Crab Rangoon With Wonton Wrappers Recipes

CRAB RANGOON

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.

CRAB RANGOON (CRAB & CREAM CHEESE FILLED WONTONS)

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.

CRAB RANGOON WONTONS

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.

CHEF JOHN'S CRAB RANGOON

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.

CRAB RANGOON EGG ROLLS RECIPE BY TASTY

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!

CRAB WONTON CUPS

Steps:

• Preheat oven to 350°. Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake until lightly browned, 8-9 minutes. , Meanwhile, in a small bowl, beat cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in crab, green onions and red pepper; spoon into wonton cups. Sprinkle with Parmesan cheese. , Bake until filling is heated through, 10-12 minutes. Serve warm. If desired, garnish with minced chives. Refrigerate leftovers.

CREAMY CRAB WONTONS

Steps:

• In a small bowl, combine the cream cheese, crab and onion. Place 1 rounded teaspoonful in the center of each wonton wrapper. Moisten wrapper edges with water; fold in half lengthwise and press firmly to seal. , Keeping the filling in the center, again fold wonton wrapper lengthwise. Moisten the top of the short edges with water. Bring the two top edges from opposite sides together, overlapping the edges; press and seal (finished wonton resembles a nurse's hat)., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm.

CRABBY CREAM CHEESE WONTONS (CRAB RANGOON)

Steps:

• In a medium bowl mix cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
• Place about a teaspoon of the cream cheese mixture in the center of each wonton wrapper.
• Put egg whites in a bowl.
• Use your fingers or a brush to apply the egg whites over two edges of the wonton wrappers.
• Fold into triangles and press to seal edges.
• In small batches, deep fry the won tons until golden brown, 2 to 4 minutes.
• Drain on paper towels and serve warm.
• (Note: to make this healthier I brush the whole wonton with egg white after it's sealed and then I just sauté it with no-calorie nonstick cooking spray).

CRAB RANGOON

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.

CRAB RANGOON

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.