Crabby Cream Cheese Wontons Recipes

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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

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

CREAM CHEESE WONTONS



Cream Cheese Wontons image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 40m

Yield 24 wontons

Number Of Ingredients 11

3 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon Sriracha or other hot sauce
1 teaspoon vinegar or rice wine vinegar
1/4 teaspoon sesame oil
8 ounces cream cheese
1 tablespoon Sriracha or other hot sauce (more to taste)
2 green onions, light green and dark green parts, chopped
1 egg
24 wonton wrappers
Vegetable oil, for frying

Steps:

  • For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
  • For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
  • One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to "paint" the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
  • Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
  • In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
  • It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.

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 :

CRABBY CREAM CHEESE WONTONS (CRAB RANGOON)



Crabby Cream Cheese Wontons (Crab Rangoon) image

Make and share this Crabby Cream Cheese Wontons (Crab Rangoon) recipe from Food.com.

Provided by spatchcock

Categories     Crab

Time 40m

Yield 15 serving(s)

Number Of Ingredients 11

4 cups oil (for deep frying, or you can use non-stick, zero-calorie cooking spray to save on fat and calories)
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 onion, finely chopped
1 (14 ounce) package wonton wrappers
2 egg whites
soy sauce (for dipping) or sweet and sour sauce (for dipping)

Steps:

  • In a medium bowl mix cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
  • Place about a teaspoon of the cream cheese mixture in the center of each wonton wrapper.
  • Put egg whites in a bowl.
  • Use your fingers or a brush to apply the egg whites over two edges of the wonton wrappers.
  • Fold into triangles and press to seal edges.
  • In small batches, deep fry the won tons until golden brown, 2 to 4 minutes.
  • Drain on paper towels and serve warm.
  • (Note: to make this healthier I brush the whole wonton with egg white after it's sealed and then I just sauté it with no-calorie nonstick cooking spray).

CRAB AND CREAM CHEESE WONTONS (SWEET!)



Crab and Cream Cheese Wontons (Sweet!) image

I've searched the web for crab won tons that tasted like the ones at my local Chinese restaurant. After no luck and recipes gone horribly wrong, I asked the owner of the restaurant. Apparently they get them shipped from China, pre-made. So she had no idea. So I went home and decided to try it myself - WITHOUT help from anyone else. The result - AWESOME! I've managed to get the taste of the ones from the restaurant. And they're SWEET too.

Provided by Mel P.

Categories     Dessert

Time 31m

Yield 20 Depends on size

Number Of Ingredients 5

1 (8 ounce) box cream cheese (room temperature)
3 tablespoons sugar
1 stick imitation crabmeat (or real crab made into a stick)
1 green onion
wonton wrapper, Gyoza Wrappers, egg roll wrappers (cut into 4 squares)

Steps:

  • Chop the crab and the onion into tiny pieces.
  • Soak the onion in cold water. (The onion adds the tangy flavor. I only used the green and soaked it for a long time. If you like more onion, use the white and soak for less time).
  • (Food processor may be used for next steps.)
  • Add sugar to cream cheese and mix well.
  • Add crab, mix well.
  • Add onion, mix well.
  • Using a butter knife, take some of the mixture and put into the middle of each wrapper. Bring sites together so it looks like a X from above. (the mixture holds it shut. It's important that you DO NOT seal the wrappers. The oil getting inside is what gives it it's texture.).
  • Deep-Fry on 375ºF for 1-2 minutes - depending on how dark you want them. Even if they look soft when you take them out, they continue to cook after removed. Overcooking will burn the wrappers.
  • (If cheese escapes a little - this is normal. If it happens every time and becomes bothersome, then just close the corners together more so it's self-sealed better. The X shape is basic, but you can squish them together more if needed).
  • Place on paper towels to drain oil.
  • Serving depends on how much you use in each wrapper. Time depends on how quick you are.

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Top Asked Questions

How do you make crab wontons with cream cheese?
Directions In a small bowl, combine the cream cheese, crab and onion. Place 1 rounded teaspoonful in the center of each wonton wrapper. Keeping the filling in the center, again fold wonton wrapper lengthwise. Moisten the top of the short edges with water. In an electric skillet, heat 1 in. of oil to 375°.
How do you wrap wontons in cream cheese?
Directions. Place 1 teaspoon cream cheese in the center of each wonton wrapper. Lightly brush edges of wonton wrappers with water and fold each wrapper in half to form a triangle. Press edges to seal. Fold the tips of each triangle up together so that they meet in above the center of the wonton and press tips together to seal.
Does fried wonton have crab in it?
Fried wonton is a Chinese appetizer wrapped with wonton wrapper and filled with meat such as ground pork, chicken and/or shrimp. The latter is a type of wontons with cream cheese and crab as the filling. Can you freeze crab Rangoon? Yes, once they are assembled and wrapped, you can freeze them in the refrigerator.
How do you make Crab Rangoon with wonton wrappers?
Wrap the cream cheese and crab mixture using wonton wrappers. Do not overfill with too much filling. Seal each wonton wrapper tight so there is no leakage. Pinch it up like a little purse and deep fry to golden brown. Is there crab in Crab Rangoon?

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