Crab Rangoon Iii Recipes

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CRAB RANGOON



Crab Rangoon image

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

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
Calories50.2
Fat4
SaturatedFat2.2
Cholesterol27.8
Sodium200.3
Carbohydrate0.6
Sugar0.4
Protein3

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.

CRAB RANGOON



Crab Rangoon image

Bite into these golden appetizers, and you'll find a creamy crab filling that rivals restaurant fare. Best of all, these crowd-pleasers are baked and not fried, so you don't have to feel guilty about enjoying them.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 14 appetizers.

Number Of Ingredients 7

3 ounces reduced-fat cream cheese
1/8 teaspoon garlic salt
1/8 teaspoon Worcestershire sauce
1/2 cup lump crabmeat, drained
1 green onion, chopped
14 wonton wrappers
Cooking spray
Calories 43 calories
Fat1g fat (1g saturated fat)
Cholesterol10mg cholesterol
Sodium117mg sodium
Carbohydrate5g carbohydrate (0 sugars
Fiber0 fiber)
Protein2g protein.

Steps:

  • In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. , Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.

CRAB RANGOON III



Crab Rangoon III image

Make and share this Crab Rangoon III recipe from Food.com.

Provided by Tonkcats

Categories     Crab

Yield 1 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
2 tablespoons A.1. Original Sauce
3/4 teaspoon garlic powder
8 green onions, finely chopped
1 (7 1/2 ounce) package frozen crabmeat
1 package wonton skins (room temperature)
to taste oil (for frying)

Steps:

  • In bowl, mix together softened cream cheese, A.1.
  • sauce, garlic powder and onions until well blended.
  • Add crabmeat (thawed, drained and squeezed dry) and again mix well.
  • Assem- ble each hors d'oeuvre as follows: Place won ton skin on working area with one corner pointed towards you.
  • Spoon about 1/2 teasposon crab mixture on lower half of skin.
  • Roll away from you so that filling is in cylindrical shape. Use small dab of water to seal point. Twist ends.
  • Fry in hot 360 degrees oil until lightly browned and crispy.

CRAB RANGOON



Crab Rangoon image

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

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
Calories261.2 calories
Carbohydrate29.2 g
Cholesterol53.8 mg
Fat10.8 g
Fiber1 g
Protein11.2 g
SaturatedFat6.3 g
Sodium460.6 mg
Sugar0.3 g

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.

CRAB RANGOON III



Crab Rangoon III image

Crabmeat and cream cheese wontons make excellent appetizers. Leave out the water chestnuts, if desired. Serve with your favorite Asian-style dipping sauces.

Provided by lavaun

Categories     Appetizers and Snacks     Seafood     Crab

Time 45m

Yield 15

Number Of Ingredients 7

1 quart oil for deep frying
1 (8 ounce) package cream cheese, softened
2 (6 ounce) cans crabmeat, drained and flaked
½ teaspoon garlic powder
¼ teaspoon paprika
2 tablespoons water chestnuts, drained and chopped
1 (14 ounce) package wonton wrappers
Calories203.2 calories
Carbohydrate15.8 g
Cholesterol38.7 mg
Fat11.7 g
Fiber0.5 g
Protein8.3 g
SaturatedFat4.2 g
Sodium268.4 mg
Sugar0.1 g

Steps:

  • In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).
  • In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.
  • Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.
  • In small batches, fry the wontons 3 to 5 minutes, or until golden brown.

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