BAKED CRAB RANGOONS
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
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 :
CRAB RANGOON PIZZA
True crab rangoon flavor on a pizza. Easily made to be gluten-free.
Provided by AR Community Support
Categories World Cuisine Recipes Asian
Time 27m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 32 g, Cholesterol 45.7 mg, Fat 15.4 g, Fiber 1 g, Protein 14.5 g, SaturatedFat 6.9 g, Sodium 681.3 mg, Sugar 4.5 g
BAKED CRAB RANGOON PIZZA
For a rich, classic crab appetizer, try this Bake-Off® Monthly Challenge winning recipe that starts with quick and convenient Pillsbury™ refrigerated pizza crust. From Ronna Farley, Bake-Off® Monthly Challenge.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 12-inch pizza pan with cooking spray. Sprinkle cornmeal in pan. Unroll dough in pan. Starting at center, press out dough to edge of pan. Pinch edge of dough to make 1/2-inch rim.
- In small bowl, stir crabmeat, cream cheese, mayonnaise and seasoning until well mixed. Spread crabmeat mixture evenly over dough. Top with mozzarella cheese. Sprinkle with bell pepper and onions.
- Bake 15 to 18 minutes or until crust is deep golden brown. Let stand 2 minutes before cutting.
Nutrition Facts : Calories 350, Carbohydrate 27 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 4 g, TransFat 0 g
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.
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