Philly Baked Crab Rangoon Recipes

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KRAFTS BAKED CRAB RANGOON



Krafts Baked Crab Rangoon image

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

1 (6 ounce) can white crab meat, drained, flaked
4 ounces neufchatel cheese
1/4 cup thinly sliced green onion
1/4 cup kraft mayo light mayonnaise
12 wonton wrappers

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 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 :

BAKED CRAB RANGOON RECIPE



Baked Crab Rangoon Recipe image

Every year for our Christmas party - we order out Chinese food. I don't know where the tradition started, but I won't complain because it always tastes SO good! I love the crab rangoons we always get. I made this baked version a few weeks ago, and it did not disappoint. Whether it's an appetizer or a main dish, these crab rangoons will be a crowd favorite.

Provided by Steph Loaiza

Categories     Appetizer

Time 30m

Number Of Ingredients 8

⅛ teaspoon garlic powder
8 ounces cream cheese
6 ounces crab meat
2 green onions (thinly sliced)
2 teaspoons Worcestershire Sauce
½ teaspoon soy sauce
8 wonton wrappers
2 eggs (beaten)

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.

Nutrition Facts : Calories 207 kcal, Carbohydrate 8 g, Protein 10 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 109 mg, Sodium 485 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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.

LINDA'S BAKED CRAB RANGOON



Linda's Baked Crab Rangoon image

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

1 (8 ounce) package cream cheese, softened
3 tablespoons yellow onions, finely chopped
2 tablespoons lemon juice
1 tablespoon garlic juice, I used some from a jar of chopped garlic in juice
8 ounces crab or 8 ounces imitation crabmeat, finely chopped
16 wonton wrappers
water
canola oil, to brush on won tons
Chinese duck sauce or plum sauce, for dipping

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

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