pray.
FILLING - Add the crab meat, cream cheese, chopped green
ntil smooth.
Stir in crab meat, egg yolks, S& P
PREHEAT oven to 350\u00b0F.
Mix crab meat, cream cheese, onions and mayo.
SPRAY 12 medium muffin cups with cooking spray.
Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.
Fill evenly with crab meat mixture.
Sprinkle with paprika.
BAKE 18 to 20 minute or until edges are golden brown and filling is heated through.
Serve warm.
Garnish with chopped green onions, if desired.
In a medium bowl, combine cream cheese, crab meat, salt, pepper, green onion, garlic, ginger, bread crumbs and sesame oil; mix well.
Refrigerate for 30 minutes.
PREHEAT oven to 350\u00b0F
Mix crab meat, Neufchatel cheese, onions and mayo.
SPRAY 12 medium muffin cups with cooking spray.
Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.
Fill evenly with crab meat mixture.
BAKE 18 to 20 minute or until edges are golden brown and filling is heated through.
Serve warm.
Garnish with chopped green onions, if desired.
ix well.
Chop the crab finely, or use the blender
an either deep fry the Crab Rangoon, which tastes wonderful, or you
Clean cauliflower and let dry.
Heat oil. Drop into hot oil just a few minutes. Drain.
Add salt or seasonings to taste. Fast, easy and good.
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.
Heat oven to 350 degrees F.
Combine first 4 ingredients.
Place 1 won ton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with crab mixture.
Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.
erve hot or cold with Crab Rangoon.
inute.
Stir and add crab, mushrooms and parmesan.
At
Mix cream cheese, crab meat, green onions, garlic, soy
Combine all ingredients, reserving half the crab meat and some sauce. Spoon onto Original or Sesame Pretzel Crisps(R) and garnish with more sauce and crab.
Mix softened cream cheese, crab, soy sauce, Worcestershire sauce, garlic powder, and onions.
Serve as a dip with crackers, chips or bread. Or use to make crab rangoons. I've had a hard time finding wonton wrappers, so I've used crescent rolls quite successfully. If making rangoons with crescent rolls, they are really yummy if you sprinkle with more garlic powder before baking = ).
Soften cream cheese and add shredded crab, ginger, garlic and scallions.
Mix thoroughly.
Separate and lay out wonton wrappers on flat surface.
Drop one small spoonful of mixture in middle of wrapper. Dip index finger in milk and moisten surface of two sides of wrapper.
Fold wrapper into triangle and lift two points and twist together with a dab of milk so they will stick together. Drop in hot oil and cook for approximately 5 minutes or until golden brown.
Serve warm with sweet and sour sauce or hot mustard sauce.
large mixing bowl, combine crab, cream cheese, soy sauce and
Lightly oil a 4-cup (1 quart) mold and set aside.
In a saucepan over medium to low heat, combine the cream cheese and soup and stir until blended.
Sprinkle the gelatin over the mixture and stir until blended.
Stir in the mayonnaise until well combined.
Do not let the mixture boil.
Remove the pan from the heat and carefully blend in the crab meat, onions and celery. Pour the crab mixture into the prepared mold and chill for at least 6 hours.
This recipe can be made up to 2 days in advance.
2 tablespoons Parmesan cheese, and crab together in a bowl; spread
Mix cheese, crab and garlic. Place fingertip amount on each wonton. Seal with water. Fry lightly in oil until lightly browned. Can reheat. Bake at 350\u00b0 for 5 min.
Makes about 50 wontons.