8 oz Cream Cheese, Softened 8 oz Backfin Crabmeat 1 tb Milk 2 tb Chopped Onion 1/2 ts Horseradish 2 oz Slivered Almonds Salt Pepper Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350?F until slightly browned on top. Serve hot on crackers. Makes 2 cups.
How To make Crab and Cream Cheese Hors D'Oeuvres's Videos
Learn how to make a Crab Rangoon recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy how to Crispy Crab & Cream Cheese Wonton recipe.
Easy Homemade Crab Rangoon (Crab and Cream Cheese Wontons) #shorts
Crab Rangoon are absolutely delightful, and thanks to our easy recipe, you can make them at home. They are crispy fried wontons filled with crab meat and cream cheese. I love how well the light and crunchy wonton shells complement the creamy crab filling.
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The Best Appetizers Recipe | Seafood & Cucumber Appetizers
Auf Deutsch
The recipe for my Seafood & Cucumber Appetizers is available here
Hi lovelies, are you ready for another appetizer recipe? :) I have really enjoyed creating these simple appetizers for you and well, if I am completely honest, it has not been too bad eating them as well :D I have another one coming next week and then I won't be doing them weekly anymore, but once in a while. Todays recipe is also with two different options and both are with seafood and cucumber. Both of these appetizers are really light and fresh. I hope you will like these and will be trying them out :) Enjoy!
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Easy Homemade Crab Rangoon (Crab and Cream Cheese Wontons)
Crab Rangoon are absolutely delightful, and thanks to our easy recipe, you can make them at home. They are crispy fried wontons filled with crab meat and cream cheese. I love how well the light and crunchy wonton shells complement the creamy crab filling. ⬇️ Ingredients Below ⬇️
CRAB RANGOON • 8 ounces fresh or pasteurized crab meat, see tips below • 4 ounces cream cheese, softened • 1 green onion, thinly sliced • 2 tablespoons finely diced red bell pepper • 1 small clove garlic, grated on a microplane or finely minced • 1 teaspoon soy sauce or tamari • 26 wonton wrappers • Peanut oil or vegetable oil, for frying
SWEET AND SOUR DIPPING SAUCE • 2 tablespoons Sambal Oelek chili paste (we use Huy Fong) • 6 tablespoons granulated sugar • 2 tablespoons rice wine vinegar
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With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients: puff pastry - 500 g (17.64 oz) melted butter - 30 g (1 oz) boiled potatoes - 2 pieces canned red beans - 50 g (1.76 oz) canned corn - 50 g (1.76 oz) sour cream - 40 g (1.4 oz) salt - 10 g (0.35 oz) black pepper - 5 g (0.18 oz) sweet paprika - 5 g (0.18 oz) olive oil - 20 ml (0.7 fl oz) pressed cheese - 80 g (2.82 oz) cherry tomatoes - 4 pieces IN THE OVEN 180°C (356 °F)/25 MIN puff pastry - 500 g (17.64 oz) butter - 30 g (1 oz) boiled potatoes - 2 pieces red bell pepper - 1 piece canned corn - 50 g (1.76 oz) olive oil - 20 ml (0.7 fl oz) salt - 10 g (0.35 oz) black pepper - 5 g (0.18 oz) sweet paprika - 5 g (0.18 oz) pressed cheese - 80 g (2.82 oz) cherry tomatoes - 6 pieces IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce: onion - 1 piece garlic - 2 cloves parsley - 10 g (0.35 oz) butter - 30 g (1 oz) oil - 20 ml (0.7 fl oz) whipping cream - 400 ml (13.5 fl oz) white wine - 100 ml (3.4 fl oz) salt - 8 g (0.29 oz) black pepper - 5 g (0.18 oz)