Easy Crab Rangoon Recipe Baked

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BAKED CRAB RANGOON



Baked Crab Rangoon image

This version of my favorite Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious! I don't really like crab, but I devour these.

Provided by Charmie777

Categories     Crab

Time 45m

Yield 48 rangoon

Number Of Ingredients 8

16 ounces neufchatel cheese, softened (low fat cream cheese)
1 (6 ounce) can crabmeat, drained and flaked
4 -5 green onions, thinly sliced
1 garlic clove, minced
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1 (48 count) package wonton skins
1/4-1/2 cup melted butter

Steps:

  • In medium bowl, combine all ingredients except wonton skins and butter.
  • Mix until well blended.
  • Place 1 teaspoon filling in center of each wonton skin.
  • Moisten edges with water.
  • Fold in half to form triangle, pressing edges to seal.
  • Pull bottom corners down and overlap slight; moisten one corner and press to seal. (Usually there is a diagram on the wonton package. I think they look like little kerchiefs.).
  • Arrange on baking sheet that has been coated with vegetable spray.
  • Brush with melted butter.
  • Bake in 425º oven for 12-15 minutes, or until golden brown.
  • Serve hot with desired sauce.
  • NOTE: I like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly!
  • NOTE: These can also be fried, if prefer.

BAKED CRAB RANGOONS



Baked Crab Rangoons image

When I'm dining out, crab rangoons are one of my go-to dishes. I decided to create a better-for-you version at home. -Emily Higgins, Wingdale, New York

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield about 3 dozen.

Number Of Ingredients 10

1 package (8 ounces) reduced-fat cream cheese
1/2 cup mayonnaise
2 green onions, sliced
1 tablespoon paprika
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon reduced-sodium soy sauce
8 ounces fresh crabmeat
40 wonton wrappers
Chinese-style mustard

Steps:

  • Preheat oven to 350°. In a small bowl, beat cream cheese and mayonnaise. Stir in green onions, paprika, lime juice, garlic powder and soy sauce. Fold in crab., Spoon 2 teaspoons filling in the center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold opposite sides over filling, pressing centers together to seal. Repeat with remaining sides, making a four-pointed star. Repeat., Transfer to an ungreased baking sheet. Bake 15-18 minutes or until golden brown. Serve with mustard.

Nutrition Facts :

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!

BAKED CRAB RANGOON



Baked Crab Rangoon image

Learn how to make these crispy Baked Crab Rangoons filled with creamy crabmeat! Watch the video to find out more about this Healthy Living appetizer recipe.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 12 servings

Number Of Ingredients 5

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 can (6 oz.) crabmeat, drained, flaked
2 green onions, thinly sliced
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
12 wonton wrappers

Steps:

  • Heat oven to 350°F.
  • Mix first 4 ingredients until blended.
  • Place 1 wonton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with crab mixture.
  • Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

CRAB RANGOON III



Crab Rangoon III image

Crabmeat and cream cheese wontons make excellent appetizers. Leave out the water chestnuts, if desired. Serve with your favorite Asian-style dipping sauces.

Provided by lavaun

Categories     Appetizers and Snacks     Seafood     Crab

Time 45m

Yield 15

Number Of Ingredients 7

1 quart oil for deep frying
1 (8 ounce) package cream cheese, softened
2 (6 ounce) cans crabmeat, drained and flaked
½ teaspoon garlic powder
¼ teaspoon paprika
2 tablespoons water chestnuts, drained and chopped
1 (14 ounce) package wonton wrappers

Steps:

  • In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).
  • In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.
  • Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.
  • In small batches, fry the wontons 3 to 5 minutes, or until golden brown.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 15.8 g, Cholesterol 38.7 mg, Fat 11.7 g, Fiber 0.5 g, Protein 8.3 g, SaturatedFat 4.2 g, Sodium 268.4 mg, Sugar 0.1 g

CRISPY CRAB RANGOON



Crispy Crab Rangoon image

My husband loved the appetizers we ordered at a Chinese restaurant so much that I was determined to develop a crab rangoon recipe to make them at home. After two more trips to the restaurant to taste them again and about four home trials, I had them perfected. -Cathy Blankman, Warroad, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 7

3 ounces cream cheese, softened
2 green onions, finely chopped
1/4 cup finely chopped imitation crabmeat
1 teaspoon minced garlic
16 wonton wrappers
Oil for frying
Sweet-and-sour sauce

Steps:

  • In a small bowl, beat cream cheese until smooth. Stir in onions, crab and garlic. , Place about 1-1/2 teaspoons in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, in batches, until golden brown, about 1 minute on each side. Drain on paper towels. Serve with sweet-and-sour sauce.

Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 77mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g 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

EASY CRAB RANGOON



Easy Crab Rangoon image

Make and share this Easy Crab Rangoon recipe from Food.com.

Provided by beckerd

Categories     Lunch/Snacks

Time 10m

Yield 32 crab rangoons, 4 serving(s)

Number Of Ingredients 5

1 cup vegetable oil
1 (6 ounce) can lump crabmeat, drained
4 ounces cream cheese with chives
2 teaspoons store-bought sesame and ginger marinade (or other flavor Lawry's is a good brand)
32 wonton skins

Steps:

  • In a 1 quart saucepan over medium low heat, heat oil until smoking.
  • Meanwhile, in a small bowl,c ombine crab, cream cheese and marinade.
  • Mix with a fork until well blended.
  • Fill and fold won ton skins according to directions on the package.
  • Use about 1 tsp of filling in each.
  • Fry won tons one at a time in hot oil for about 10 seconds or until golden brown.
  • Remove with a slotted spoon and place on paper towels to drain.
  • Serve warm or room temperature, using more marinade as a dipping sauce, if desired.

Nutrition Facts : Calories 714.8, Fat 56, SaturatedFat 7.3, Cholesterol 38.1, Sodium 526.7, Carbohydrate 37.5, Fiber 1.1, Protein 15.8

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