Sunday, May 12, 2013

Crab Rangoon

This month, my assignment for Secret Recipe Club was:

Somehow, I ran across her recipe for Baked Crab Rangoon.  I have been in love with Crab Rangoon since I first learned how to make them in college.  I have always deep fried them, and they are fabulous.  I was intrigued by this baked version so there was no question about my recipe choice.

I did do a few things differently.  First, I sprayed the muffin tin with olive oil spray, put the wonton wrappers in, then sprayed the wrappers and crossed my fingers.  It worked just fine.  I did pull them out after just 5 minutes in the oven.  They were browning quickly on the corners and I was concerned about warming them up again with the cream cheese mixture.

I don't have access to much crab meat in the small desert town where I live, so I picked up some canned.  I used more cream cheese, because I couldn't see how 1/4 cup could possibly stretch to fill 20 wonton skins, (wonder if it's a typo?) and stirred in the green onion because that's how I make mine.  I was interested to see what the lemon juice and Worcestershire brought to the rangoon, because I don't add them to mine.  I chose to omit the sour cream, no real reason other than it was optional.

The first batch turned out okay, but I lowered the oven temperature for the second baking as I was concerned about burning and 3 minutes wasn't really enough to warm the cream cheese very much.  I guess we just prefer the deep-fried version with the melty cheese!  Don't get me wrong, we still ate them all!!

For the second batch, we decided to put the cream cheese mixture in before baking the wontons at all.  I baked those for 7 minutes, and the result was good.  The cream cheese mixture was hot and creamy, but the wontons were a bit less crispy on the bottom. 

I'd say you could do it either way, really.  These would be a good appetizer to make ahead for a party if you didn't want to be standing around deep-frying, just have them made up and pop them in the oven (or not) right before the party starts, but just know they're not exactly what you'd expect from a crab rangoon.

Please follow the link if you'd like to see the original recipe.  My version is listed below. 

P.S. Next time I will omit the Worcestershire as well. 

They are pretty little things!

Crab Rangoon
Adapted from Morsels of Life

24 wonton skins
1 can of crab meat, about 6 ounces
2 teaspoons lemon juice
8 ounces cream cheese, room temperature
2 teaspoons Worcestershire sauce (omit)
4-5 green onions, sliced (3 stirred in, 1-2 reserved for garnish)

Spray muffin tin with olive oil, press wonton skins gently into tins, then lightly spray skins.

Bake at 375 degrees F about 5 minutes, and wonton skins should be crispy.  *(see above for alternate baking option)

Meanwhile, combine remaining materials (except crab) and mix well. Gently mix in crab. Spoon filling into wonton shell, about 1 tablespoon per wonton.

Bake at 350 degrees F for 3-5 minutes to warm up entire Crab Rangoon, if desired, keeping a close eye on them so they don't burn. Garnish with reserved green onions.

Secret Recipe Club


Lisa said...

Those really do look pretty.

SeattleDee said...

I might be tempted to eat the filing with a spoon and not play with those pesky wonton skins, though they make a lovely presentation. Crab and cream cheese play SO nicely together!

Heather S said...

They look great and one of my favorite things to get when I get Chinese takeout. Great SRC choice!

Lea Ann (Cooking On The Ranch) said...

I love these things and love even more that you tried this baked version. And I'm so glad you tried a 2nd batch. Keeps me from going through the same trial and error. Great choice for SRC

Maria Long said...

I have never made these before but they look delicious. Great SRC post

Miz Helen said...

What a lovely presentation for this delicious Crab Rangoon. This is a great recipe choice for the SRC.
Have a fun week!
Miz Helen

Colleen Bauer said... husband love crab rangoon (I don't). But I might need to try these just for him.

CJ Huang said...

Glad you gave the crab rangoons a try, and sorry about the typos! (Thanks for pointing them out.) I actually used about a pound of crab and just enough cream cheese to make it not fall apart.

Your idea to bake the skins with the filling inside sounds like something I need to try! :)

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