Oh yeah. This Crab Rangoon recipe will be everyone’s favorite appetizer for your takeout fakeout nights, holiday parties, game day parties and everything in between! And, we get to use reduced fat cream cheese, real crab, and wrappers made with real ingredients. I know you got more than you needed so get them out of the fridge and let’s make some Oven Baked Crab Rangoon!
They are a much healthier version. Baked Crab Rangoon are wonderfully crispy with a delicious cream cheese and crab filling. Whisk together to make an egg wash. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. To reheat crab rangoon, place them on a … Bake at 350° for 6-7 minutes or until lightly browned. Nothing beats the flavor of traditional Crab Rangoon, but, if you're not comfortable with deep-frying, here is an easy to make alternative in which the wonton wrappers and cream cheese are baked, and then the cream cheese is served as a dip with the crunchy wonton chips. We have made crab rangoon in wonton wrappers in a variety of shapes before, but I really love these egg roll shaped ones. 10 People talking Join In Now Join the conversation! Pin. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. Serve Rangoon hot. Enjoy! The wontons are either baked or fried until golden brown and crispy and are often served with a dipping sauce. You can use imitation crab if you wish. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time.
This Crab Rangoon recipe will be everyone’s favorite appetizer for your takeout fakeout nights, holiday parties, game day parties and everything in between! They will still taste just as good! 4.5 from 10 votes. Place the Rangoon on paper towels to drain off the excess oil.
They are easier to eat, don't have the overly crispy edges that other folds can get and are easy to make. Try them, you'll love it. YIELD: 1 ragoon. READY IN: 25mins. Baked Chinese Crab Rangoon.
CRAB RANGOON TO RIVAL ANY RESTAURANT!
Serve this dip with wonton chips or fresh veggies. Press wonton wrappers into greased miniature muffin cups. Oh yeah. Stir in crab and onion.
These homemade crab rangoon taste straight out of a restaurant – or dare I say even better?! Preheat the oven to 375°F and line 2 baking sheets with parchment paper or a silicone baking mat.
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. Crack the egg in a small bowl and add 2 tablespoons of water. Crab rangoon consists of wontons stuffed with a mixture of crab, cream cheese, garlic powder, green onions and Worcestershire sauce. How long does crab rangoon last in the fridge? These crab rangoon remind me of the crab rangoon of my childhood, with the perfect balance of sweet and acidic, with a marked (but not overpowering) crab flavor. UNITS: US. 4 oz surimi imitation crab; 3 oz cream cheese Directions: In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. How do you reheat crab rangoons?
These crab rangoon remind me of the crab rangoon of my childhood, with the perfect balance of sweet and acidic, with a marked (but not overpowering) crab flavor.
How you make Healthy Baked Crab Rangoon? Easy Baked Crab Rangoon Dip is the best appetizer recipe made with jumbo lump crab and cream cheese. And these baked crab rangoon mean no deep fried belly bombs. Recipe by Waffles. This is my version of the takeout favorite that is usually fried, but baking them makes everything a little easier, a (tiny) bit healthier, and just as delicious as the original. INGREDIENTS Nutrition. And these baked crab rangoon mean no deep fried belly bombs. A perfect appetizer!