CREAMY CRAB WONTONS
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
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 :
CHEF JOHN'S CRAB RANGOON
While not 'authentic,' these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. I'm using a 1 to 1 ratio of crab to cream cheese.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
- Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
- Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
- Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.
Nutrition Facts : Calories 589.5 calories, Carbohydrate 63.2 g, Cholesterol 70.8 mg, Fat 29.8 g, Fiber 1.9 g, Protein 18.1 g, SaturatedFat 10.5 g, Sodium 1512 mg, Sugar 13.8 g
P F CHANG'S CRAB WONTONS
This is a copycat recipe for P F Chang's Crab Wontons (Crispy wontons filled with a creamy mixture of crab meat, bell peppers and green onions).
Provided by Member 610488
Categories Crab
Time 35m
Yield 12 wontons
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Spray a mini muffin tin with nonstick cooking spray.
- In a medium bowl, combine crab meat, cream cheese, mayonnaise, Sriracha, bell pepper, 2 tsp chives, and pepper. Mix until well combined.
- Place 1 won ton wrapper in each 12 mini muffin cups. The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly.
- Fill the center of each won ton cup with crab mixture. Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. Garnish with remaining chives.
P F CHANG'S FLAMING RED WONTONS
This is a copycat recipe for P F Chang's Flaming Red Wontons (Pork wontons in a spicy garlic and sesame soy sauce finished with scallions).
Provided by Member 610488
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine shrimp and pork mixtures. Make sure the mixture is smooth and not lumpy. If you have a food processor, use it for the mix.
- With a small spoon, place a pea-size mound of meat mixture into the won ton skin. Moisten the top and bottom corners.
- Fold over and seal. Place on a plate, cover and place in refrigerator until ready to serve.
- Combine sauce ingredients and mix very well.
- In a medium saute pan, bring the chicken stock to a boil, then lower to a slight boil. In another sauce pan, bring sauce to a boil then transfer back to serving container.
- Cook won tons in boiling chicken stock for approximately 2 minutes or until won tons float to the surface. Cook until skins are soft. With a strainer, remove won tons into serving bowl or individual soup bowls.
- Stir sauce before ladling over wontons.
- Garnish with green onions and cilantro.
Nutrition Facts : Calories 244.8, Fat 5.7, SaturatedFat 1.6, Cholesterol 100.6, Sodium 4865.6, Carbohydrate 19.8, Fiber 0.8, Sugar 11.4, Protein 27.9
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