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.
Time 50m Yield 8 Number Of Ingredients 7 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.
Time 45m Yield about 3 dozen. Number Of Ingredients 10 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.
Time 30m Yield 16 appetizers. Number Of Ingredients 7 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.
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.
Time 1h Yield 42 to 50 pieces Number Of Ingredients 12 Steps:
Remove the cream cheese from its packaging, set it in a large bowl and let it soften at room temperature for at least 1 hour. Make the dipping sauce, if desired: Stir the ketchup, sugar and rice vinegar in a small saucepan over medium-high heat and bring it just to a boil, whisking until the sugar dissolves. Set aside to cool completely. Add the scallions, lemon zest, sugar and salt to the softened cream cheese. Using clean hands, gently flake the crab meat into a separate bowl; pick out any shell fragments. Using a silicone spatula, mix the shredded crab into the cream cheese mixture until evenly incorporated. Unwrap the wonton wrappers from their packaging and separate them from one another. (This will speed up the process when filling them.) Stack them loosely and completely cover with a damp paper towel to keep them moist. Place 1 cup water in a nearby bowl. Place a wrapper on a flat surface, rotated in a diamond position. Spoon 2 to 3 teaspoons of the filling into its center, using another small spoon to assist scraping it off the teaspoon. Dip your index finger into the water, then use it to moisten the entire edge of the wrapper. To make a simple rangoon, fold the wrapper into a triangle by pulling one corner to its opposite corner, pressing out any air and sealing the wonton shut. To make a star-shaped rangoon, lift the left and right corners underneath between your index fingers and thumbs, and lift them up toward the center, pinching your index fingers and thumbs along the seams to fold each tip as you do it, so that a four-pointed star shape forms. Squeeze out any air, then seal the wrapper along the other two tips so the filling is entirely encased. Place the sealed rangoon on a sheet pan or flat surface dusted with flour as you repeat with the remaining wrappers and filling. Freeze them for at least 15 minutes (or up to 2 weeks in an airtight container) before cooking to ensure that they leak less during frying. Heat the oil in a large, heavy pot or Dutch oven to 350 degrees. (The temperature will fluctuate when frying, but make sure the oil doesn’t smoke or dip below 300 degrees.) Keep the oil over a medium flame or half power on an electric range to help maintain the temperature. Working in batches, fry the rangoons until golden brown and crispy, about 3 to 4 minutes. Using a slotted spoon, transfer them to a paper towel-lined baking sheet. Let cool a few minutes before enjoying, as they will be lava-hot out of the fryer. Enjoy with the optional dipping sauce or another sauce of your choice.
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.
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.
