Crab Rangoon Sauce For 30 Recipes

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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



Crab Rangoon image

takeout fakeout nights, holiday parties, game day parties and everything in between! These crab rangoon taste straight out of a restaurant - or dare I say even better?! They are tantalizingly crunchy on the outside giving way to warm, melty creamy crab filling inside. I've included step by step photos, easy to follow instructions for deep fried, baked and air fried crab rangoon, and how to freeze for an easy snack or appetizer any night of the week!

Provided by Jen

Categories     Appetizer

Time 55m

Number Of Ingredients 23

36 wonton wrappers
3 tablespoons water mixed with 2 teaspoons cornstarch
6 oz. lump crabmeat canned or fresh (picked over, patted dry*)
12 oz. cream cheese (softened)
3 tablespoons mayonnaise
1/4 cup finely chopped green onions
1 teaspoon reduced sodium soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon Asian chili sauce
1/2 teaspoon toasted sesame oil
1/2 teaspoon lemon juice
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/4 tsp EACH dried mustard, salt, pepper
3/4 cups sugar
1/2 cup red wine vinegar
1/4 cup pineapple juice
3 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1/2 teaspoon Asian chili sauce
1/2 teaspoon salt
1/4 teaspoon ginger powder

Steps:

  • 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.
  • Line a baking sheet with parchment paper (to lay assembled wontons on).
  • Working on a flat, dry surface, lay out 2-4 wonton wrappers. Keep remaining wontons covered with plastic wrap or in a large freezer bag. Place one scant tablespoon wonton filling in the center of each wonton wrapper.
  • TO FOLD ALL FOUR CORNERS: Working with one wonton wrapper at a time, lightly brush the 4 edges of the wrapper with the water/cornstarch mixture. Bring the two opposite corners of the wonton together and pinch to seal. Next, pull the other two corners up so all the tips are touching. Press the tips together to seal, then work your way down to tightly seal the edges, pressing out excess air. It is okay if the edges don't evenly meet, as long as they are sealed closed. Place finished wontons on prepared surface and cover with a clean damp towel. Repeat with remaining wontons.
  • TO FOLD INTO TRIANGLES (recommended if baking): Working with one wonton wrapper at a time, brush the top 2 sides of the wrapper with water. Bring the two opposite corners of the wonton together (2 dry, 2 wet) to form a triangle and enclose the filling, pinching edges of the wrapper together to firmly seal, pressing out any air. Place finished wontons on prepared surface and cover with a clean damp towel. Repeat with remaining wontons.
  • Fill Dutch oven with 4 inches of vegetable oil and heat to 350 degrees (medium-high). If you don't have a thermometer, make sure to test a spare wonton to ensure the oil isn't too hot.
  • Gently add rangoons in batches so they don't overcrowd the pot, about 4-6. Fry until golden brown, either pressing down with a metal spyder to submerge or turning over once to cook evenly. Drain on paper towels and repeat with remaining rangoons.

CRAB RANGOON & SAUCE FOR 30



Crab Rangoon & Sauce for 30 image

Make and share this Crab Rangoon & Sauce for 30 recipe from Food.com.

Provided by Aroostook

Categories     Crab

Time 50m

Yield 60 serving(s)

Number Of Ingredients 14

1/2 lb cream cheese
1/2 lb crabmeat (fresh if available)
2 egg yolks
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Old Bay Seasoning
1 cup oil
1/2 cup ketchup
6 tablespoons white vinegar
6 tablespoons honey
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 large sweet onion, grated fine

Steps:

  • Rangoons: Beat room temperature cream cheese until smooth.
  • Stir in crab meat, egg yolks, S& P& spice.
  • Place the wonton wrapper with a corner pointing towards you.
  • Put one teaspoon of the filling in the center of the bottom half of the wrapper.
  • Moisten lower two edges with the beaten egg.
  • Bring points so they touch& seal edges to form a triangle.
  • Brush a little egg on the edges.
  • Pinch edges to seal and give a slight twist.
  • Sauce: Combine oil, ketchup, vinegar, honey, lemon juice, soy sauce, and Worcestershire sauce in a medium bowl.
  • Add grated onion and blend well.
  • Heat wok and add oil for deep-frying.
  • When oil is ready (temperature 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok.
  • Deep-fry until they are golden brown, about 3 minutes, turning once.
  • Remove with a slotted spoon and drain on paper towels.

CRAB RANGOON



Crab Rangoon image

Provided by Jeff Mauro, host of Sandwich King

Time 55m

Yield 36 wontons

Number Of Ingredients 15

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

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!

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 EGG ROLLS RECIPE BY TASTY



Crab Rangoon Egg Rolls Recipe by Tasty image

Can't get enough crab rangoon wontons from your favorite take-out spot? Try these crab rangoon egg rolls filled with even more ooey-gooey cream cheese and crab filling, wrapped in a perfectly crispy wonton casing.

Provided by Aleya Zenieris

Categories     Appetizers

Time 35m

Yield 8 servings

Number Of Ingredients 10

6 oz cream cheese, room temperature
1 ½ teaspoons sugar
2 teaspoons light soy sauce
1 pinch kosher salt, plus more for sprinkling
8 oz fresh lump crab meat, shredded
⅓ cup scallions, thinly sliced
12 square wonton wrappers
1 large egg, beaten
peanut oil, for frying
sweet and sour sauce, for serving

Steps:

  • In a large bowl, mix together the cream cheese, a pinch of salt, soy sauce, and sugar until well combined. Gently fold in the crab meat and scallions until evenly incorporated.
  • Place a wonton wrapper on a clean surface in a diamond orientation. Brush the edges of the wrapper with the beaten egg. Scoop 3 tablespoons of the crab filling onto the center of the wrapper and flatten slightly with a spoon. Fold the sides of the wrapper inwards to cover the filling, then roll the wonton up, starting from the bottom and working upward to seal. Repeat with the remaining wrappers and filling.
  • Fill a large pot halfway with peanut oil. Heat over medium-high heat until the temperature reaches 375˚F (190˚C). Set a wire rack over a baking sheet.
  • Working 3-4 at a time, fry the egg rolls in the hot oil until the wrappers are puffed and golden, about 2 minutes, flipping halfway to ensure even color. Transfer to the wire rack and sprinkle with salt.
  • Serve the egg rolls with your favorite dipping sauce, such as sweet and sour sauce.
  • Enjoy!

EASY CRAB RANGOON



Easy Crab Rangoon image

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

Provided by beckerd

Categories     Lunch/Snacks

Time 10m

Yield 32 crab rangoons, 4 serving(s)

Number Of Ingredients 5

1 cup vegetable oil
1 (6 ounce) can lump crabmeat, drained
4 ounces cream cheese with chives
2 teaspoons store-bought sesame and ginger marinade (or other flavor Lawry's is a good brand)
32 wonton skins

Steps:

  • In a 1 quart saucepan over medium low heat, heat oil until smoking.
  • Meanwhile, in a small bowl,c ombine crab, cream cheese and marinade.
  • Mix with a fork until well blended.
  • Fill and fold won ton skins according to directions on the package.
  • Use about 1 tsp of filling in each.
  • Fry won tons one at a time in hot oil for about 10 seconds or until golden brown.
  • Remove with a slotted spoon and place on paper towels to drain.
  • Serve warm or room temperature, using more marinade as a dipping sauce, if desired.

Nutrition Facts : Calories 714.8, Fat 56, SaturatedFat 7.3, Cholesterol 38.1, Sodium 526.7, Carbohydrate 37.5, Fiber 1.1, Protein 15.8

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