Quick, simple recipes for crab rangoon?

Question

Looking for recipes. I only want to make 5

Answer 1

CRAB RANGOON

1 can (6 1/2 oz.) crabmeat, drained and flaked
1 pkg. (8 oz.) cream cheese, softened
2 green onions, chopped
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/2 tsp. soy sauce
1 pkg. won ton skins
Vegetable oil for deep-fat frying

In medium mixing bowl, combine all ingredients except won ton skins and oil. Place 1 teaspoon filling in the center of each won ton skin. Moisten edges with water. Fold each skin in half to form a triangle; press edges to seal. Pull bottom corners of triangle down and over lap slightly.
Moisten corner with water and press to seal. Heat oil to 375 degrees. Deep-fry several won tons at a time, turning once, until both sides are golden brown. Drain on paper towels. Serve with sweet and sour sauce or hot mustard sauce.

TIP: Extra Crab Rangoon appetizers may be frozen after frying. To reheat, place on ungreased baking sheet; heat in 375 degree oven for 15 minutes.

Answer 2

hi there; CRAB RANGOON

INGREDIENTS
1 (14 ounce) package small won ton wrappers
2 (8 ounce) packages cream cheese, softened
1 teaspoon minced fresh ginger root
1/2 teaspoon chopped fresh cilantro
1/2 teaspoon dried parsley
3 tablespoons dark soy sauce
1 pound crabmeat, shredded
1 quart oil for frying
DIRECTIONS
Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.
Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.



ANOTHER RECIPE

Baked Crab Rangoon Recipe
From Rhonda Parkinson,
Your Guide to Chinese Cuisine.
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Nothing beats the flavor of traditional Crab Rangoon. But, if you're not comfortable with deep-frying, here is an easy to make alternative in which the wonton wrappers and cream cheese are baked, and then the cream cheese is served as a dip with the crunchy wonton chips.
INGREDIENTS:
24 wonton wrappers
Five-spice powder, as needed, optional
Cream Cheese Dip:
8 1/2 ounces crabmeat, drained if using canned meat, and flaked
8 ounces cream cheese
1 teaspoon chopped red onion
1 - 2 green onions, diced
1/2 teaspoon Lea and Perrins Worcestershire Sauce
1/2 teaspoon soy sauce
Freshly ground black pepper, to taste
PREPARATION:
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Spray 2 baking sheets with non-stick spray.
Combine the cream cheese and crab meat mixture. Stir in the remaining ingredients, mixing thoroughly.
Take a wonton wrapper and lightly dust it with the five-spice powder if using (about 1/8 teaspoon).


Cut the wonton diagonally so that it forms 2 triangles. Continue with the rest of the wrappers. (Cover the remaining wrappers with a damp cloth so that they don't dry out).
Arrange the wonton wrappers on the baking sheets. Place in the stove on the middle rack, and bake until they turn brown (5 to 6 minutes). Remove and cool.
Place the cream cheese in a medium sized baking dish. Bake until the cream cheese is heated through and just starting to bubble (18 to 20 minutes). Remove and serve immediately with the wonton chips for dipping. If desired, also serve hot mustard and/or sweet and sour sauce.