How To make Golden Crab Puff
10 Slices white bread
1 lb Backfin crabmeat
6 Eggs
3 c Milk
2 T Minced parsley
3/4 t Dry mustard
1/2 t Salt
8 oz Shredded sharp Am. cheese
Remove crusts from bread and cut slices into cubes. Beat eggs, milk, and seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X 13" baking dish. Bake uncovered at 325 degrees for 1 hour or until center is set. 2 cups of shrimp, or a combination of shrimp and crab to total 2 cups may be substituted for crabmeat. Mrs. James Hopkins
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Crab Rangoon Puff Pastry Twists Recipe ???? I Easy Puff Pastry Crab Twists I With and Without Crabs
No wontons? No problem. Today, I'll share how to make the easiest crab rangoon recipe with a twist!! Literally! =) I used puff pastry sheets instead of wontons. It is baked instead of fried. So easy and delicious. Great hit at a party or at home watching your favorite movie.
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➡️ Printable Full Recipe + Tips: Coming Soon.
I used: (feel free to substitute)
1 42x25cm puff pastry sheet
eggwash
With Crab:
100g cream cheese
1 tbsp crab paste or real shredded crabmeat
1 tbsp chopped chives
1 large garlic clove - crushed
1 tsp light soy sauce
Without Crab:
Same as above minus the crab. ;)
⏰STAMPS:
0:00 Filling
0:32 Puff Pastry
1:34 Let's Twist
2:06 Bake
ENJOY!!????????
Remember: I'm a comment away if you have any questions.
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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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Crab Rangoon
I'm sure people have made crab rangoon from the crab. But from a king crab?! Even better. And bigger.
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MAKING CRAB RANGOON WONTONS AT HOME
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Baked Crab Rangoon Recipe: How To Make Crab Rangoons
Baked Crab Rangoon Recipe: How To Make Crab Rangoons
Crab Rangoon that you can make at home? And, it's baked, not fried? Yum! Michele McAdoo for the Kraft Kitchens shows you the easy way to make this popular appetizer in the comfort of your own kitchen. Just be ready for guests to drop by more often. This Baked Crab Rangoon recipe is definitely a crowd pleaser.
Ingredients
1 can (6 oz.) white crab meat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
2 green onions, thinly sliced
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers
Prep Time: 20 min
Total Time: 40 min
Serving: 12 servings
Instructions
Heat oven to 350°F.
Mix first 4 ingredients.
Place 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.
Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.
Tips
- Look for won ton wrappers in the refrigerated produce section of your grocery store.
- For a crispier Crab Rangoon bake won ton wrappers in muffin cups at 350°F for 5 to 7 min. or until lightly browned. Fill with crab meat mixture and bake 6 to 8 min. or until filling is heated through.
Crab Rangoon Recipe from of one of my favorite content creators
Crab Rangoon Recipe from @thegoldenbalance
#shorts #CrabRangoon #recipe #cooking #frying #foodie
The crab rangoon recipe you've been asking me for! | Marion's Kitchen #AtHome #WithMe
It's a restaurant staple in the US, but want do I think of it when I made it at home? Watch and see!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.