Crab Rangoon Classic Stuffed Wonton Recipes

CRAB RANGOON WONTONS

Steps:

• In a mixing bowl, gently combine the softened cream cheese, crabmeat, soy sauce, Worcestershire sauce, garlic powder, black pepper, and green onion.
• Place a wonton wrapper on a clean work surface. Lay the wrapper with the corner facing up, so it looks like a "diamond" shape.
• Brush the edges of the wrapper with the egg and place 2 teaspoons of the crab filling in the center.. Do not overfill.
• Fold the bottom corner up to to seal the wonton in a triangle shape.
• Fold the two remaining corners toward the center, pressing out any air surrounding the filling. Be sure to press all of the edges together firmly to seal well.
• Keep the remaining wonton wrappers and the folded wontons covered with a damp towel to prevent drying out while working.
• Fill a deep skillet with 2 to 3 inches of oil and allow to heat to 350°F. Use an Instant Read Thermometer to check the temperature.
• Fry the wontons in small batches, about 5 to 6 at a time, depending on the size of your skillet.
• Fry until wontons are golden brown, about 3 to 5 minutes, turning a couple of times during frying.
• Once golden brown, remove and place on paper towels to drain before serving with a dipping sauce.

CRAB RANGOON CLASSIC STUFFED WONTON RECIPE

Steps:

• Soften cream cheese to room temperature. In a small bowl combine the cream cheese, onions, soy sauce, salt, pepper and garlic. Lightly mix in the crab meat. Wonton Wrapper Preparation Lay wonton wrappers on a flat surface and add a teaspoon of crab filling in the center of the wrapper. Lightly and evenly spread the filling into a coin-shaped portion making sure to keep it well away from the outer edges. Dampen the edge of each wrapper with water and fold in half, resulting in a rectangular shape to the wrap. Dampen the edge of each wrapper with water or a lightly beaten egg and press the edges together so they seal the contents. As they are sealed, press the excess air out of the wonton to keep the wonton from puffing up as it cooks. Fold the wonton lenghtwise in half again, creating a narrow ribbon of folded dough. Moisten the edges again if necessary so they adhere better. Fold each end in toward the center of the wrap, allowing half of the end to be remain in a vertical position while the other half is folded over on top of and overlaps the opposite side end piece, like the end corners of an envelope. Press the ends together that overlap, so they adequately seal. To retain the moisture while filling and preparing each wonton, keep the filled wontons that covered with a damp cloth while preparing. When ready to cook, place the filled wontons on a baking sheet layered with parchment paper. Pour cooking oil in a skillet and heat on medium high to 350ºF Fry wontons in small batches for 3 to 4 minutes each until they are light golden brown. Remove and place on paper toweling to absorb any excess grease.

CRAB RANGOON

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.