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 I
Everyone will love these bite-size, fried dumplings stuffed with crab. You can make these in advance of the festivities, and freeze on trays until party time.
Provided by Tanja
Categories Appetizers and Snacks Seafood Crab
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
- In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
- Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
- Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.
Nutrition Facts : Calories 393.4 calories, Carbohydrate 23.9 g, Cholesterol 93.2 mg, Fat 25.6 g, Fiber 0.7 g, Protein 16.5 g, SaturatedFat 11.2 g, Sodium 778.4 mg, Sugar 0.1 g
INCREDIBLE 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
Provided by Toby Jermain
Categories Crab
Time 50m
Yield 24 packets, about
Number Of Ingredients 13
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 isn't 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 it's just a Fry Baby-- the bigger the better, though, unless you're 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 tip, and pipe the filling onto the wonton wrappers.
- Roll into a fat cigarette shape, folding in the ends as you roll.
Nutrition Facts : Calories 103.6, Fat 5.2, SaturatedFat 3.2, Cholesterol 20, Sodium 205.1, Carbohydrate 10, Fiber 0.3, Sugar 0.1, Protein 4
CRAB RANGOON (OR REALLY, KRAB RANGOON)
In spite of normally lacking any perceptible quantity of the star ingredient, Crab Rangoon are a family favorite whenever we go to an Asian restaurant. We made this recipe on a recent "homemade Chinese" dinner night and I decided to showcase the purported main ingredient...until all we could find at the grocery store was Krab... I think you'll agree that the flavor of the considerable addition of Krab is worth the effort of making these at home. Real crab would have been a blissful extravagance. Unless you are feeding an army, you will have enough prepared Rangoon to freeze some for later use.
Provided by Cranky Ex-Chef
Categories Asian
Time 1h30m
Yield 40 individual rangoon
Number Of Ingredients 9
Steps:
- Beat together the cream cheese, garlic powder, and sugar until smooth. Scrape down the sides of the bowl and add the sour cream, c(K)rab, soy sauce, and sliced green onions. Beat until combined.
- Prepare a work space - you will need a surface that can be dried intermittently to fill the wrappers , a cookie sheet (and probably backup sheets) lined with wax paper to receive the filled wrappers, a small dish of water to moisten the wrappers so that they seal after being filled, and a towel to keep your workspace clean and dry. You will also need a paper towel-lined cookie sheet to place the fried rangoon on to drain after frying.
- Fill the wrappers by laying out six individual wrappers onto your prepared work surface. Place about a teaspoon of filling into the middle of each wrapper. Moisten the outside edges of the wrapper with water and then pinch opposite sides of the wrapper together above the filling. Alternately, you could fold the wrapper into triangles. Secure the seams of the wrapper by pressing the moistened edges together. Place onto the wax paper-lined cookie sheet in a single layer.
- Heat the oil to 350 Farenheit in a heavy bottomed pan on the stove over medium-high heat. Regardless of the width of the pan you should have 1" to 2" of oil in the bottom at all times. When the oil has reached the proper temperature, carefully drop individual rangoon into the hot oil. Do not overcrowd the rangoon - there should only be a single "layer" in the oil at a given time.
- Using a metal utensil (a slotted spoon or metal spider basket), turn the rangoon when they are browned on one side. When they are golden brown and delicious on both sides, remove the cooked rangoon to a paper towel-lined cookie sheet to drain and cool.
- If you are frying a portion of the rangoon and freezing the remainder for later, you will have best results if you place a single layer of the raw, filled rangoon on the wax paper-lined cookie sheet, ensuring that they aren't touching one another. Freeze the rangoon solid on the sheet and then put into a freezer bag, label, and return to the freezer. Then, whenever the urge to fry some up strikes you can take just the number you want from the freezer bag and leave the rest for later. Enjoy!
Nutrition Facts : Calories 3328.6, Fat 372.8, SaturatedFat 49.2, Cholesterol 10.8, Sodium 160.9, Carbohydrate 5.2, Fiber 0.2, Sugar 0.3, Protein 2.8
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