Recipes for "crab rangoon"

Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray.

Combine cream cheese, crabmeat, green onions, garlic, Worcestershire sauce, and soy sauce together in a bowl.

To prevent wonton wrappers from drying, prepare only one or two Rangoon at a time, keeping the other wrappers under a damp towel. Place 1 teaspoon crab filling onto the center of each wonton wrapper. Moisten edges with water and fold wrapper diagonally to form a triangle, pressing edges to seal and pressing out any air pockets. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Repeat with remaining wonton wrappers and crab filling.

Arrange Rangoon on the baking sheet and lightly spray with cooking spray.

Bake in the preheated oven until golden brown, 12 to 15 minutes.

Line an 8-inch square baking pan with parchment paper so the paper hangs over the sides of the pan.

Stir together cream cheese, mozzarella cheese, crabmeat, green onions, powdered sugar, salt, and garlic powder in a bowl until combined. Transfer to the prepared pan, spreading to an even layer. Freeze for 30 minutes.

Lift cream cheese mixture from the pan using the parchment paper. Cut the frozen block in half, then cut each half crosswise into 8 sticks (you will have sixteen 4x1-inch sticks.)

Put flour in a shallow dish. Beat eggs and water together in a second shallow dish. Put panko in a third shallow dish.

Dredge each cream cheese stick in flour; shake off excess. Dip into egg mixture, then lift up so excess egg drips back into the bowl. Press into panko to coat both sides. Place the breaded sticks on a baking sheet and freeze for 15 minutes.

Preheat the oven to 200 degrees F (95 degrees C).

Add 1 ½ inches of oil to a medium saucepan. Heat oil to 375 degrees F (190 degrees C).

Fry 3 or 4 sticks at a time until golden brown, about 1 minute. (Keep uncooked sticks in freezer until ready to fry.)

Drain fried sticks on paper towels, then transfer to a baking sheet and keep warm in the preheated oven. Repeat to fry remaining sticks.

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.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.

Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.

Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.

While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C).

Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.

Bring a large pot of salted water to a boil over high heat, add egg noodles, and cook until tender with a bite, 8 to 10 minutes. Drain; set aside.

Add butter, heavy cream, and cream cheese to a saucepan, place over medium heat, and cook, stirring, until sauce is smooth, about 5 minutes. Remove from heat and set aside.

Add noodles to the prepared casserole dish; top with crab and half of mozzarella. Pour sauce on top and stir to combine. Smooth out the mixture and top with remaining cheese.

Bake in the preheated oven until casserole is golden brown and bubbly, 25 to 30 minutes. Garnish with wonton chips, green onions and sweet chili sauce if desired. Serve immediately.

Heat vegetable oil in a deep skillet over medium-high heat; fry wonton strips until crisp, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.

Preheat oven to 450 degrees F (230 degrees C). Spread pizza dough onto a baking sheet.

Bake in the preheated oven until slightly brown, about 7 minutes.

Mix cream cheese, 1/4 cup green onions, 2 tablespoons Parmesan cheese, and crab together in a bowl; spread onto the pizza crust. Top with mozzarella cheese, remaining Parmesan cheese, fried wonton strips, and remaining green onions.

Bake in the preheated oven until cheese is browned and melted, about 8 minutes. Drizzle sweet chile sauce over top.

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.

Combine cream cheese, crab meat, scallions, soy sauce, and Worcestershire sauce in a large bowl; stir until evenly combined. Set filling aside.

Preheat an air fryer to 350 degrees F (175 degrees C). Grease the air fryer basket with cooking spray. Fill a small bowl with warm water.

Place 12 wonton wrappers on a clean work surface. Spoon 1 teaspoon filling into the center of each wonton wrapper. Dip your index finger into the bowl of warm water and wet around the sides of each wonton wrapper. Crimp wrapper corners upwards to meet in the center to form dumplings.

Place dumplings in the prepared basket and mist the tops with cooking spray.

Cook dumplings in the preheated air fryer until desired crispness is reached, 8 to 10 minutes. Transfer to a paper towel-lined plate.

While the first batch is cooking, assemble dumplings with remaining wonton wrappers and filling.

Serve dumplings with sweet chili sauce for dipping.

Stir together apricot spread, chili-garlic sauce, soy sauce, orange zest, and orange juice in a small bowl for the dipping sauce.

Preheat air fryer to 350 degrees F (175 degrees C).

Stir together cream cheese, crab, chives, Worcestershire, garlic, pepper, and salt in a bowl for the filling. Arrange 6 wonton wrappers on a work surface. Keep remaining wrappers covered until ready to use to prevent them from drying out.

Spoon about 2 teaspoon crab filling in center of each wrapper. Lightly wet borders of wrapper with water. Bring together the 2 opposite corners of the wrapper over the filling and seal together. Bring remaining 2 corners up toward the center, sealing edges of the wrapper to enclose the filling. Repeat with remaining wrappers and filling.

Working in batches if needed, coat dumplings with cooking spray and arrange in an even layer in the air fryer basket.

Cook until dumplings are crispy and golden brown, about 8 minutes. Serve with sauce.

Heat oil to 375 degrees F (190 degrees C) in a large, heavy saucepan.

Mix cream cheese, crabmeat, water chestnuts, garlic powder, and paprika together in a medium bowl.

Place about 1 teaspoon cream cheese mixture in the center of each wonton wrapper. Moisten wrapper edges with water, fold over the mixture, and pinch to seal.

Working in small bathces, fry wontons until golden brown, 3 to 5 minutes.

Mix cream cheese, crabmeat, soy sauce, ginger, cilantro, parsley, and garlic together in a bowl.

Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).

While the oil is heating, place 1/2 to 1 teaspoon cream cheese mixture into the center of a wonton wrapper. Moisten the wrapper edges and pull two corners together over filling to make a triangle. Pull two remaining corners up to join them, then press firmly to seal. Repeat to make remaining wontons. Place prepared wontons under a slightly moist paper towel until oil is hot.

Working in batches, fry 3 or 4 wontons at a time in hot oil until golden brown and crispy, 1 to 2 minutes, flipping halfway through. Transfer wontons to a paper towel-lined plate to drain. Serve hot.