Best 6 Baked Crab Rangoon From Philadelphia Recipes

BAKED CRAB RANGOON

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

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.

BAKED CRAB RANGOON FROM PHILADELPHIA®

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 RANGOONS

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.

BAKED CRAB RANGOON FROM PHILADELPHIA®

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 (USING IMITATION CRAB)

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.