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.
BAKED CRAB RANGOON WITH THAI GINGER-LIME DIPPING SAUCE
This recipe is just a bit different than the many other Baked Crab Rangoon appetizers already posted to the Recipezaar database, and I sure hope you enjoy this dish as much as we do. You can use the Thai Ginger-Lime Dipping Sauce included with this recipe, or you can use your own favorite Asian dippping sauce if you like. Even something as simple as a sweet and sour sauce, Asian plum sauce, or a hot sweet mustard also work well as a dipping sauce for these Baked Crab Rangoons.
Provided by Northwestgal
Categories Crab
Time 33m
Yield 12 appetizers, 12 serving(s)
Number Of Ingredients 16
Steps:
- Prehat the oven to 350°. Lightly spray the bottom of the cups of a muffin tin with a non-stick cooking spray.
- FILLING - Add the crab meat, cream cheese, chopped green onion, minced onion, teriyaki sauce and white pepper to a small mixing bowl and mix until well blended.
- Place the wonton wrappers on a flat surface. Add spoonfuls of the crab filling to the center of each wonton wrapper. Take two opposite tips of a wonton wrapper, and bring the tips to meet over the center of the filling. Take the other two opposite tips of the wonton wrapper and bring them to the center. Gently pinch the four tips together. Repeat with remaining wonton wrappers.
- Lift each Crab Rangoon appetizer gently and place one into each of the cups of the coated muffin tin. Bake in a 350° oven for 16-18 minutes or until the tips of the wonton wrappers are lightly browned.
- DIPPING SAUCE - In the meantime, add all the dipping sauce ingredients to a small bowl and mix until well blended. If you want a thinner sauce, you can place all the dipping sauce ingredients in a food processor and puree or blend for 10 to 20 seconds.
- When the appetizers are done, remove the pan from the oven and let them cool in the pan for about 1 minute. Then carefully lift each baked rangoon and place on a platter.
- Serve (either warm or at room temperature) with the Thai Ginger-Lime Dipping Sauce.
BAKED CHINESE CRAB RANGOON
These delicious Chinese treats lack the normal MSG and are not deep fried like most rangoons are. They are a much healthier version. Try them, you'll love it.
Provided by Waffles
Categories Lunch/Snacks
Time 25m
Yield 1 ragoon, 12-17 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 62.8, Fat 4.5, SaturatedFat 2.8, Cholesterol 15.3, Sodium 115.5, Carbohydrate 3.3, Fiber 0.1, Sugar 2.1, Protein 2.5
KRAFTS BAKED CRAB RANGOON
Make and share this Krafts Baked Crab Rangoon recipe from Food.com.
Provided by Mande-kay
Categories Crab
Time 40m
Yield 12 wanton, 12 serving(s)
Number Of Ingredients 5
Steps:
- PREHEAT oven to 350°F
- Mix crab meat, Neufchatel cheese, onions and mayo.
- SPRAY 12 medium muffin cups with cooking spray.
- Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.
- Fill evenly with crab meat mixture.
- BAKE 18 to 20 minute or until edges are golden brown and filling is heated through.
- Serve warm.
- Garnish with chopped green onions, if desired.
Nutrition Facts : Calories 78.9, Fat 4.2, SaturatedFat 1.7, Cholesterol 17.1, Sodium 275.4, Carbohydrate 5.5, Fiber 0.2, Sugar 0.3, Protein 4.5
BAKED CRAB RANGOON
Although these Asian-inspired appetizers feel fancy, they're actually easy to prepare. Baking the rangoon instead of deep frying them not only saves time but reduces the mess.-Sue Bennett, Shelburn, Indiana
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- Press wonton wrappers into greased miniature muffin cups. Bake at 350° for 6-7 minutes or until lightly browned., Meanwhile, in a small bowl, beat cream cheese and mayonnaise until smooth. Stir in crab and onions; spoon into wonton cups. Bake for 10-12 minutes or until heated through. Serve warm.
Nutrition Facts : Calories 104 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 146mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
LINDA'S BAKED CRAB RANGOON
These delicious little morsels are to die for! Creamy cheese and crab with lemon. Doesn't get much better than that! Great as an appetizer for any social event, but don't wait until then. Make them for yourself and the family, and see for yourself how DELISH they are alone, or with any kind of dipping sauce you might like. I love them with my recipes for Recipe #270395 and Recipe #206003.
Provided by Lindas Busy Kitchen
Categories Crab
Time 23m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Put cream cheese in a glass dish, and microwave for 30 secs., until softened.
- Chop the onions finely, and add to cream cheese.
- Add your lemon and garlic juice, and mix well.
- Chop the crab finely, or use the blender. Add to cream cheese mixture, and mix in well.
- Place a heaping teaspoonful of mixture into the center of 8 won ton wrappers.
- Dip you finger into the water, then rub around the edges of each won ton. Take another won ton wrapper, and wet one side around the edges, and put it on top of the mixture.
- Seal the two wrappers together, pressing with your fingers all around the edge. Continue with the rest of the won ton wrappers, until all are completed.
- When done, grease a cookie sheet with oil.
- Rub each won ton in the grease on the bottom of the cookie sheet, and place each won ton on sheet. When all the won tons are done and on the sheet, brush a little oil on top, so they get nice and crispy around the edge.
- Put in the oven, and bake for 8-12 minutes, depending on how crispy you like them.
- When done, place on a layer of paper towels to absorb grease.
- Serve with your favorite Duck or Plum Dipping Sauce.
- Makes 8 lg. won tons.
Nutrition Facts : Calories 172.4, Fat 10.4, SaturatedFat 6.3, Cholesterol 49.3, Sodium 259.2, Carbohydrate 10.9, Fiber 0.4, Sugar 0.3, Protein 8.7
BAKED CRAB RANGOON
I got this recipe from KraftFoods.com but I made 2 small (but fabulous) changes. We had this with Recipe #55709.
Provided by MsPia
Categories Crab
Time 25m
Yield 15 shells, 5 serving(s)
Number Of Ingredients 5
Steps:
- PREHEAT oven to 350°F.
- Mix crabmeat, veggie cheese, onions and mayo.
- Put phyllo shells on cookie sheet.
- Fill evenly with crabmeat mixture.
- BAKE 18 to 20 minutes or until filling is heated through.
- Serve warm. Garnish with chopped green onions, if desired.
Nutrition Facts : Calories 112, Fat 4.9, SaturatedFat 0.8, Cholesterol 17.3, Sodium 426.8, Carbohydrate 9.5, Fiber 0.4, Sugar 0.9, Protein 7.3
BAKED CRAB RANGOON (USING IMITATION CRAB)
This is my version of the Crab Rangoon III recipe from allrecipes.com. I found the exact same imitation crab packages at Walmart for half the price that they were at Safeway.
Provided by Greeny4444
Categories Chinese
Time 1h15m
Yield 48 wontons
Number Of Ingredients 8
Steps:
- In a food processor, mix all ingredients, except the wontons and the egg.
- Preheat the oven to 375 degrees F.
- Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with a small amount of egg, fold over the mixture and pinch to seal.
- Bake the wontons for about 15 minutes, or until golden brown.
- Serve with plum sauce or sweet and sour sauce for dipping.
- Notes:.
- I have found wonton wrappers at both Safeway and Walmart, but I prefer the ones from Safeway. They are about the same price, and the Safeway ones are thinner and taste better (in my opinion).
- You can also make these ahead and freeze them: Make the filling and seal the wontons. Place them (unbaked) on a baking sheet and stick the sheet in the freezer, until the wontons are frozen. Take the wontons off the baking sheet and put them in a Ziploc freezer bag (this way they won't stick together). When ready to bake, take as many as you need from the freezer, lightly grease a baking sheet, and bake as directed.
Nutrition Facts : Calories 62.9, Fat 3.5, SaturatedFat 1.9, Cholesterol 16, Sodium 129.5, Carbohydrate 6, Fiber 0.2, Sugar 0.6, Protein 1.9
BAKED CRAB RANGOON WITH GINGER-LIME DIPPING SAUCE
Another recipe site that I frequented years ago often hosted cooking games and cooking contests, which was a fun to learn about world cuisines and to share mutual cooking interests with others. And this is one of the recipes I submitted for one of the cooking contests. I listed it as a Thai recipe, though I later learned Rangoon...
Provided by Vickie Parks
Categories Seafood Appetizers
Time 35m
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 350°. Lightly spray the bottom of the cups of a muffin tin with a non-stick cooking spray.
- 2. FOR THE FILLING - Add crab meat, cream cheese, chopped green onion, minced onion, teriyaki sauce and white pepper to a small mixing bowl, and mix until well blended.
- 3. Place the wonton wrappers on a flat surface. Spoon crab filling into the center of each wonton wrapper. Take two opposite tips of a wonton wrapper, and bring the tips to meet over the center of the filling. Take the other two opposite tips of the wonton wrapper and bring them to the center. Gently pinch the four tips together. Repeat with remaining wonton wrappers.
- 4. Lift each Crab Rangoon gently, and place one into each of the cups of the greased muffin tin. Bake at 350° for about 16 to 18 minutes or until the tips of the wonton wrappers are lightly browned.
- 5. FOR THE DIPPING SAUCE - In the meantime, add all the dipping sauce ingredients to a small bowl and mix until well blended. If you want a thinner sauce, you can place all the dipping sauce ingredients in a food processor and puree or blend for 10 to 20 seconds.
- 6. When the appetizers are baked, remove the pan from the oven and let them cool in the pan for about 1 minute. Then carefully lift each Rangoon and place on a platter.
- 7. Serve (either warm or at room temperature) with the Thai Ginger-Lime Dipping Sauce.
WW BAKED CRAB RANGOON RECIPE - (4.5/5)
Provided by á-5531
Number Of Ingredients 6
Steps:
- In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Place on a baking sheet coated with non-stick cooking spray.
WEIGHT WATCHERS BAKED CRAB RANGOON
Delicious and a healthier version for crab rangoon.
Provided by Kevin Anthony
Categories Other Side Dishes
Time 20m
Number Of Ingredients 6
Steps:
- 1. In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.
- 2. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper.
- 3. Moisten edges with water; bring corners to center over filling and....http://www.wwrecipes.net/baked-crab-rangoon.html
BAKED CRAB RANGOON FROM PHILADELPHIA®
What's old is new again, and so's this classic appetizer. Crispy won ton wrappers hold a creamy mixture of crab meat for a better-for-you bite that will never go out of style.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F.
- Combine first 4 ingredients.
- Place 1 won ton 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
I created this recipe through trial and error, pulling together ingredients from several different recipes. I prefer the flavor of the imitation crab.
Provided by Elsie Perrett
Categories Seafood Appetizers
Time 50m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350. Place won ton wrappers into sprayed muffin tins, extending edges of wrappers over sides of tin. Fill with crab mixture. Bake at 350 for 18 - 20 minutes or until golden brown.
BAKED CRAB RANGOON WITH THAI GINGER-LIME DIPPING SAUCE
This recipe is just a bit different than the many other Baked Crab Rangoon appetizers already posted to the Recipezaar database, and I sure hope you enjoy this dish as much as we do. You can use the Thai Ginger-Lime Dipping Sauce included with this recipe, or you can use your own favorite Asian dippping sauce if you like. Even something as simple as a sweet and sour sauce, Asian plum sauce, or a hot sweet mustard also work well as a dipping sauce for these Baked Crab Rangoons.
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Prehat the oven to 350°. Lightly spray the bottom of the cups of a muffin tin with a non-stick cooking spray.
- FILLING - Add the crab meat, cream cheese, chopped green onion, minced onion, teriyaki sauce and white pepper to a small mixing bowl and mix until well blended.
- Place the wonton wrappers on a flat surface. Add spoonfuls of the crab filling to the center of each wonton wrapper. Take two opposite tips of a wonton wrapper, and bring the tips to meet over the center of the filling. Take the other two opposite tips of the wonton wrapper and bring them to the center. Gently pinch the four tips together. Repeat with remaining wonton wrappers.
- Lift each Crab Rangoon appetizer gently and place one into each of the cups of the coated muffin tin. Bake in a 350° oven for 16-18 minutes or until the tips of the wonton wrappers are lightly browned.
- DIPPING SAUCE - In the meantime, add all the dipping sauce ingredients to a small bowl and mix until well blended. If you want a thinner sauce, you can place all the dipping sauce ingredients in a food processor and puree or blend for 10 to 20 seconds.
- When the appetizers are done, remove the pan from the oven and let them cool in the pan for about 1 minute. Then carefully lift each baked rangoon and place on a platter.
- Serve (either warm or at room temperature) with the Thai Ginger-Lime Dipping Sauce.
BAKED CRAB RANGOON
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
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
BAKED CRAB RANGOON
Steps:
- Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften) Spoon into wontons. Bake at 425 °F for 8-10 minutes or until golden brown
OUR THANKSGIVING TREAT BAKED CRAB RANGOON
I LOOOOVVVEEEE Crab Rangoons! I usually get them just a few times of year, since they are fried and I'm serious about my waistline :) These are baked and much better for you; you can "save" at least 80 calories on each crab rangoon. So enjoy and make them often!
Provided by AngelaSept
Categories Crab
Time 33m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- PREHEAT oven to 350°F.
- Mix crab meat, cream cheese, onions and mayo.
- SPRAY 12 medium muffin cups with cooking spray.
- Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.
- Fill evenly with crab meat mixture.
- Sprinkle with paprika.
- BAKE 18 to 20 minute or until edges are golden brown and filling is heated through.
- Serve warm.
- Garnish with chopped green onions, if desired.
Nutrition Facts : Calories 87.9, Fat 5.1, SaturatedFat 2.4, Cholesterol 18.3, Sodium 227.3, Carbohydrate 6.2, Fiber 0.2, Sugar 0.4, Protein 4.2
BAKED CRAB RANGOON
No one will guess how easy this is to make.
Provided by Jaye Triaga
Categories Seafood Appetizers
Time 35m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350 degrees. Place won ton wrappers in mini muffin tins. Mix all ingredients together. Fill wrappers and bake for 20 minutes. Serve warm.
BAKED CRAB RANGOON
Eleganty Appetizer
Provided by Penny Hall @FantasyFaery54
Categories Seafood Appetizers
Number Of Ingredients 5
Steps:
- HEAT oven to 350°F. MIX first 4 ingredients. PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture. BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.
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