BAKED CRAB RANGOON
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
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.
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
NO FRY CRAB RANGOON
These tasty appetizers are delicious and not fried.
Provided by LAURAG16
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.
- Combine the cream cheese, sour cream, onion, garlic powder, and sugar in a bowl, and beat until soft and well mixed. Lightly stir in the flaked imitation crab meat.
- Fill a bowl with lukewarm water. Remove a wonton wrapper from the stack, and cover the stack with a damp paper towel to keep the wrappers from drying out. With your finger, wet two adjoining edges of the wrapper with water, and place about 2 teaspoons of filling in the center. Fold the wrapper into a triangle shape, pressing out all the air and sealing the edges well. Place the filled wonton on the prepared baking sheet while you finish filling and folding the wontons.
- Bake in the preheated oven for about 15 minutes, until the wonton edges turn brown and crisp. Serve immediately.
Nutrition Facts : Calories 142 calories, Carbohydrate 14.4 g, Cholesterol 26.8 mg, Fat 7.4 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 4.5 g, Sodium 309.2 mg, Sugar 2.5 g
REDUCED FAT CRAB RANGOON WITH PLUM SAUCE
A lower fat version of this appetizer that does not skimp on flavor. Filling can be made a day in advance and brought to room temperature before cooking. Baking with vegetable cooking spray makes this a healthier alternative to deep frying. To eliminate the sugar, skip the plum sauce and use mustard (Wasabi or Chinese) for dipping.
Provided by Maureenie
Categories Crab
Time 1h
Yield 15-20 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F.
- Spray baking sheet with vegetable cooking spray.
- Combine cream cheese, sour cream, soy sauce, and sugar in a medium bowl.
- Fold in crab meat, green onion, garlic, and ginger.
- Lay out 6 wonton wrappers on a glass cutting board. Place a bowl of water next to your work surface.
- Place 1 - 1 1/2 teaspoons of the crab mixture in the center of each wrapper.
- Moisten your fingers with water and fold each wrapper in half to form a triangle. Release any air that may be in the wrapper and press edges to seal and crimp.
- Place each wonton pocket on baking sheet.
- Before placing in oven, spray wonton pockets lightly with vegetable cooking spray.
- Bake at 425°F for 12 to 15 minutes or until golden brown.
- Serve with plum sauce (see below) and/or Wasabi or Chinese mustard for dipping.
- To make plum sauce: Combine preserves, 1/4 cup of water, ketchup, and vinegar in a small saucepan.
- Dissolve cornstarch in approximately 1 tablespoon more or less of water.
- Add to preserve mixture and stir constantly over medium heat until it comes to a boil.
- Serve as a hot or cold dipping sauce with crab rangoon.
Nutrition Facts : Calories 244.1, Fat 6.7, SaturatedFat 3.8, Cholesterol 42.1, Sodium 446.2, Carbohydrate 33, Fiber 0.9, Sugar 5.9, Protein 12
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