Ingredients with Measurements:
- 8 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 2 tablespoons minced onion
- 2 tablespoons minced red bell pepper
- 2 tablespoons minced celery
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cooked crabmeat, flaked
- 2 tablespoons chopped fresh parsley
- 1 package wonton wrappers
- 2 tablespoons melted butter
Special Equipment Needed:
- Baking sheet
- Small bowl
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, combine cream cheese, mayonnaise, onion, bell pepper, celery, Worcestershire sauce, garlic powder, salt, and pepper. Mix until well combined.
3. Add crabmeat and parsley to the cream cheese mixture and mix until combined.
4. Place 1 wonton wrapper on a clean work surface. Place 1 teaspoon of the crab mixture in the center of the wrapper.
5. Brush the edges of the wrapper with melted butter.
6. Fold the wrapper in half to form a triangle and press the edges together to seal.
7. Place the rangoon on a baking sheet and repeat with remaining wrappers and filling.
8. Bake for 15 minutes or until golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: 375°F
Serving Size: Makes 24 rangoon
Nutritional Information:
Calories: 80
Fat: 6g
Carbohydrates: 4g
Protein: 3g
Substitutions for Ingredients
- Cream cheese: Neufchâtel cheese
- Mayonnaise: Greek yogurt
- Red bell pepper: Green bell pepper
- Celery: Carrot
- Crabmeat: Shrimp
- Parsley: Cilantro
- Wonton wrappers: Egg roll wrappers
- Butter: Olive oil
Variations:
- Add 1 teaspoon of Sriracha for a spicy kick
- Add 1/2 cup of shredded cheese to the filling
- Use a different type of seafood such as lobster or scallops
Tips and Tricks:
- Make sure to seal the edges of the wrapper tightly to prevent the filling from leaking out during baking.
- Use a pastry brush to brush the edges of the wrapper with melted butter for a golden, crispy texture.
Storage Instructions:
Baked crab rangoon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes or until heated through.
Presentation Ideas:
- Serve with a dipping sauce such as sweet and sour sauce or soy sauce.
- Place the rangoon on a platter and garnish with chopped scallions.
Garnishes:
- Chopped scallions
- Sesame seeds
Pairings:
- Rice
- Noodles
- Vegetables
Suggested Side Dishes:
- Fried rice
- Egg rolls
- Spring rolls
Troubleshooting Advice:
- If the filling is too wet, add a tablespoon of breadcrumbs to help absorb the moisture.
- If the filling is too dry, add a tablespoon of water to help moisten it.
Food Safety Advice:
- Store cooked crab rangoon in the refrigerator for no more than 3 days.
- Reheat thoroughly before eating.
Food History:
Crab rangoon is a popular appetizer in Chinese-American cuisine. It is believed to have originated in San Francisco in the 1950s.
Flavor Profiles:
This dish has a creamy, savory flavor with a hint of sweetness from the crabmeat.
Serving Suggestions:
- Serve as an appetizer
- Serve as a snack
- Serve as a side dish
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A