Baked Crab Rangoon Gets A Species Change - Learning To Cook Blog at - 294132

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Baked Crab Rangoon Gets A Species Change 
Jan. 10, 2013 11:48 am 
Updated: Jan. 11, 2013 9:11 am
Kraft Foods has a nice recipe for Philly Baked Crab Rangoon, which I made for New Years. It was really good, although the wonton at the bottom of the muffin tin was very soft. Since my youngest was home sick today, I thought I'd be nice and make it again. But this time instead of baking in muffin tins, I just sealed them as I normally would and then gave them a light spray of Pam on both sides and put into a 350F oven for 20 minutes, flipping once half way through. This was more like it! They were light and crisp and hot! There was a small problem with a fair few popping open, but I think that may be solved. I think I over filled a few (I thought I was careful about this!) and I may have left air in a few. In some cases, cream cheese got in the seal, and in other cases, I think expanding air popped the wontons open.

While I was playing with my food, it occurred to me that cream cheese is a fairly tasty blank canvas. I went to the refrigerator and pulled out the chicken salad I made for supper yesterday. I mixed a couple tablespoons of cream cheese into a big schlog of chicken salad. I used that to fill a few wontons. Then I thought, "Gosh! I have a jalapeno that needs to be used." I chopped a jalapeno into some cream cheese and miracle whip, added some scallion and filled wontons. They were both really good! I thought I was really on to something!

Reality has a way of slapping the smug thoughts right out of you though. People have been using wontons for pierogies and raviolis for a long time. Nothing to see here folks. Move along.
Jan. 10, 2013 11:49 pm
I LOVE crab rangoon! It was always a fave when we went to Chung King for Chinese food when I was a little girl - that and the egg drop soup and chinese spare ribs - oh! yum! Now I need an old fashioned chinese fix! I'll have to see if someone wants to go to the Yantze with me! Hmmmm - that might be a fun roundup (= Sorry, Doc! I digressed in a big way (= All your baked wontons sound marvelous!
Jan. 11, 2013 4:36 am
There is a place not too far from me, on 130 (hwy or rt?) not far from Riverton, NJ called the Orchid. They serve Chinese and Thai cuisine as well as some Japanese cuisine. I have not had a single bad thing there. I usually get hot and sour soup and a variety of maki, but occasionally order the Tangerine Beef. I'm very impressed. Your digression made me hungry! :)
Jan. 11, 2013 4:51 am
Those wontons sound delish...and not too difficult. Might have to try that for my husband. He's a huge fan of crab rangoon.
Jan. 11, 2013 5:10 am
i would like to ask you if you know of a receipe for whole bone in turkey in the slow cooker. can not find anything. can you help?
Jan. 11, 2013 9:11 am
SLIK, I found a blog called A Year Of Slow Cooking. There is a whole turkey crock pot recipe. But there is a catch. For food safety reasons, you can't cook a bird larger than 9 pounds. The internal temp has to be up to 140F in 3 hours to stay in the safe zone. Believe me, you don't want staph food poisoning! I found the recipe here:
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Doc Simonson

Home Town
St. Peter, Minnesota, USA

Member Since
Jan. 2009

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Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Gourmet

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About Me
I'm old and smelly, kinda like a really good salami with that really nice white mould all over it.
My favorite things to cook
Meat, carbs, meat, carbs, meat, carbs and did I mention meat?
My favorite family cooking traditions
Drop a plate of Pierogis and sausages in front of me and watch my eyes glaze over in pure joy.
My cooking triumphs
Schweinebraten mit Knoedel und Krautsalat. Also Edel Hirsch Gulasch was very nice. I make killer Spaetzle and Knockerl also.
My cooking tragedies
There aren't enough electrons in cyberspace! :) Actually, the tragedies usually involve well intentioned creativity out of control.
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