Make Baked Crab Rangoon Recipes

BAKED CRAB RANGOONS

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.

BAKED CRAB RANGOON

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.

BAKED CRAB RANGOON

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.

CRISPY CRAB RANGOON

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.

BAKED CRAB RANGOONS

Steps:

• 1. Preheat oven to 425 F.
• 2. Chop the green onion and set out your wonton wrappers flat on a piece of parchment paper to prevent sticking.
• 3. Mix all ingredients in a medium bowl until thoroughly mixed together. Place a small-medium spoonful of filling into each wrapper. Bring the middle of each side to the center so that you have 4 distinct corners.
• 4. Spray a baking sheet with non-stick cooking spray. Place each Rangoon on the baking sheet evenly spaced. Bake at 425 F for 8-10 minutes or until golden brown.

BAKED CHINESE CRAB RANGOON

Steps:

• Mix cream cheese, onions, crab, and sugar together in a bowl.
• Put about one TBSP of the mixture into the middle of a won ton wrapper and fold the wrapper up around the cream cheese mixture. (Folding doesn't matter as long as the wrapper is around the cream cheese mix).
• Continue to do this until the all the cream cheese mixtures is used and then put them on a slightly greased baking sheet.
• Bake at 350F for about 12 minutes or until the corners of the won ton wrappers turn brown. I always check them at about 8 and 10 minutes or so, just to make sure.
• Should make about 15 or so.
• Happy Baking!

CRAB RANGOON RECIPE

Steps:

• Place wonton wrappers aside and combine all other filling ingredients in a medium bowl.
• Place 1 teaspoon of filling in center of each wonton.
• Moisten the edges of the wonton with a little bit of the egg/water mixture (i.e. egg wash). Fold in a triangle and press to seal- removing air from the inside. Use the egg wash like a glue as you assemble.
• Take the left and right sides of the triangle and pull them up, attaching them to the existing seal on the top. Then press along the edges to close any areas where the filling could be exposed to air. Here is an alternative folding method. Repeat, setting aside on a plate.

BAKED CRAB RANGOON

Steps:

• Preheat oven to 425F.
• In a medium bowl, mix together all filling ingredients until smooth.
• Spoon 1 Tbsp of filling just off center of each of the wonton wrappers. Using your finger or a small brush, moisten the edges of the wrapper with a little water. Fold the wrapper over and press the edges together to seal in the filling.
• Place filled crab rangoon on a greased baking sheet.
• Give the un-baked crab rangoon a spritz with some cooking spray, or brush them lightly with oil.
• Bake the crab rangoon for 15-17 minutes, until golden brown.
• Let the crab rangoon cool slightly on a wire rack before serving. (The filling gets quite hot.)
• Enjoy plain or with some Healthy Sweet and Sour Sauce.

BAKED CRAB RANGOON RECIPE

Steps:

• Preheat oven to 425 degrees F, and lightly spray a baking sheet with cooking spray.
• Combine garlic powder, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl.
• Place 1 teaspoon of filling onto the center of each wonton skin.
• Brush the edges with beaten eggs and fold the wonton skin diagonally to form a triangle, pressing edges to seal.
• Create a crown by pulling both bottom corners together and sealing. Arrange the rangoons on the baking sheet and lightly spray with cooking spray.
• Bake for 12-15 minutes, just until golden brown.

BAKED CRAB RANGOON RECIPE

Steps:

• Preheat your oven to 375F.
• Brush each of the wontons on both sides with olive oil and then push them into the well of a mini-muffin pan to create a small cup. Bake for 5 minutes, or until the wontons are no longer limp.
• While the wontons are baking, combine the remaining ingredients (cream cheese, mayonnaise, crab meat, green onion, lime juice, shredded cheese, soy sauce, sriracha, Worcestershire sauce, and garlic powder) in a small bowl.
• Fill each of the wonton cups with crab rangoon dip. Bake for an additional 8-10 minutes, or until the shells are golden brown on the outside and the filling is hot all the way through. Garnish with additional green onion, if desired.

CRAB RANGOON

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.