Creamy Crab Wontons Recipes

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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
Calories270.6 calories
Carbohydrate21.4 g
Cholesterol39.7 mg
Fat17.4 g
Fiber1 g
Protein7.5 g
SaturatedFat7.5 g
Sodium589.7 mg
Sugar2.2 g

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.

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.

CREAMY CRAB AND SHRIMP WONTONS



Creamy Crab and Shrimp Wontons image

Make and share this Creamy Crab and Shrimp Wontons recipe from Food.com.

Provided by GrandmaG

Categories     Crab

Time 40m

Yield 24 serving(s)

Number Of Ingredients 10

1 (8 ounce) package cream cheese
3 green onions, chopped very fine
1/4 cup seasoned bread crumbs, crushed fine
1 cup imitation crabmeat, chopped fine
24 large shrimp, peeled,deveined and cooked.
salt (I omit)
pepper (I omit)
24 square wonton wrappers
1 cup mozzarella cheese, shredded
cooking spray

Steps:

  • Mix cream cheese, green onion, bread crumbs and crab meat together.
  • Add salt and pepper to taste.
  • (I omit this).
  • Spray mini muffin pan with cooking spray, and push in 1 wonton wrapper to form a cup.
  • The edges will stick out.
  • Add a small teaspoonful of cream cheese mixture into each cup.
  • Top with 1 shrimp, and a small pinch of shredded cheese.
  • Bake in 350 degree oven, until wonton wrapper is slightly browned, about ten minutes.

CRAB RANGOON (CREAM CHEESE CRAB WONTON)



Crab Rangoon (Cream Cheese Crab Wonton) image

Classic recipe for crab rangoon with cream cheese and scallions from Jet Tila.

Provided by Jet Tila

Categories     Appetizer     Crab     Cream Cheese     Fry     Deep-Fry     Green Onion/Scallion     Hors D'Oeuvre     Kid-Friendly     Small Plates

Yield Makes 24 pieces

Number Of Ingredients 8

8 oz (227 g) lump crab meat or snow crab
16 oz (454 g) cream cheese, room temp
2 green onions (whites only), very finely chopped
2 tbsp (5 g) finely chopped tarragon
Salt and pepper
24 wonton skins (square)
1 egg, slightly beaten, for sealing
2 qt (1.9 L) vegetable oil for frying

Steps:

  • Press out as much liquid as possible from any crab meat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl combine the crab, cream cheese, green onion, tarragon, salt and pepper either with your hands or a mixer with a paddle attachment.
  • Take a wonton skin, place 1 teaspoon of filling in the center of each wrapper. With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)
  • Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.
  • Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360°F (182°C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a cookie sheet. I like to serve these with sweet chili or plum sauce.

LOCAL KINE WONTONS



Local Kine Wontons image

Cream cheese and crab wontons Hawaiian style! Serve with sweet and sour sauce and Chinese mustard, or with sweet chili sauce. These can also be frozen.

Provided by Gina

Categories     Appetizers and Snacks     Seafood

Time 50m

Yield 30

Number Of Ingredients 7

1 quart oil for deep frying
2 (8 ounce) packages cream cheese, softened
2 tablespoons soy sauce
1 (12 ounce) package imitation crabmeat, flaked
1 (5 ounce) can water chestnuts, drained and chopped
5 green onions, chopped
2 (14 ounce) packages wonton wrappers
Calories168.4 calories
Carbohydrate18 g
Cholesterol21 mg
Fat8.6 g
Fiber0.7 g
Protein4.7 g
SaturatedFat3.7 g
Sodium348.8 mg
Sugar0.9 g

Steps:

  • Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  • In a medium bowl, mix the cream cheese, soy sauce, imitation crabmeat, water chestnuts and green onions.
  • Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Fold into triangles and seal edges with moistened fingers.
  • In small batches, fry the wontons in the hot oil 3 to 4 minutes, until golden brown. Drain on paper towels.

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.

BAKED CRAB WONTONS



Baked Crab Wontons image

These little crab bites put a smile on everyone's face. My family loves them for their size, texture and taste. I love them because they're quick and simple to make. They even won first prize in a cooking competition. Instead of baking them in the oven, you can deep fry them. -Danielle Arcadi, Peoria, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 11

18 wonton wrappers
Cooking spray
4 ounces reduced-fat cream cheese
1/4 cup reduced-fat mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2 green onions, thinly sliced
1/4 cup shredded carrot
1/4 cup finely chopped celery
Sweet-and-sour sauce, optional

Steps:

  • Preheat oven to 350°. Press wonton wrappers into greased mini-muffin cups. Spritz wrappers with cooking spray. Bake until lightly browned, 5-7 minutes. , Beat cream cheese, mayonnaise, salt and pepper until smooth. Stir in remaining ingredients. Spoon into wonton cups. Bake until heated through, 9-11 minutes. If desired, serve with sweet-and-sour sauce., , , , , ,

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