1 green onion, chopped
2 tablespoons chopped fresh cilantro leaves
1 tablespoon peanut oil
1/2 lemon, juiced
2 tablespoons mayonnaise
1 pound lump crabmeat (Dungeness, if you can get it), picked through for shells
1 (12-ounce) package square wonton wrappers
1 egg white, for brushing
Salt and freshly ground black pepper
Cornstarch, for dusting
Vegetable oil, for deep-frying
3/4 cup soy sauce
3 tablespoons dark sesame oil
3 tablespoons rice wine vinegar
2 teaspoons minced fresh ginger

Steps:

  • Combine in a food processor the ginger, shallots, carrot, green onion, cilantro, peanut oil and lemon juice. Pulse until fine. Put vegetable mixture in a mixing bowl, add the mayonnaise and the crabmeat and season with salt and pepper. Be careful not to mash the crabmeat, you want that texture when you bite into the wonton.
  • Lay a wonton wrapper on a flat surface and brush with the beaten egg white. Drop 1 tablespoon of the crab filling onto the center of the wrapper. Fold the wonton in half, corner to corner, to form a triangle. Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesn't seep out. You can leave them this shape or continue on by brushing the 2 side points with beaten egg white. Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet. (When these are folded they look like Pope hats.)
  • Heat 2 to 3 inches of oil in a deep heavy saucepan to 370 degrees F on a deep-fry thermometer. Add a few of the wontons to the oil and cook, turning them 3 or 4 times to get them nicely browned all over. Carefully lift them out of the pan with a slotted spoon and onto a paper towel-lined platter to drain. Keep going to cook all of the wontons.
  • Stir together the dipping sauce and serve with the wontons.

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 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



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

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