CRAB RANGOON
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
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
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
Provided by Jeff Mauro, host of Sandwich King
Time 55m
Yield 36 wontons
Number Of Ingredients 15
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!
CRAB RANGOON
The irresistible combo of crispy, fried egg noodle encasing molten cream cheese has made this snack a finger food mainstay. Though it has roots in mid-century Polynesian-style bars and restaurants, the imitation crab stick-filled fried wonton has been adopted by many American Chinese menus. The chef-consultant Eric Ehler designed the menu at Lazy Susan, a Chinese takeout spot in San Francisco; for his version of the classic dish, he uses Dungeness crab meat and adds scallions and lemon zest for color. As a child, Mr. Ehler loved to dip the fried wontons in egg drop soup, or use them as a scoop for rice.
Provided by Cathy Erway
Categories dumplings, finger foods, appetizer
Time 1h
Yield 42 to 50 pieces
Number Of Ingredients 12
Steps:
- Remove the cream cheese from its packaging, set it in a large bowl and let it soften at room temperature for at least 1 hour.
- Make the dipping sauce, if desired: Stir the ketchup, sugar and rice vinegar in a small saucepan over medium-high heat and bring it just to a boil, whisking until the sugar dissolves. Set aside to cool completely.
- Add the scallions, lemon zest, sugar and salt to the softened cream cheese. Using clean hands, gently flake the crab meat into a separate bowl; pick out any shell fragments. Using a silicone spatula, mix the shredded crab into the cream cheese mixture until evenly incorporated.
- Unwrap the wonton wrappers from their packaging and separate them from one another. (This will speed up the process when filling them.) Stack them loosely and completely cover with a damp paper towel to keep them moist. Place 1 cup water in a nearby bowl.
- Place a wrapper on a flat surface, rotated in a diamond position. Spoon 2 to 3 teaspoons of the filling into its center, using another small spoon to assist scraping it off the teaspoon. Dip your index finger into the water, then use it to moisten the entire edge of the wrapper. To make a simple rangoon, fold the wrapper into a triangle by pulling one corner to its opposite corner, pressing out any air and sealing the wonton shut. To make a star-shaped rangoon, lift the left and right corners underneath between your index fingers and thumbs, and lift them up toward the center, pinching your index fingers and thumbs along the seams to fold each tip as you do it, so that a four-pointed star shape forms. Squeeze out any air, then seal the wrapper along the other two tips so the filling is entirely encased.
- Place the sealed rangoon on a sheet pan or flat surface dusted with flour as you repeat with the remaining wrappers and filling. Freeze them for at least 15 minutes (or up to 2 weeks in an airtight container) before cooking to ensure that they leak less during frying.
- Heat the oil in a large, heavy pot or Dutch oven to 350 degrees. (The temperature will fluctuate when frying, but make sure the oil doesn't smoke or dip below 300 degrees.) Keep the oil over a medium flame or half power on an electric range to help maintain the temperature. Working in batches, fry the rangoons until golden brown and crispy, about 3 to 4 minutes. Using a slotted spoon, transfer them to a paper towel-lined baking sheet.
- Let cool a few minutes before enjoying, as they will be lava-hot out of the fryer. Enjoy with the optional dipping sauce or another sauce of your choice.
CRISPY CRAB RANGOON
My husband loved the appetizers we ordered at a Chinese restaurant so much that I was determined to develop a crab rangoon recipe to make them at home. After two more trips to the restaurant to taste them again and about four home trials, I had them perfected. -Cathy Blankman, Warroad, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese until smooth. Stir in onions, crab and garlic. , Place about 1-1/2 teaspoons in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, in batches, until golden brown, about 1 minute on each side. Drain on paper towels. Serve with sweet-and-sour sauce.
Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 77mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CRAB RANGOON MOZZARELLA STICKS
Mozzarella sticks meet crab rangoons! What's not to love? Serve with sweet chili sauce and garnish with sliced green onions.
Provided by Sammy Mila
Categories Cheese Appetizers
Time 1h20m
Yield 16
Number Of Ingredients 12
Steps:
- Line an 8-inch square baking pan with parchment paper so the paper hangs over the sides of the pan.
- Stir together cream cheese, mozzarella cheese, crabmeat, green onions, powdered sugar, salt, and garlic powder in a bowl until combined. Transfer to the prepared pan, spreading to an even layer. Freeze for 30 minutes.
- Lift cream cheese mixture from the pan using the parchment paper. Cut the frozen block in half, then cut each half crosswise into 8 sticks (you will have sixteen 4x1-inch sticks.)
- Put flour in a shallow dish. Beat eggs and water together in a second shallow dish. Put panko in a third shallow dish.
- Dredge each cream cheese stick in flour; shake off excess. Dip into egg mixture, then lift up so excess egg drips back into the bowl. Press into panko to coat both sides. Place the breaded sticks on a baking sheet and freeze for 15 minutes.
- Preheat the oven to 200 degrees F (95 degrees C).
- Add 1 1/2 inches of oil to a medium saucepan. Heat oil to 375 degrees F (190 degrees C).
- Fry 3 or 4 sticks at a time until golden brown, about 1 minute. (Keep uncooked sticks in freezer until ready to fry.)
- Drain fried sticks on paper towels, then transfer to a baking sheet and keep warm in the preheated oven. Repeat to fry remaining sticks.
Nutrition Facts : Calories 401.4 calories, Carbohydrate 14.8 g, Cholesterol 49.1 mg, Fat 36 g, Fiber 0.2 g, Protein 8.1 g, SaturatedFat 8.7 g, Sodium 388.3 mg
CHEF JOHN'S CRAB RANGOON
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
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 PUFFS
This is a tasty treat that has a flavor similar to Crab Rangoon. These crab puffs are a great appetizer for any occasion. You may want to make a second batch!
Provided by Michelle R.
Categories Appetizers and Snacks Pastries
Time 45m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
- Unroll the crescent roll dough and separate into triangles. Roll or press the triangles out on a clean surface, making them larger than their original size by half. Lay the triangles out on the prepared baking sheets; set aside.
- Finely chop the crabmeat and place in a large mixing bowl. Add the cream cheese and cocktail sauce and mix until all of the ingredients are well-combined.
- Place a tablespoon of the crab mixture on the large side of each crescent triangle. Pull the two bottom edges of the triangle together and pinch the seam closed over the crab mixture. Pull forward the remaining tip of the triangle to cover the remaining crab mixture and pinch the seams to close.
- Bake in the preheated oven until the crab puffs are golden brown, 10 to 15 minutes. Cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 12.7 g, Cholesterol 32.1 mg, Fat 11.2 g, Fiber 0.1 g, Protein 8.1 g, SaturatedFat 4.6 g, Sodium 416 mg, Sugar 2.8 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
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