Linda's Baked Crab Rangoon

"These delicious little morsels are to die for! Creamy cheese and crab with lemon. Doesn't get much better than that! Great as an appetizer for any social event, but don't wait until then. Make them for yourself and the family, and see for yourself how DELISH they are alone, or with any kind of dipping sauce you might like. I love them with my recipes for Recipe #270395 and Recipe #206003."
 
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photo by yogiclarebear photo by yogiclarebear
photo by yogiclarebear
photo by Lindas Busy Kitchen photo by Lindas Busy Kitchen
photo by Lindas Busy Kitchen photo by Lindas Busy Kitchen
Ready In:
23mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Preheat oven to 350°F.
  • Put cream cheese in a glass dish, and microwave for 30 secs., until softened.
  • Chop the onions finely, and add to cream cheese.
  • Add your lemon and garlic juice, and mix well.
  • Chop the crab finely, or use the blender. Add to cream cheese mixture, and mix in well.
  • Place a heaping teaspoonful of mixture into the center of 8 won ton wrappers.
  • Dip you finger into the water, then rub around the edges of each won ton. Take another won ton wrapper, and wet one side around the edges, and put it on top of the mixture.
  • Seal the two wrappers together, pressing with your fingers all around the edge. Continue with the rest of the won ton wrappers, until all are completed.
  • When done, grease a cookie sheet with oil.
  • Rub each won ton in the grease on the bottom of the cookie sheet, and place each won ton on sheet. When all the won tons are done and on the sheet, brush a little oil on top, so they get nice and crispy around the edge.
  • Put in the oven, and bake for 8-12 minutes, depending on how crispy you like them.
  • When done, place on a layer of paper towels to absorb grease.
  • Serve with your favorite Duck or Plum Dipping Sauce.
  • Makes 8 lg. won tons.

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Reviews

  1. It was fabulous! I used a cookie scoop (2 table spoons) to get even amount in ever piece. In the end I ended with 27 pieces. I also used the spray olive oil like the viewer below and that just fine! Great recipe, keep up the great work.
     
  2. The filling is delicious, but they didn't get very crisp. They also took a LOT longer than 15 minutes to prep, although I suppose it goes faster with practice. Would have them again, though. Thanks for posting!
     
  3. The filling is probably the best I've ever had but I could not get them crispy in the oven. I used a tsp of filling in each and folded into one wonton wrapper to keep them small which required a lot less oil when I ended up frying them. Absolutely wonderful once fried nice and crispy!
     
  4. I very much wanted to like these but they were a major disaster at our party. I followed the recipe and didn't change anything but it came out tasting really weird and nasty (not like crab rangoon) so I probably won't be making these again.
     
  5. We loved these little morsels of crispy wonton with filling that will make you drool! We dipped them in Duck Sauce and WOWWIE! are they amazing!
     
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Tweaks

  1. Add powdered sugar to taste, starting with 1/2 teaspoon.
     
  2. Loved these!! What great little treats. Instead of using canola oil, I sprayed the wontons with cooking spray and it worked well. The filling in these is terrific. I only used one wonton wrapper per rangoon and folded it into a triangle. I used about 1 tsp of filling per wonton and ended up with about 2 dozen. Thanks Linda !!
     

RECIPE SUBMITTED BY

<p>Hi Everyone,</p> <p>I just don't have the time these days to send out individual thank yous for those that make and review my recipes, but I&nbsp;&nbsp;just want you to know that you are truly appreciated and it tickles me every time I get a review, knowing you tried my recipes and enjoyed them the way I do.</p> <p>I even appreciate the ones that tried them and for some reason they didn't work out for you. &nbsp;Everyone has different tastes, and you can't please everyone all the time. &nbsp;</p> <p>Lots of times people change the recipes, adding things, leaving things out, and not seasoning them to their own taste, and give a bad review... &nbsp;Recipes are only guidelines, and if you follow mine and don't like it, then it's a personal preference as to why you don't like it, and I appreciate that. &nbsp;However, if you don't follow my recipe then it is YOUR recipe that you don't like, and my recipe shouldn't be rated. IMHO &nbsp; Thanks for trying them anyway &nbsp;:)</p> <p>Hugs,</p> <p>Linda</p> <p>&nbsp;</p> <p>My name is Linda. I am happily single, and I live in Rochester NH. I just moved back to the town where most of my family lived years ago, and where I lived as a child, after living in NC for 5 years. I have 2 grown sons, a dil, and 2 beautiful grandsons. <br /> <br />I really enjoy my time here on Zaar posting recipes, trying new recipes, taking pictures, and reviewing lots of yummy recipes! <br /> <br />I love to cook, and share recipes. The recipes that I share are mainly my own creations, or family recipes passed down to me from my mom and grandmother, and other family members or friends. If I post something from somewhere else, it has to sound REALLY good to me for me to post it! <br /> <br />Many of the dishes that I prepare are simple, good, down home cooking. Many of them originate from New England, as my grandmother is from Maine, and my mother from New Hampshire. I do also like to try making some gourmet recipes as well, using my creativity along the way. <br /> <br />I started cooking at a the age of 8, helping my mother and grandmother in the kitchen. My curiosity for cooking has led me to create many of my own recipes through trial and error. I hope you enjoy them as much as my family and I do :) <br /> <br />In my spare time I play on my computer collecting recipes, and have been working on creating a cookbook to publish for some time, but have put it aside for now. <br /> <br />I also love to travel and shop. I love to go to the beach and mountains, and as food is a passion of mine, I love to dine out and try many different cuisines in the area, and with friends when I am traveling :) <br /> <br />I made my first herb garden in 2008, but have had vegetable gardens for many years in the past. I have done my share of canning and I love those fresh herbs and veggies all summer long! <br /> <br /> <br />My Rating System: <br /> <br />5 Stars ***** Outstanding recipe that I absolutely loved. It can be down home or restaurant quality, as long as it tastes great and I didn't have to make any changes along the way! Also recipe has to have clear directions. One I would definately make again and again. <br /> <br />4 Stars **** Great recipe that I loved, but one that I may have had to tweak just a bit. Directions may have not been crystal clear. One I would make again and again with my changes. <br /> <br />3 Stars *** I liked the recipe, but had to add ingredients, or add more of a called for ingredient to have the recipe come out the way I like it. 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