03 December, 2011

Baked Crab Rangoon | Classic Gourmet


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Baked Crab Rangoon ingredients
Makes 12
1 (6-oz) can white crab meat, drained and flaked
4-oz Philadelphia Cream Cheese
1/4 cup thinly sliced green onions
1/4 cup Kraft mayonnaise
12 won ton wrappers

Garnish
Chopped green onions

Variations
A Taste of New England — For Fried Crab Rangoon, delete mayonnaise and use  2 (8-oz) pkgs cream cheese with 1 tsp lemon juice, 1 garlic clove and 2 green onions (all chopped), dash of paprika with 1 can of crabmeat. Mix all ingredients and refrigerate for several hours. Make a paste with flour and water to glue edges of wonton wrappers. Place 1/2 tsp cream cheese mixture in middle of each wrapper; seal edges with the flour glue. Using deep fat fryer if you have it, fry stuffed wonton pillows in oil at 350ºF to 375ºF until edges are brown. Serve warm.

The Fried Crab Rangoon recipe is from The Junior League of Worcester, Inc, A Taste of New England (Memphis: The Wimmer Companies, Inc, 1990), 21.


Directions
Preheat oven to 350ºF.

Mix crab meat, cream cheese, onions, and mayonnaise.

Apply vegetable oil spray to 12 medium muffin cups. Gently place one won ton wrapper in each cup; allow edges of wrappers to extend above sides of cups.

Evenly fill each cup with crab meat mixture. Bake until edges are golden brown and filling is heated through, about 18 to 20 minutes.

Serve warm (but also good cold!).


This recipe is from Crye-Leike, Realtors, Classic Gourmet (Collierville: Fundcraft Publishing, Inc, 2009), 8.

Page Last Updated 5 April 2015

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