Mmm, who can resist the crispy, creamy delight of Crab Rangoon? Whether you’re hosting a party, craving a quick snack, or just in the mood for something irresistibly tasty, we’ve got you covered. Dive into our roundup of 18 delicious Crab Rangoon recipes that promise to bring a burst of flavor to any occasion. Trust us, your taste buds will thank you!
Creamy Crab Rangoon Dip
Here’s how to make a Creamy Crab Rangoon Dip that’s sure to impress at your next gathering. This dip combines the classic flavors of crab rangoon into a creamy, shareable appetizer that’s perfect for any occasion.
Ingredients
- For the dip:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup imitation crab meat, finely chopped
- 2 green onions, thinly sliced
- For serving:
- 1 bag wonton chips
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the dip.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth. Tip: Softening the cream cheese at room temperature for 30 minutes makes blending easier.
- Stir in the Worcestershire sauce, garlic powder, and onion powder until well incorporated.
- Fold in the finely chopped imitation crab meat and sliced green onions, distributing them evenly throughout the mixture.
- Transfer the mixture to an oven-safe baking dish, spreading it out evenly. Tip: A shallow dish promotes even heating and a nicely browned top.
- Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and the top is lightly golden. Tip: Keep an eye on the dip during the last 5 minutes to prevent over-browning.
- Remove from the oven and let it cool for 5 minutes before serving to allow the flavors to meld.
Allowing the dip to cool slightly before serving enhances its creamy texture and melds the flavors beautifully. Serve warm with crispy wonton chips for a delightful contrast in textures.
Baked Crab Rangoon Wontons
Crafting the perfect Baked Crab Rangoon Wontons is easier than you think, especially when you follow these straightforward steps. Let’s dive into creating this crispy, creamy appetizer that’s sure to impress.
Ingredients
- For the filling:
- 8 oz cream cheese, softened
- 1/2 cup crab meat, drained and flaked
- 1 green onion, finely chopped
- 1/4 tsp garlic powder
- 1/4 tsp Worcestershire sauce
- For assembly:
- 24 wonton wrappers
- 1 tbsp water
- For baking:
- 1 tbsp olive oil
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray a baking sheet with cooking spray.
- In a medium bowl, combine the softened cream cheese, flaked crab meat, chopped green onion, garlic powder, and Worcestershire sauce until well mixed.
- Place a wonton wrapper on a clean surface, and spoon about 1 teaspoon of the filling into the center.
- Dip your finger in water and moisten the edges of the wonton wrapper.
- Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. Repeat with remaining wrappers and filling.
- Arrange the filled wontons on the prepared baking sheet, and lightly brush each with olive oil.
- Bake in the preheated oven for 12-15 minutes, or until the wontons are golden brown and crispy.
- Remove from the oven and let cool for a few minutes before serving.
Variety is the spice of life, and these Baked Crab Rangoon Wontons offer a delightful mix of textures and flavors. Serve them with a sweet chili sauce for an extra kick, or enjoy them as is for a simple yet satisfying treat.
Spicy Crab Rangoon Sushi Rolls
Begin by exploring the fusion of flavors in this unique dish that combines the creamy, spicy kick of crab rangoon with the delicate, fresh appeal of sushi rolls. Perfect for those who love a bit of heat with their sushi, this recipe is a creative twist on two beloved classics.
Ingredients
- For the filling:
- 8 oz cream cheese, softened
- 1/2 cup crab meat, finely chopped
- 2 tbsp sriracha sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- For the sushi rolls:
- 2 cups sushi rice, cooked
- 4 nori sheets
- 1/2 cucumber, julienned
- 1 avocado, sliced
- For serving:
- 1 tbsp sesame seeds
- 1/4 cup soy sauce
Instructions
- In a medium bowl, mix together the cream cheese, crab meat, sriracha sauce, garlic powder, and onion powder until well combined. Tip: Ensure the cream cheese is at room temperature for easier mixing.
- Lay a nori sheet on a bamboo sushi mat. Evenly spread 1/2 cup of sushi rice over the nori, leaving a 1-inch border at the top.
- Place a quarter of the crab mixture, cucumber, and avocado slices in a line along the bottom edge of the nori sheet. Tip: Don’t overfill to prevent the roll from breaking.
- Roll the sushi tightly from the bottom, using the mat to shape it. Press gently to seal the edge with the rice border. Tip: Wet your fingers slightly to handle the rice without sticking.
- Repeat with the remaining ingredients to make 4 rolls. Slice each roll into 8 pieces with a sharp, wet knife.
- Sprinkle sesame seeds over the sliced rolls and serve with soy sauce on the side.
Vibrant in both appearance and taste, these Spicy Crab Rangoon Sushi Rolls offer a creamy, spicy filling contrasted by the cool, crisp vegetables. Serve them as an appetizer or a main dish, garnished with extra sriracha for those who dare.
Crab Rangoon Stuffed Mushrooms
Ready to elevate your appetizer game with a fusion twist? These Crab Rangoon Stuffed Mushrooms combine the creamy, savory flavors of your favorite takeout dish with the earthy goodness of mushrooms, creating a bite-sized delight that’s sure to impress.
Ingredients
- For the filling:
- 8 oz cream cheese, softened
- 1/2 cup crab meat, finely chopped
- 2 green onions, thinly sliced
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- For the mushrooms:
- 24 large white mushrooms, stems removed
- 1 tbsp olive oil
- For the topping:
- 1/4 cup panko breadcrumbs
- 1 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the cream cheese, crab meat, green onions, Worcestershire sauce, and garlic powder until well mixed. Tip: Ensure the cream cheese is fully softened to avoid lumps.
- Brush each mushroom cap lightly with olive oil, then place them hollow-side up on the prepared baking sheet.
- Spoon the crab mixture into each mushroom cap, filling them generously. Tip: A small cookie scoop can make this step quicker and cleaner.
- In a small bowl, mix the panko breadcrumbs with the melted butter, then sprinkle evenly over the stuffed mushrooms.
- Bake for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown. Tip: For an extra crispy topping, broil for the last 2 minutes of baking.
The creamy, rich filling paired with the crispy panko topping and tender mushroom base offers a delightful contrast in textures. Serve these warm, garnished with extra sliced green onions for a pop of color and freshness.
Easy Air Fryer Crab Rangoon
Kickstart your culinary adventure with this Easy Air Fryer Crab Rangoon, a perfect blend of creamy and crispy that’s sure to impress. Knowing how to make these delectable bites will elevate your appetizer game with minimal effort.
Ingredients
- For the filling:
- 8 oz cream cheese, softened
- 1/2 cup crab meat, drained and flaked
- 1 tbsp green onions, finely chopped
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- For the assembly:
- 24 wonton wrappers
- 1 tbsp water
Instructions
- In a medium bowl, combine the cream cheese, crab meat, green onions, Worcestershire sauce, and garlic powder until well mixed.
- Lay out a wonton wrapper on a clean surface. Place 1 tsp of the filling in the center of the wrapper.
- Dip your finger in water and moisten the edges of the wonton wrapper. Fold the wrapper diagonally to form a triangle, pressing the edges to seal tightly.
- Preheat your air fryer to 370°F for 3 minutes. Lightly spray the air fryer basket with cooking spray.
- Arrange the crab rangoons in the air fryer basket in a single layer, ensuring they do not touch. Air fry at 370°F for 6-8 minutes, or until golden brown and crispy.
- Repeat the process with the remaining wonton wrappers and filling, working in batches as needed.
Now, these Easy Air Fryer Crab Rangoons boast a delightful contrast between the crispy exterior and the creamy, flavorful filling. Serve them with a side of sweet chili sauce for an extra kick or enjoy them as they are for a truly satisfying snack.
Crab Rangoon Pizza with Cream Cheese Sauce
Discover the fusion of two beloved dishes with this Crab Rangoon Pizza, a creative twist that combines the creamy, savory flavors of crab rangoon with the crispy, cheesy delight of pizza. Perfect for those who love to experiment in the kitchen, this recipe guides you through each step to ensure a delicious outcome.
Ingredients
- For the crust:
- 1 pre-made pizza dough (16 oz)
- 1 tbsp olive oil
- For the sauce:
- 8 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- For the topping:
- 1 cup imitation crab meat, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup green onions, thinly sliced
Instructions
- Preheat your oven to 425°F (220°C) and lightly grease a pizza pan or baking sheet with olive oil.
- Roll out the pre-made pizza dough on the prepared pan, stretching it to your desired thickness. Brush the surface with 1 tbsp olive oil to prevent sogginess.
- In a medium bowl, combine the softened cream cheese, mayonnaise, Worcestershire sauce, and garlic powder until smooth. Spread this mixture evenly over the pizza dough as your sauce.
- Evenly distribute the shredded imitation crab meat over the cream cheese sauce, followed by the mozzarella cheese.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
- Remove from the oven and immediately sprinkle with sliced green onions for a fresh, colorful finish.
After baking, the pizza boasts a crispy crust with a creamy, flavorful topping that mirrors the classic crab rangoon. Serve it sliced into wedges for a fun appetizer or pair with a light salad for a satisfying meal.
Gluten-Free Crab Rangoon
Ready to dive into making a delicious gluten-free version of the classic Crab Rangoon? This recipe breaks down the process into simple, manageable steps, ensuring even beginners can achieve crispy, creamy results.
Ingredients
- For the filling:
- 8 oz cream cheese, softened
- 1/2 cup canned crab meat, drained
- 1 tbsp gluten-free soy sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- For the wrapper:
- 12 gluten-free wonton wrappers
- 1 tbsp water (for sealing)
- For frying:
- 2 cups vegetable oil
Instructions
- In a medium bowl, combine the softened cream cheese, crab meat, gluten-free soy sauce, garlic powder, and onion powder until well mixed. Tip: Ensure the cream cheese is at room temperature for easier mixing.
- Lay out a gluten-free wonton wrapper on a clean surface. Place 1 teaspoon of the filling in the center of the wrapper.
- Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. Tip: Remove any air pockets before sealing to prevent bursting during frying.
- Heat the vegetable oil in a deep fryer or large pot to 350°F. Carefully add the Crab Rangoons in batches, frying for 2-3 minutes or until golden brown and crispy. Tip: Maintain the oil temperature to ensure even cooking.
- Remove the Crab Rangoons with a slotted spoon and drain on paper towels.
You’ll love the contrast between the crispy exterior and the creamy, flavorful filling. Serve these gluten-free Crab Rangoons with a side of sweet chili sauce for an extra kick.
Crab Rangoon Egg Rolls
Here’s how to make Crab Rangoon Egg Rolls, a delightful twist on the classic appetizer that combines creamy filling with a crispy shell. Follow these steps carefully to ensure your egg rolls turn out perfectly every time.
Ingredients
- For the filling:
- 8 oz cream cheese, softened
- 1/2 cup crab meat, drained and flaked
- 2 green onions, finely chopped
- 1/4 tsp garlic powder
- 1/4 tsp Worcestershire sauce
- For the assembly:
- 12 egg roll wrappers
- 1 tbsp water
- For frying:
- 2 cups vegetable oil
Instructions
- In a medium bowl, combine the cream cheese, crab meat, green onions, garlic powder, and Worcestershire sauce until well mixed. Tip: Ensure the cream cheese is at room temperature for easier mixing.
- Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place 2 tablespoons of the filling in the center.
- Fold the bottom corner over the filling, then fold in the sides. Moisten the top corner with water and roll tightly to seal. Tip: Don’t overfill the wrappers to prevent bursting during frying.
- Heat the vegetable oil in a deep fryer or large pot to 350°F. Carefully add the egg rolls in batches, frying until golden brown, about 2-3 minutes per side. Tip: Maintain the oil temperature for even cooking.
- Remove the egg rolls with a slotted spoon and drain on paper towels.
Just out of the fryer, these Crab Rangoon Egg Rolls boast a crispy exterior with a warm, creamy center. Serve them with sweet chili sauce for an extra kick or alongside a fresh salad to balance the richness.
Vegan Crab Rangoon with Jackfruit
Now, let’s dive into creating a delightful Vegan Crab Rangoon with Jackfruit, a perfect appetizer that combines creamy, savory flavors with a crispy exterior. This recipe is designed for beginners, guiding you through each step with precision.
Ingredients
- For the filling:
- 1 cup young green jackfruit (in brine, drained and shredded)
- 1/2 cup vegan cream cheese
- 2 tbsp green onions (finely chopped)
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- For the wrappers:
- 12 vegan wonton wrappers
- 1/4 cup water (for sealing)
- For frying:
- 2 cups vegetable oil (for deep frying)
Instructions
- In a mixing bowl, combine the shredded jackfruit, vegan cream cheese, green onions, soy sauce, garlic powder, and onion powder until well mixed.
- Place a wonton wrapper on a flat surface. Spoon 1 teaspoon of the jackfruit mixture into the center of the wrapper.
- Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper diagonally to form a triangle, pressing the edges to seal tightly.
- Heat the vegetable oil in a deep fryer or large pot to 350°F. Carefully add the rangoons in batches, frying until golden brown, about 2-3 minutes per side.
- Remove the rangoons with a slotted spoon and drain on paper towels. Tip: Ensure the oil is at the correct temperature to avoid soggy rangoons.
- Serve hot. Tip: For an extra crunch, let the rangoons sit for a minute after frying to crisp up further.
Zesty and creamy with a satisfying crunch, these Vegan Crab Rangoons are a crowd-pleaser. Try serving them with a sweet chili sauce for an extra flavor kick.
Crab Rangoon Soup
Over the years, Crab Rangoon has become a beloved appetizer, but have you ever thought about transforming those creamy, crispy bites into a comforting soup? This Crab Rangoon Soup brings all the flavors you love into a warm, inviting bowl that’s perfect for any season.
Ingredients
- For the soup base:
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp unsalted butter
- For the filling:
- 8 oz cream cheese, softened
- 1 cup imitation crab meat, shredded
- 2 green onions, finely chopped
- 1 tsp garlic powder
- For garnish:
- 1/4 cup wonton strips
- 1 tbsp sesame seeds
Instructions
- In a large pot, melt the butter over medium heat until fully liquid.
- Add the chicken broth and heavy cream to the pot, stirring to combine. Bring to a gentle simmer, about 5 minutes.
- While the soup base heats, mix the cream cheese, imitation crab meat, green onions, and garlic powder in a bowl until well combined.
- Drop teaspoon-sized dollops of the cream cheese mixture into the simmering soup. Do not stir; let them cook undisturbed for 3 minutes.
- After 3 minutes, gently stir the soup to distribute the cream cheese dollops evenly.
- Continue to simmer the soup for another 5 minutes, allowing the flavors to meld.
- Ladle the soup into bowls and garnish with wonton strips and sesame seeds before serving.
Perfectly creamy with chunks of flavorful crab and cream cheese, this soup is a delightful twist on the classic appetizer. Serve it with extra wonton strips on the side for added crunch.
Crab Rangoon Tacos
Are you ready to blend the creamy, crispy delight of Crab Rangoon with the handheld convenience of tacos? Let’s dive into creating Crab Rangoon Tacos, a fusion dish that’s sure to impress with its contrasting textures and flavors.
Ingredients
- For the filling:
- 8 oz cream cheese, softened
- 1 cup imitation crab meat, finely chopped
- 2 green onions, thinly sliced
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- For the assembly:
- 8 small flour tortillas
- 1 cup vegetable oil, for frying
- 1/4 cup sweet chili sauce
- 1 tbsp sesame seeds
Instructions
- In a medium bowl, combine the softened cream cheese, chopped imitation crab meat, sliced green onions, Worcestershire sauce, and garlic powder until well mixed.
- Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F, using a candy thermometer to check the temperature.
- Place a tortilla on a flat surface, spoon 2 tablespoons of the crab mixture onto the center, fold in half, and press the edges to seal, creating a taco shape.
- Carefully place the filled tortilla into the hot oil, frying for 2-3 minutes on each side or until golden brown and crispy. Tip: Do not overcrowd the skillet to ensure even cooking.
- Remove the taco from the oil and drain on a paper towel-lined plate. Repeat with the remaining tortillas and filling.
- Drizzle the sweet chili sauce over the top of each taco and sprinkle with sesame seeds before serving. Tip: For an extra crunch, serve with a side of coleslaw.
Golden and crispy on the outside with a creamy, savory filling, these Crab Rangoon Tacos are a delightful twist on two classics. Serve them as a fun appetizer or a light meal, and watch them disappear in no time.
Cheesy Crab Rangoon Sliders
Delightfully combining the creamy, savory flavors of crab rangoon with the comforting ease of sliders, this recipe is perfect for those who love a fusion of Asian and American cuisines. Follow these steps to create a dish that’s sure to impress at any gathering.
Ingredients
- For the filling:
- 1 cup cream cheese, softened
- 1/2 cup crab meat, finely chopped
- 1 tbsp green onions, finely chopped
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- For the sliders:
- 12 slider buns
- 2 tbsp butter, melted
- 1/2 cup mozzarella cheese, shredded
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the sliders.
- In a medium bowl, mix together the cream cheese, crab meat, green onions, Worcestershire sauce, and garlic powder until well combined. Tip: For a smoother filling, ensure the cream cheese is at room temperature before mixing.
- Slice the slider buns in half horizontally and place the bottom halves on a baking sheet. Spread the crab rangoon filling evenly over each bottom half.
- Sprinkle the shredded mozzarella cheese over the filling, then cover with the top halves of the buns. Tip: Press down gently on the tops to help the sliders hold together during baking.
- Brush the tops of the sliders with melted butter for a golden finish. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the buns are lightly toasted. Tip: Keep an eye on the sliders during the last few minutes to prevent over-browning.
Yielding a perfect blend of textures, from the crispy exterior to the creamy, cheesy interior, these sliders are a crowd-pleaser. Serve them with a side of sweet chili sauce for an extra kick of flavor.
Crab Rangoon Pasta Salad
Sometimes, the best dishes come from combining two favorites into one unforgettable meal. This Crab Rangoon Pasta Salad does just that, blending the creamy, savory flavors of crab rangoon with the fresh, satisfying crunch of pasta salad.
Ingredients
- For the pasta:
- 8 oz fusilli pasta
- 1 tbsp olive oil
- For the dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp sweet chili sauce
- 1 tbsp lemon juice
- 1 tsp garlic powder
- For the mix-ins:
- 1 cup imitation crab meat, shredded
- 1/2 cup green onions, thinly sliced
- 1/4 cup red bell pepper, finely diced
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes.
- Drain the pasta and rinse under cold water to stop the cooking process. Toss with 1 tbsp olive oil to prevent sticking and set aside to cool.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, sweet chili sauce, lemon juice, and garlic powder until smooth to create the dressing.
- Add the cooled pasta, shredded imitation crab meat, green onions, and red bell pepper to the bowl with the dressing. Gently toss until all ingredients are evenly coated.
- Cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.
Great for picnics or as a refreshing side dish, this Crab Rangoon Pasta Salad offers a delightful contrast of textures and a burst of flavor in every bite. Serve it chilled with a sprinkle of extra green onions on top for an added touch of color and freshness.
Slow Cooker Crab Rangoon Dip
You’ve probably found yourself craving the creamy, cheesy goodness of crab rangoon but without the fuss of wrapping each little wonton. That’s where this slow cooker crab rangoon dip comes in, offering all the flavors you love in a scoopable, shareable form. Perfect for your next gathering or a cozy night in, this dip is as easy to make as it is delicious.
Ingredients
For the dip:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 6 oz canned crab meat, drained
- 2 green onions, thinly sliced
For serving:
- 1 bag wonton chips or sliced baguette
Instructions
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
- Stir in the Worcestershire sauce, garlic powder, and onion powder until well incorporated.
- Fold in the mozzarella cheese, Parmesan cheese, crab meat, and green onions until evenly distributed. Tip: Gently fold in the crab meat to keep it from breaking apart too much.
- Transfer the mixture to a slow cooker and spread it evenly. Tip: For easier cleanup, consider using a slow cooker liner.
- Cover and cook on low for 2 hours, stirring once halfway through, until the dip is hot and bubbly.
- Serve warm with wonton chips or sliced baguette.
Every bite of this dip is a creamy, cheesy delight with the perfect amount of crab flavor and a hint of garlic and onion. For a festive touch, garnish with extra sliced green onions or a sprinkle of red pepper flakes before serving.
Crab Rangoon Quesadillas
Over the years, I’ve discovered that the best way to enjoy the creamy, savory flavors of Crab Rangoon is by transforming them into a quesadilla. This methodical guide will walk you through creating this fusion dish, perfect for beginners looking to impress.
Ingredients
- For the filling:
- 8 oz cream cheese, softened
- 1 cup imitation crab meat, finely chopped
- 2 green onions, thinly sliced
- 1/2 tsp garlic powder
- 1/2 tsp Worcestershire sauce
- For assembling:
- 4 large flour tortillas
- 1 cup shredded mozzarella cheese
- 2 tbsp unsalted butter, melted
Instructions
- In a medium bowl, combine the softened cream cheese, chopped imitation crab meat, sliced green onions, garlic powder, and Worcestershire sauce until well mixed. Tip: Ensure the cream cheese is at room temperature for easier mixing.
- Lay out the flour tortillas on a clean surface. Evenly divide the crab mixture among the tortillas, spreading it over one half of each. Sprinkle shredded mozzarella cheese over the crab mixture.
- Fold the tortillas over the filling, pressing gently to seal. Brush the outside of each quesadilla with melted butter. Tip: Brushing with butter ensures a golden, crispy exterior.
- Heat a large skillet over medium heat. Cook each quesadilla for 2-3 minutes on each side, or until golden brown and the cheese has melted. Tip: Avoid overcrowding the skillet to ensure even cooking.
Now, these Crab Rangoon Quesadillas offer a delightful contrast between the crispy tortilla and the creamy, flavorful filling. Serve them with a side of sweet chili sauce for an extra kick, or slice them into wedges for a party-friendly appetizer.
Crab Rangoon Stuffed Jalapenos
Preparing a delightful appetizer that combines creamy and spicy flavors is easier than you think with this Crab Rangoon Stuffed Jalapenos recipe. Perfect for gatherings or a savory snack, these jalapenos are filled with a rich crab and cream cheese mixture, then baked to golden perfection.
Ingredients
- For the filling:
- 8 oz cream cheese, softened
- 1/2 cup crab meat, finely chopped
- 1/4 cup green onions, thinly sliced
- 1 tsp garlic powder
- 1/2 tsp Worcestershire sauce
- For the jalapenos:
- 12 large jalapenos, halved lengthwise and seeded
- For topping:
- 1/4 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the cream cheese, crab meat, green onions, garlic powder, and Worcestershire sauce until well mixed. Tip: Ensure the cream cheese is at room temperature for easier mixing.
- Spoon the filling evenly into each jalapeno half, slightly mounding the top.
- In a small bowl, mix the breadcrumbs with melted butter. Sprinkle this mixture over the filled jalapenos. Tip: For extra crunch, you can lightly toast the breadcrumbs before mixing with butter.
- Bake for 20-25 minutes, or until the tops are golden and the jalapenos are tender. Tip: Watch closely towards the end to prevent over-browning.
- Let cool for 5 minutes before serving to allow the filling to set slightly.
Golden and bubbly straight from the oven, these Crab Rangoon Stuffed Jalapenos offer a creamy interior with a crispy topping, balancing heat and richness beautifully. Serve them with a side of sweet chili sauce for an extra flavor dimension.
Keto Crab Rangoon Bites
For those who love the creamy, savory taste of crab rangoon but are following a keto lifestyle, these Keto Crab Rangoon Bites are a game-changer. Perfect for parties or a fancy snack, they’re easy to make and utterly delicious.
Ingredients
- For the filling:
- 8 oz cream cheese, softened
- 1/2 cup crab meat, drained and flaked
- 1/4 cup green onions, finely chopped
- 1 tsp garlic powder
- 1/2 tsp Worcestershire sauce
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the cream cheese, crab meat, green onions, garlic powder, and Worcestershire sauce until well combined. Set aside.
- In another bowl, combine the almond flour, Parmesan cheese, egg, and melted butter to form a dough. Tip: If the dough is too sticky, add a little more almond flour.
- Divide the dough into 12 equal portions and press each into the bottom and up the sides of a mini muffin tin to form cups.
- Fill each dough cup with a tablespoon of the crab mixture. Tip: Use a small spoon or piping bag for neat filling.
- Bake for 15-20 minutes, or until the edges are golden brown. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
- Let cool in the tin for 5 minutes before transferring to a wire rack.
Now these Keto Crab Rangoon Bites offer a crispy crust with a creamy, flavorful filling that’s irresistibly good. Serve them warm with a sprinkle of extra green onions on top for an extra touch of color and flavor.
Crab Rangoon Flatbread
Unveiling a fusion favorite that combines the crispy, creamy delight of Crab Rangoon with the convenience of flatbread, this recipe is a game-changer for appetizer lovers. Perfect for beginners, follow these steps to create a dish that’s sure to impress.
Ingredients
- For the flatbread:
- 1 pre-made flatbread (approx. 10-inch diameter)
- For the Crab Rangoon topping:
- 1 cup imitation crab meat, finely chopped
- 4 oz cream cheese, softened
- 1/4 cup green onions, thinly sliced
- 1 tsp garlic powder
- 1/2 tsp Worcestershire sauce
- For garnishing:
- 2 tbsp sweet chili sauce
- 1 tbsp sesame seeds
Instructions
- Preheat your oven to 375°F (190°C) and place the flatbread on a baking sheet lined with parchment paper.
- In a mixing bowl, combine the imitation crab meat, cream cheese, green onions, garlic powder, and Worcestershire sauce until well blended. Tip: For a smoother mixture, let the cream cheese sit at room temperature for 10 minutes before mixing.
- Spread the Crab Rangoon mixture evenly over the flatbread, leaving a small border around the edges. Tip: Use the back of a spoon or a spatula for an even layer.
- Bake in the preheated oven for 12-15 minutes, or until the edges of the flatbread are golden and the topping is slightly bubbly. Tip: Keep an eye on the flatbread during the last few minutes to prevent over-browning.
- Remove from the oven and drizzle with sweet chili sauce, then sprinkle sesame seeds on top.
Presenting a delightful contrast of textures, from the crispy flatbread to the creamy, savory topping, this Crab Rangoon Flatbread is a crowd-pleaser. Serve it sliced into wedges for easy sharing, or enjoy it as a unique main dish with a side of Asian slaw.
Conclusion
You’ve just discovered 18 scrumptious Crab Rangoon recipes perfect for any gathering or cozy night in. Whether you’re a seasoned chef or trying your hand at these delights for the first time, there’s something here for everyone. Don’t forget to whip up your favorite, share your thoughts in the comments, and pin this article to your Pinterest board for your next culinary adventure. Happy cooking!
