JUST LIKE THE RESTAURANT.... CRAB RANGOON
Make and share this Just Like the Restaurant.... Crab Rangoon recipe from Food.com.
Provided by Capncrunch
Categories Crab
Time 45m
Yield 50 Appetizers
Number Of Ingredients 7
Steps:
- Cream the cheese, soy sauce, garlic powder, and green onions; stir in crab meat.
- Place 1 teaspoon filling just below center of each won ton wrapper.
- Roll up wrapper, leaving top half unrolled.
- Moisten the right and left corners with water; bring them over filling and press firmly to seal.
- Fry a few at a time in oil heated to 375 degrees 2-3 mins., or until golden brown.
- Drain on paper towel.
Nutrition Facts : Calories 46.9, Fat 2.5, SaturatedFat 1.3, Cholesterol 8.2, Sodium 71.1, Carbohydrate 5, Fiber 0.2, Sugar 0.2, Protein 1.2
CRISPY CRAB RANGOON
My husband loved the appetizers we ordered at a Chinese restaurant so much that I was determined to develop a crab rangoon recipe to make them at home. After two more trips to the restaurant to taste them again and about four home trials, I had them perfected. -Cathy Blankman, Warroad, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese until smooth. Stir in onions, crab and garlic. , Place about 1-1/2 teaspoons in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, in batches, until golden brown, about 1 minute on each side. Drain on paper towels. Serve with sweet-and-sour sauce.
Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 77mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CRAB RANGOON
This is said to be the closest to the rangoon served at a certain Asian food chain. The rangoon can also be deep-fried instead of baked.
Provided by Carol Belle
Categories Appetizers and Snacks Seafood Crab
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.
- Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 29.2 g, Cholesterol 53.8 mg, Fat 10.8 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 6.3 g, Sodium 460.6 mg, Sugar 0.3 g
CRAB RANGOON
These are the crab rangoons I served the entire time I was in business. We made and served countless thousands of them.
Provided by tgobbi
Categories Crab
Time 22m
Yield 16-20 wontons
Number Of Ingredients 9
Steps:
- Pick over the crab to remove pieces of shell.
- Use only about 1/2 t of filling for each wonton.
- Seal edges with beaten egg.
- (Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)!
- Deep fry at 350º until golden brown and crispy.
- Blot on paper towels.
Nutrition Facts : Calories 50.2, Fat 4, SaturatedFat 2.2, Cholesterol 27.8, Sodium 200.3, Carbohydrate 0.6, Sugar 0.4, Protein 3
CRAB RANGOON
The irresistible combo of crispy, fried egg noodle encasing molten cream cheese has made this snack a finger food mainstay. Though it has roots in mid-century Polynesian-style bars and restaurants, the imitation crab stick-filled fried wonton has been adopted by many American Chinese menus. The chef-consultant Eric Ehler designed the menu at Lazy Susan, a Chinese takeout spot in San Francisco; for his version of the classic dish, he uses Dungeness crab meat and adds scallions and lemon zest for color. As a child, Mr. Ehler loved to dip the fried wontons in egg drop soup, or use them as a scoop for rice.
Provided by Cathy Erway
Categories dumplings, finger foods, appetizer
Time 1h
Yield 42 to 50 pieces
Number Of Ingredients 12
Steps:
- Remove the cream cheese from its packaging, set it in a large bowl and let it soften at room temperature for at least 1 hour.
- Make the dipping sauce, if desired: Stir the ketchup, sugar and rice vinegar in a small saucepan over medium-high heat and bring it just to a boil, whisking until the sugar dissolves. Set aside to cool completely.
- Add the scallions, lemon zest, sugar and salt to the softened cream cheese. Using clean hands, gently flake the crab meat into a separate bowl; pick out any shell fragments. Using a silicone spatula, mix the shredded crab into the cream cheese mixture until evenly incorporated.
- Unwrap the wonton wrappers from their packaging and separate them from one another. (This will speed up the process when filling them.) Stack them loosely and completely cover with a damp paper towel to keep them moist. Place 1 cup water in a nearby bowl.
- Place a wrapper on a flat surface, rotated in a diamond position. Spoon 2 to 3 teaspoons of the filling into its center, using another small spoon to assist scraping it off the teaspoon. Dip your index finger into the water, then use it to moisten the entire edge of the wrapper. To make a simple rangoon, fold the wrapper into a triangle by pulling one corner to its opposite corner, pressing out any air and sealing the wonton shut. To make a star-shaped rangoon, lift the left and right corners underneath between your index fingers and thumbs, and lift them up toward the center, pinching your index fingers and thumbs along the seams to fold each tip as you do it, so that a four-pointed star shape forms. Squeeze out any air, then seal the wrapper along the other two tips so the filling is entirely encased.
- Place the sealed rangoon on a sheet pan or flat surface dusted with flour as you repeat with the remaining wrappers and filling. Freeze them for at least 15 minutes (or up to 2 weeks in an airtight container) before cooking to ensure that they leak less during frying.
- Heat the oil in a large, heavy pot or Dutch oven to 350 degrees. (The temperature will fluctuate when frying, but make sure the oil doesn't smoke or dip below 300 degrees.) Keep the oil over a medium flame or half power on an electric range to help maintain the temperature. Working in batches, fry the rangoons until golden brown and crispy, about 3 to 4 minutes. Using a slotted spoon, transfer them to a paper towel-lined baking sheet.
- Let cool a few minutes before enjoying, as they will be lava-hot out of the fryer. Enjoy with the optional dipping sauce or another sauce of your choice.
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