Monday, March 7, 2011

Homemade Baked Crab Rangoons

I've already shared this recipe over on The McMommy Diaries but wanted to share it on my blog as well, it is really delicious and you do not want to miss it! 

 My husband & I are ADDICTED to crab rangoons.  With us both trying to lose weight still, having Chinese take-out is not the best decision so my Mom found a reciepe for homemade crab rangoons online and I've modified that a bit to the one I'm about to show you.

Homemade Baked Crab Rangoons

 
Supplies:
*Wonton Wrappers
You can find these in the produce section of most grocery stores
*1/4 cup of Mayo
*Can of shredded crab meat
You can also use the imitation crab meat if you prefer, I found I liked the can crab meat taste better
*5oz of Cream Cheese, a little over 1/2 of the block
*Chives, amount varies, it's to your taste
*Dash of soy sauce
*Garlic Powder
*Salt
*Cooking Spray
*Muffin Pan or Mini Muffin Pan
I used mini muffin, I think the smaller size works better but a larger would work as well.

With these ingredients, I made 12 crab rangoons.

Preheat your oven to 350 degrees, we are going to bake our wonton wrappers without any filling in order to get them crispy.  These are going to be kinda like "open faced" crab rangoons instead of the sealed ones you get at Chinese restuarants.  I tried the crab rangoons closed before I made this batch and they weren't as good because they were not crispy enough.

Spray your muffin tin with cooking spray. 

Before Baking
Take your wonton wrappers one at a time and push them down into each individual muffin tin.  You will have to fold the edges a bit over the tin, you want to make sure that you will have a big enough opening for the filling once these are baked.

Sprinkle the wonton wrappers with garlic powder and salt before baking to give them more flavor.
Bake at 350 degrees for 5 to 7 minutes or until crispy.

While your wonton wrappers are baking, mix up the filling.
1/4 cup of Mayo, 5oz of cream cheese, dash of soy sauce and chives. 
It's easier to mix if the cream cheese is at room temperature. 
I also added some garlic powder but this is optional.
Keep checking on your wonton wrappers, you do not want them to get burned.  Mine took about 6 minutes in my oven.  The edges were just a little golden brown, as you can see in the next picture with the filling added before baking again.
Fill your wonton wrappers with the crab/cream cheese filling. 
Bake your crab rangoons for another 10 or so minutes or until the filling is heated throughout.

Voila!  Homemade Baked Crab Rangoons!

Texas Monkey
Photobucket

6 comments:

Amanda said...

Yummy! Might have to make those this week with a stir fry! Thanks Leslie!!

Amy said...

Yum. We love crab ragoons. I will be making these. I am a new follower to your blog.

angie said...

i loooooove crab rangoons! i'm definitely bookmarking this to make - thanks!

Jennifer said...

Those look yummy. I have a recipe for salmon filled dumplings from a stir-fry Weight Watchers cook book that is really awesome too. It beats take out any day. Let me know if you want it.

I'm visiting from the Mingle With Us Hop and blog at Family Musings.

Grumpy Grateful Mom said...

Oh, I'm book marking your page. I love these little morsels. And yours look delicious! Thanks for sharing. Janae

Lyuba B. said...

Can you fed ex this to me??? Please please. Looks so good, i really want to try it.
Your newest follower!
http://willcookforsmiles.blogspot.com/

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