Crab Rangoon Cups Recipes

CRAB RANGOON WONTON CUPS

Crab Rangoon Wonton Cups image

If you love crab rangoon, you'll LOVE these baked Crab Rangoon Wonton Cups! They have all the flavors of your favorite Chinese appetizer in a baked wonton cup, which means they're not only better for you, but they're so much easier to make. Ready in 30 minutes or less, these bite sized wontons are the perfect appetizer for all your holiday parties....and guaranteed to be a HUGE hit. Serve them straight out of the oven or dip them in your favorite sweet & sour sauce. Any way you enjoy them, there's no question that this recipe is sure to become a favorite!

Provided by Cathy Trochelman

Time 30m

Number Of Ingredients 7

Ingredients

12 wonton wrappers
12 oz. cream cheese, softened
1/4 cup sour cream
4 oz. imitation crab, *substitute 1 can lump crab, drained
2 green onions, thinly sliced
1/4 tsp. worcestershire sauce
1/4 tsp. soy sauce

Steps:

Preheat oven to 350°.
Spray muffin pan with cooking spray.
Place one wonton wrapper in each muffin cup; bake 10 minutes or until edges begin to brown.
Remove from oven and cool slightly.
In a medium mixing bowl, combine cream cheese, sour cream, 1 sliced green onion, worcestershire sauce, and soy sauce. Stir well.
Place crab in a small food processor and process until finely chopped. Stir chopped crab into cream cheese mixture.
Spoon filling into baked wonton shells; bake for an additional 8-12 minutes.
Top with sliced green onions. Serve with sweet & sour or sweet chili sauce as desired.

Nutrition Facts : Calories 150 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 233 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CRAB RANGOON CUPS

Crab Rangoon Cups image

Make and share this Crab Rangoon Cups recipe from Food.com.

Provided by KelBel

Categories Crab

Time 30m

Yield 24 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces crabmeat, drained (can use imitation)
8 ounces reduced-fat cream cheese, room temperature
1/2 teaspoon A.1. Original Sauce
1/4 teaspoon garlic powder
24 wonton wrappers
1/4 cup Chinese duck sauce

Steps:

Preheat oven to 350 degrees.
Mix first four ingredients together. Set aside.
Spray wonton wrapper with non-stick cooking spray and place sprayed side down in mini-muffin tin.
Place a heaping teaspoon of crab mixture in each cup.
Bake 12-15 minutes.
Remove from oven and top each with 1/2 teaspoon duck sauce.

Nutrition Facts : Calories 56.2, Fat 1.6, SaturatedFat 0.9, Cholesterol 9.8, Sodium 186.2, Carbohydrate 6.8, Fiber 0.2, Sugar 0.6, Protein 3.3

CRAB WONTON CUPS

Crab Wonton Cups image

These tasty little crab tarts make excellent appetizers served warm and crispy from the oven. You can add them to your list of holiday finger food as well. They're true crowd-pleasers. -Connie McDowell, Greenwood, Delaware

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 32 appetizers.

Number Of Ingredients 13

Ingredients

32 wonton wrappers
Cooking spray
1 package (8 ounces) cream cheese, softened
1/2 cup heavy whipping cream
1 large egg, room temperature
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 drops hot pepper sauce
1 cup lump crabmeat, drained
1/4 cup thinly sliced green onions
1/4 cup finely chopped sweet red pepper
1 cup grated Parmesan cheese
Minced chives, optional

Steps:

Preheat oven to 350°. Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake until lightly browned, 8-9 minutes. , Meanwhile, in a small bowl, beat cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in crab, green onions and red pepper; spoon into wonton cups. Sprinkle with Parmesan cheese. , Bake until filling is heated through, 10-12 minutes. Serve warm. If desired, garnish with minced chives. Refrigerate leftovers.

Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 153mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

CRAB RANGOON WONTON CUPS

Crab Rangoon Wonton Cups image

Easier and less messy than the traditional kind, also lower in fat. This recipe only makes 12 appetizers, but can be doubled easily. This is an Inn recipe I found on the web.

Provided by Cookiegirlandi

Categories Crab

Time 30m

Yield 12 wonton cups

Number Of Ingredients 9

Ingredients

2 green onions
3 ounces cream cheese, cut in chunks
1/3 cup mayonnaise
4 ounces grated cheddar cheese or 4 ounces smoked gouda cheese, works well
2/3 cup crabmeat (Can vary the recipe with bay shrimp or chopped mushroom for the filling)
2 teaspoons Old Bay Seasoning
1 teaspoon fresh lemon juice
1/2 teaspoon Emeril's Original Essence (or something similar)
12 wonton wrappers

Steps:

Heat oven to 350 degrees.
Lightly spray 12 small muffin cups.
Melt 1 tablespoon of butter and lightly brush each wonton pastry before pushing into muffin cups.
Saute green onions.
Melt cheeses and mayonnaise in pan.
Add seasonings and lemon juice.
Add filling (could be crab, shrimp, mushrooms) to heat only.
Scoop into wonton cups.
Bake 12-15 minutes until wontons are golden brown.

PHYLLO CRAB CUPS

Phyllo Crab Cups image

These cute appetizers taste scrumptious in their phyllo tart shells-horseradish and paprika add a nice kick.

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 6

Ingredients

1 package (8 ounces) cream cheese, softened
2 to 3 tablespoons horseradish sauce
3/4 cup chopped imitation crabmeat
1 tablespoon chopped green onion
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
Paprika

Steps:

In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika. , Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown.

Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

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