Crab Rangoon
CRAB RANGOON
my mom used to take my sister and me to a little cantonese chinese restaurant that served these. i loved them! these days, you can't even find a cantonese restaurant, so i had to come up with my own version
Time: 50 minutes
Steps:
- combine all ingredients except wonton skins until well blended
- adjust seasonings , but be gentle with the worcestershire and soy sauces , or the cheese will turn a dirty brown color , which isnt too appetizing
- chill cheese well before starting assembly
- place 1 rounded teaspoon of filling in the center of each wonton skin
- moisten edges with water , and fold in half to form triangles , squeezing out air as you do so
- moisten one bottom corner , pull bottom corners down and overlap slightly , pressing them together to seal
- to prevent wonton skins from drying out too much , prepare just a few at a time , keeping the remaining skins covered with a damp towel
- transfer to a tray , cover with plastic wrap , and chill thoroughly before proceeding
- your can either deep fry the crab rangoon , which tastes wonderful , or you can bake them , which is much better for you , but not near as crispy
- it is up to you
- to fry , you really need a deep fryer , even if its just a fry baby-- the bigger the better , though , unless youre willing to stand there frying 2-3 at a time and then wait for the oil to reheat before the next 2-3
- heat the oil to 375 degrees f
- drop a few pieces in the deep fryer , place the fryer basket or something on top to keep the puffs submerged , and fry until golden brown
- drain , place on a baking sheet lined with paper towels , and hold in a 220 degree f oven while you cook the rest of the puffs
- let the oil return to 375 degrees f before frying the next batch
- to bake , spray a baking sheet with pam or another nonstick vegetable spray , and arrange puffs on sheet , leaving as much space between them as possible
- spray the puffs generously on all sides with pam , or better yet , if you have one of those pump-up oil sprayers , spray with real grease
- preheat oven to 425 degrees f , and bake for 12-15 minutes , until golden brown
- regardless of how you cook them , serve hot with sauces of choice , sweet and sour , plain old soy sauce , and / or hot mustard , so you can take a taste with one sauce , then another , then another , and then back to the first
- we have never tried these baked , but they are really good deep fried
- variations: instead of doing the triangle thing , moisten the whole top side of the wonton wrapper , add filling , pull all four corners together , and squeeze the wrapper into a little purse shape , squeezing out most of the air before sealing the neck of the bag
- or put the filling into a pastry bag with a 1 / 4-3 / 8" round
- roll into a fat cigarette shape , folding in the ends as you roll
Number Of Ingredients: 13
Ingredients:
- cream cheese
- crabmeat
- green onions
- garlic
- worcestershire sauce
- reduced sodium soy sauce
- wonton wrappers
- peanut oil
- vegetable oil cooking spray
- soy sauce
- sweet and sour sauce
- hot chinese chili paste
- chinese mustard
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.
Recipe From allrecipes.com
Provided by Carol Belle
Time 50m
Yield 8
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.
Number Of Ingredients: 7
Ingredients:
- 1 clove garlic, minced
- 1 (8 ounce) package cream cheese
- 1 (6 ounce) can crabmeat, drained and flaked
- 2 green onions with tops, thinly sliced
- 2 teaspoons Worcestershire sauce
- ½ teaspoon light soy sauce
- 48 wonton wrappers
CRAB RANGOON
Recipe From foodnetwork.com
Provided by Jeff Mauro, host of Sandwich King
Time 55m
Yield 36 wontons
Steps:
- For the sweet and sour sauce: Add the sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt to a 3-quart saucepan over medium-low heat and cook, stirring, until the sugar is dissolved. Combine the cornstarch with 1/4 cup water in a bowl and mix well; add this to the sugar mixture. Turn the heat to medium-high and cook, stirring constantly, until the mixture thickens, 3 to 4 minutes. Chill in the refrigerator until ready to serve.
- For the wontons: Combine the crab, cream cheese, green onions, soy sauce and Worcestershire sauce in a large bowl. Mix well to combine; I found using your hands can sometimes be the best way. Lay out the wonton wrappers on a clean work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Moisten the edges of the wrappers with a little of the egg wash, then fold each into a triangle. Press to seal the wontons, squeezing out any trapped air; this will ensure that the wontons stay closed during frying.
- Heat 2 inches oil in a deep-fryer or a Dutch oven to 375 degrees F. Fry a few wontons at a time until golden brown, 3 to 4 minutes. When you add the wontons to the oil, the temperature will drop about 10 degrees. Try to keep the temperature maintained at 360 degrees F. Remove to a paper towel-lined plate or sheet pan fitted with a wire rack. Repeat with the remaining wontons. Serve with the sweet and sour sauce and enjoy!
Number Of Ingredients: 15
Ingredients:
- 1 cup sugar
- 1/2 cup pineapple or orange juice
- 1/2 cup rice wine vinegar
- 1/4 cup maraschino cherry syrup (from the jar)
- 1/4 cup ketchup
- Pinch kosher salt
- 1 1/2 tablespoons cornstarch
- 8 ounces lump crab meat
- 8 ounces cream cheese, at room temperature
- 2 green onions, fine dice
- 1 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
- 36 wonton wrappers
- 1 large egg, beaten
- Vegetable oil, for frying
CRAB RANGOON
You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!
Recipe From food.com
Provided by Diana Adcock
Time 1h
Yield 50-60 individual appitizers
Steps:
- Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
- Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.
- Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t's in the center of each wrapper.
- Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.
- Place all 6 in the hot oil and repeat process.
- By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.
- You want them a nice golden color.
- When done remove with a slotted spoon and drain on paper towells.
- Repeat until done.
- Try to share.
Number Of Ingredients: 10
Ingredients:
- 1/4 cup sour cream
- 2 (8 ounce) packages cream cheese, at room temp
- 3/4-1 cup crabmeat, picked
- 2 green onions, sliced thin
- 1 clove garlic, minced (large clove)
- 1 teaspoon ginger, minced
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- wonton wrapper (I buy 2 packages as I'm never quite sure how many I'll end up with)
- oil (for frying)
CRAB RANGOON
These are the crab rangoons I served the entire time I was in business. We made and served countless thousands of them.
Recipe From food.com
Provided by tgobbi
Time 22m
Yield 16-20 wontons
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.
Number Of Ingredients: 9
Ingredients:
- 1 (6 ounce) can crabmeat
- 6 ounces cream cheese, room temp
- 1/2 tablespoon minced garlic
- 1 dash Worcestershire sauce
- 1/2 teaspoon salt
- 1 dash white pepper
- wonton skins
- 1 beaten egg
- deep frying oil
CRAB RANGOON
As an American-born Asian kid, I grew up eating items that were created in the States but are authentic in flavors. The Chinese have been here since the 1800s and if dishes were created by Asians in America I think they are totally authentic. Dishes like orange chicken, California roll, spicy tuna and crab rangoon have now made their way back to the Asian countries from which their native creators originated.
Recipe From foodnetwork.com
Provided by Jet Tila
Time 30m
Yield 24 pieces
Steps:
- Press out as much liquid as possible from the crabmeat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl, combine the crab, cream cheese, scallions, tarragon, salt and pepper either with your hands or a stand mixer with a paddle attachment.
- Take a wonton skin, place 1 teaspoon of the filling in the center of each wrapper.
- With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)
- Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.
- Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360 degrees F (182 degrees C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a rimmed baking sheet. I like to serve these with sweet chili or plum sauce.
Number Of Ingredients: 9
Ingredients:
- 8 ounces (227 g) lump crabmeat or snow crabmeat
- 16 ounces (454 g) cream cheese, at room temperature
- 2 scallions (whites only), very finely chopped
- 2 tablespoons (5 g) finely chopped tarragon
- Kosher salt and freshly ground black pepper
- 24 wonton skins (square)
- 1 egg, slightly beaten, for sealing
- 2 quarts (1.9 L) vegetable oil, for frying
- Sweet chili or plum sauce, for serving
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Category: Appetizer
Cuisine: Chinese
Total Time: 40 mins
- Moisten the edges of the wonton with a little bit of the egg/water mixture (i.e. egg wash). Fold in a triangle and press to seal- removing air from the inside. Use the egg wash like a glue as you assemble.
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- Place the cream cheese, crab meat, Worcestershire sauce, garlic powder, green onions, and salt to taste in a bowl. Stir to combine.
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Total Time: 23 mins
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Crab Rangoon with Sweet and Sour Sauce (Baked, Fried, or ...
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Category: Appetizer
Cuisine: Asian
Estimated Reading Time: 8 mins
- Whisk together all Sweet and Sour Sauce ingredients in a medium saucepan. Bring to a boil then reduce to a simmer until slightly thickened. Set aside. (Sauce will continue to thicken as it cools.)
- Mix together all of the filling ingredients except the crab meat, then gently fold crab into cream cheese mixture.
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Category: Appetizer
Cuisine: Asian American
Total Time: 30 mins
- Place the crab meat, cream cheese, carrots, celery, garlic powder, worcestershire sauce and salt in a bowl and mix together to form the filling for crab rangoon.
- To wrap crab rangoon, take a square wonton wrapper and place two teaspoons filling in the center. Brush the edges with whisked egg and bring opposite ends of both sides together to form a pocket shape. Repeat till all the filling is consumed. While making one piece, make sure the other wrappers are covered with a damp cloth or they'll dry out.
- Heat a skillet of 4 inches oil to 350 degrees and fry the crab rangoons, a few at a time, till golden brown. This should take 3-4 minutes.
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Recipe From : justataste.com
2020-12-07 · Ditch the deep-fryer in favor of the ultimate recipe for Crispy Baked Crab Rangoon perfect for dipping in sweet and sour sauce. 5 from 2 votes. Prep Time 20 mins. Cook Time 18 mins. Total Time 38 mins. Servings 22 wontons. Print Recipe… ...5/5 (2)
Category: Appetizer, Snack
Cuisine: Asian
Total Time: 38 mins
- In a medium bowl, stir together the cream cheese, garlic, scallions and soy sauce. Fold in the crab meat.
- Arrange the wonton wrappers on your work surface then spoon 1 tablespoon of the crab mixture into the center of each wrapper.
- Dip your finger in the water and run it around the edges of each wonton wrapper to moisten them. Fold each of the corners up and toward the center of each wonton wrapper, pinching to seal each edge and top shut.
Crab Rangoon - My Food and Family Recipes
Recipe From : myfoodandfamily.com
1. Mix cream cheese spread and crabmeat; spoon onto won ton wrappers, adding about 1 tsp. crabmeat mixture to each. 2. Moisten edges of wrappers with water; fold … ...4.3/5 (93)
Servings: 15
Cuisine: Asian
Category: Sauces & Condiments
- Mix cream cheese spread and crabmeat; spoon onto won ton wrappers, adding about 1 tsp. crabmeat mixture to each.
- Heat oil in medium skillet or wok to 360°F. Add won tons, in batches; cook 1 to 2 min. or until golden brown on both sides, turning once. Remove from skillet with slotted spoon; drain on paper towels. Serve with sauce.
Crab Rangoon - Spaceships and Laser Beams
Recipe From : spaceshipsandlaserbeams.com
2021-01-01 · HOW TO MAKE THIS CRAB RANGOON RECIPE. STEP ONE: Drain crab meat well. Then in a small mixing bowl stir together drained crab meat, cream cheese, green onions, Worchestire sauce, and garlic paste. STEP TWO: Working with a few wonton wrappers at a time, lay them out and scoop about 1/2 to 1 teaspoon of crab … ...Ratings: 2
Servings: 40
Cuisine: American, Chinese, Thai
Category: Appetizer, Side Dish
- Drain crab meat well. In a small mixing bowl stir together drained crab meat, cream cheese, green onions, Worchestire sauce, and garlic paste.
- Working with a few wonton wrappers at a time, lay them out and scoop about 1/2 to 1 teaspoon of crab mixture just off center on the wrapper. The wrappers dry out so keep the remaining wrappers protected in a plastic bag or plastic wrap.
- Place a little dab of the cornstarch slurry on the corner closest to the filling. Fold the corner over the filling and press it down onto the wrapper on the other side of the filling. Press the adjacent edges down around the filling as well.
- Fold the two sides in toward the center, dabbing a bit more slurry to help seal the edges, forming an “open envelope” shape.
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