Crab Rangoon Recipes With Wonton

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CRAB RANGOON



Crab Rangoon image

Best and authentic Crab Rangoon recipe with cream cheese, crab and wonton wrapper. These Crab Rangoon are fail proof and much better than Chinese takeouts!

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 20m

Number Of Ingredients 6

1 cube (8 oz./226 g) Kraft Philadelphia Regular Cream Cheese, room temperature
2 oz. (56 g) crab meat or 2 sticks imitation crab meat, finely diced
1 tablespoon powdered sugar
1 pinch salt
20 wonton wrappers
oil, for deep frying

Steps:

  • Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.
  • Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.

Nutrition Facts : Calories 26 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 20 pieces, Sodium 69 grams sodium, Sugar 1 grams sugar

CRAB RANGOON WONTONS



CRAB RANGOON WONTONS image

Crispy, golden-brown crab rangoons are made with tender wonton wrappers and a delicate cream cheese and crab filling.

Provided by Katerina | Easy Weeknight Recipes

Categories     Appetizer     Dinner

Time 45m

Number Of Ingredients 11

8 ounces cream cheese, (room temperature)
5 ounces crabmeat
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 cup green onion, (finely chopped (plus extra for garnish))
36 wonton wrappers
1 egg, (lightly beaten)
Peanut Oil or Vegetable Oil, (for frying)
Sweet and sour or plum sauce, (for serving)

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.

Nutrition Facts : ServingSize 1 crab rangoon wonton, Calories 49 kcal, Carbohydrate 5 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 14 mg, Sodium 118 mg, Fiber 1 g, Sugar 1 g

CRAB RANGOON (CRAB & CREAM CHEESE FILLED WONTONS)



Crab Rangoon (Crab & Cream Cheese filled Wontons) image

Crispy wonton wrappers filled with a creamy crab center.

Provided by Holly Nilsson

Categories     Appetizer

Time 23m

Number Of Ingredients 8

5 ounces canned crab meat (drained (can be substituted with fresh or packaged crab))
4 ounces cream cheese (softened)
1 green onion (finely sliced)
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce (optional)
½ teaspoon garlic powder
18 wonton wrappers
oil for frying

Steps:

  • Preheat 1 inch of oil to 325°F over medium heat.
  • In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder.
  • Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.

Nutrition Facts : Calories 71 kcal, Carbohydrate 4 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 15 mg, Sodium 97 mg, ServingSize 1 serving

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

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 WONTON CUPS



Crab Rangoon Wonton Cups image

Easier and less messy than the traditional kind, also lower in fat. This recipe only makes 12 appetizers, but can be doubled easily. This is an Inn recipe I found on the web.

Provided by Cookiegirlandi

Categories     Crab

Time 30m

Yield 12 wonton cups

Number Of Ingredients 9

2 green onions
3 ounces cream cheese, cut in chunks
1/3 cup mayonnaise
4 ounces grated cheddar cheese or 4 ounces smoked gouda cheese, works well
2/3 cup crabmeat (Can vary the recipe with bay shrimp or chopped mushroom for the filling)
2 teaspoons Old Bay Seasoning
1 teaspoon fresh lemon juice
1/2 teaspoon Emeril's Original Essence (or something similar)
12 wonton wrappers

Steps:

  • Heat oven to 350 degrees.
  • Lightly spray 12 small muffin cups.
  • Melt 1 tablespoon of butter and lightly brush each wonton pastry before pushing into muffin cups.
  • Saute green onions.
  • Melt cheeses and mayonnaise in pan.
  • Add seasonings and lemon juice.
  • Add filling (could be crab, shrimp, mushrooms) to heat only.
  • Scoop into wonton cups.
  • Bake 12-15 minutes until wontons are golden brown.

BAKED CRAB RANGOON



Baked Crab Rangoon image

This version of my favorite Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious! I don't really like crab, but I devour these.

Provided by Charmie777

Categories     Crab

Time 45m

Yield 48 rangoon

Number Of Ingredients 8

16 ounces neufchatel cheese, softened (low fat cream cheese)
1 (6 ounce) can crabmeat, drained and flaked
4 -5 green onions, thinly sliced
1 garlic clove, minced
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1 (48 count) package wonton skins
1/4-1/2 cup melted butter

Steps:

  • In medium bowl, combine all ingredients except wonton skins and butter.
  • Mix until well blended.
  • Place 1 teaspoon filling in center of each wonton skin.
  • Moisten edges with water.
  • Fold in half to form triangle, pressing edges to seal.
  • Pull bottom corners down and overlap slight; moisten one corner and press to seal. (Usually there is a diagram on the wonton package. I think they look like little kerchiefs.).
  • Arrange on baking sheet that has been coated with vegetable spray.
  • Brush with melted butter.
  • Bake in 425º oven for 12-15 minutes, or until golden brown.
  • Serve hot with desired sauce.
  • NOTE: I like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly!
  • NOTE: These can also be fried, if prefer.

CHEF JOHN'S CRAB RANGOON



Chef John's Crab Rangoon image

While not 'authentic,' these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. I'm using a 1 to 1 ratio of crab to cream cheese.

Provided by Chef John

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h50m

Yield 6

Number Of Ingredients 17

8 ounces cream cheese
8 ounces crab meat, drained well
⅓ cup chopped green onions
1 clove crushed garlic
1 teaspoon soy sauce
½ teaspoon fish sauce
½ teaspoon Worcestershire sauce
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
¼ teaspoon sesame oil
1 pinch cayenne pepper
60 (3.5 inch square) wonton wrappers
Canola oil for frying
1 cup ketchup
¼ cup rice vinegar
2 tablespoons brown sugar
1 tablespoon sriracha hot sauce, or to taste

Steps:

  • Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
  • Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
  • Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
  • Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

Nutrition Facts : Calories 589.5 calories, Carbohydrate 63.2 g, Cholesterol 70.8 mg, Fat 29.8 g, Fiber 1.9 g, Protein 18.1 g, SaturatedFat 10.5 g, Sodium 1512 mg, Sugar 13.8 g

CRAB RANGOON (CREAM CHEESE CRAB WONTON)



Crab Rangoon (Cream Cheese Crab Wonton) image

Classic recipe for crab rangoon with cream cheese and scallions from Jet Tila.

Provided by Jet Tila

Categories     Appetizer     Crab     Cream Cheese     Fry     Deep-Fry     Green Onion/Scallion     Hors D'Oeuvre     Kid-Friendly     Small Plates

Yield Makes 24 pieces

Number Of Ingredients 8

8 oz (227 g) lump crab meat or snow crab
16 oz (454 g) cream cheese, room temp
2 green onions (whites only), very finely chopped
2 tbsp (5 g) finely chopped tarragon
Salt and pepper
24 wonton skins (square)
1 egg, slightly beaten, for sealing
2 qt (1.9 L) vegetable oil for frying

Steps:

  • Press out as much liquid as possible from any crab meat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl combine the crab, cream cheese, green onion, tarragon, salt and pepper either with your hands or a mixer with a paddle attachment.
  • Take a wonton skin, place 1 teaspoon of 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°F (182°C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a cookie sheet. I like to serve these with sweet chili or plum sauce.

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