Crab Rangoon Recipes

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CRISPY CRAB RANGOON



Crispy Crab Rangoon image

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

3 ounces cream cheese, softened
2 green onions, finely chopped
1/4 cup finely chopped imitation crabmeat
1 teaspoon minced garlic
16 wonton wrappers
Oil for frying
Sweet-and-sour sauce

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



Crab Rangoon image

You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!

Provided by Diana Adcock

Categories     Crab

Time 1h

Yield 50-60 individual appitizers

Number Of Ingredients 10

1/4 cup sour cream
2 (8 ounce) packages cream cheese, at room temp
3/4-1 cup crabmeat, picked
2 green onions, sliced thin
1 clove garlic, minced (large clove)
1 teaspoon ginger, minced
2 teaspoons soy sauce
1 teaspoon sugar
wonton wrapper (I buy 2 packages as I'm never quite sure how many I'll end up with)
oil (for frying)

Steps:

  • Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
  • Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.
  • Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t's in the center of each wrapper.
  • Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.
  • Place all 6 in the hot oil and repeat process.
  • By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.
  • You want them a nice golden color.
  • When done remove with a slotted spoon and drain on paper towells.
  • Repeat until done.
  • Try to share.

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!

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

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



Crab Rangoon image

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

2 (8-ounce) packages cream cheese
3 tablespoons sliced scallion greens
1/2 lemon, zested
1 teaspoon granulated sugar
1/2 teaspoon salt
1 1/2 cups/7.5 ounces lump crab meat (preferably Dungeness, or substitute with imitation crab)
1 (12-ounce) package yellow square (about 3 1/2-inch) wonton wrappers (about 50)
All-purpose flour, for dusting
3 quarts rice bran or canola oil
1/2 cup ketchup
3 tablespoons granulated sugar
2 tablespoons rice vinegar

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



Crab Rangoon image

These are the crab rangoons I served the entire time I was in business. We made and served countless thousands of them.

Provided by tgobbi

Categories     Crab

Time 22m

Yield 16-20 wontons

Number Of Ingredients 9

1 (6 ounce) can crabmeat
6 ounces cream cheese, room temp
1/2 tablespoon minced garlic
1 dash Worcestershire sauce
1/2 teaspoon salt
1 dash white pepper
wonton skins
1 beaten egg
deep frying oil

Steps:

  • Pick over the crab to remove pieces of shell.
  • Use only about 1/2 t of filling for each wonton.
  • Seal edges with beaten egg.
  • (Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)!
  • Deep fry at 350º until golden brown and crispy.
  • Blot on paper towels.

Nutrition Facts : Calories 50.2, Fat 4, SaturatedFat 2.2, Cholesterol 27.8, Sodium 200.3, Carbohydrate 0.6, Sugar 0.4, Protein 3

CRAB RANGOON



Crab Rangoon image

As an American-born Asian kid, I grew up eating items that were created in the States but are authentic in flavors. The Chinese have been here since the 1800s and if dishes were created by Asians in America I think they are totally authentic. Dishes like orange chicken, California roll, spicy tuna and crab rangoon have now made their way back to the Asian countries from which their native creators originated.

Provided by Jet Tila

Categories     appetizer

Time 30m

Yield 24 pieces

Number Of Ingredients 9

8 ounces (227 g) lump crabmeat or snow crabmeat
16 ounces (454 g) cream cheese, at room temperature
2 scallions (whites only), very finely chopped
2 tablespoons (5 g) finely chopped tarragon
Kosher salt and freshly ground black pepper
24 wonton skins (square)
1 egg, slightly beaten, for sealing
2 quarts (1.9 L) vegetable oil, for frying
Sweet chili or plum sauce, for serving

Steps:

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

CRAB RANGOON



Crab Rangoon image

Bite into these golden appetizers, and you'll find a creamy crab filling that rivals restaurant fare. Best of all, these crowd-pleasers are baked and not fried, so you don't have to feel guilty about enjoying them.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 14 appetizers.

Number Of Ingredients 7

3 ounces reduced-fat cream cheese
1/8 teaspoon garlic salt
1/8 teaspoon Worcestershire sauce
1/2 cup lump crabmeat, drained
1 green onion, chopped
14 wonton wrappers
Cooking spray

Steps:

  • In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. , Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 43 calories, Fat 1g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 117mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

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!

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2021-09-02 Preheat the oven to 350°F. Line a baking sheet with parchment paper. Fill a small bowl with water. In a medium bowl, stir together the cream cheese, garlic, scallions and soy sauce. Fold in the crab meat. Arrange the wonton wrappers on your work surface then spoon 1 tablespoon of the crab mixture into the center of each wrapper.
From justataste.com
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CRAB RANGOONS (CRAB & CREAM CHEESE FRIED WONTONS) - BAKE IT …
2021-04-07 Place 1 tablespoon portion of the filling into the center of each wonton. Fold and seal the edges by tracing around the outside edge of the wonton wrapper with the egg white. Fold the wontons in half and seal, or fold by pinching two opposite corners together. Fold the third side up to meet the center two.
From bakeitwithlove.com
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CRAB RANGOON - THE COOKIE ROOKIE®
2021-12-15 Instructions. In a large bowl, combine the cream cheese, crab meat, green onion, sugar, garlic powder, and soy sauce in a bowl. Mix well. Working quickly, spoon 1 tablespoon of the filling in the middle of a wonton wrapper. Dab a bit of water on the outer edges of the wrapper and fold two opposite ends together.
From thecookierookie.com
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CRAB RANGOON RECIPE (CRAB + CREAM CHEESE WONTONS) - THE …
2022-02-21 Preheat air fryer to 370°F. Spray air fryer basket lightly with nonstick cooking spray, then add assembled crab rangoon in a single layer. Spray rangoons with nonstick cooking spray. Air fry for 8-10 minutes, then gently flip rangoons over and air fry another 2-4 minutes, until golden brown.
From thechunkychef.com
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CRAB RANGOONS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Preparation. Heat about 2 inches of peanut oil on medium high. Chop green onions, coarsely chop crab meat and combine well with cream cheese. Lay out wonton wrappers and place about a tablespoon of the mixture in the center. Brush egg wash along all four edges.
From tastykitchen.com
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CRAB RANGOON | APPETIZER | THE BEST BLOG RECIPES
2021-04-24 Instructions. Drain crab meat well. In a small mixing bowl stir together drained crab meat, cream cheese, green onions, Worchestire sauce, and garlic paste. Working with a few wonton wrappers at a time, lay them out and scoop about ½ to 1 teaspoon of crab mixture just off center on the wrapper.
From thebestblogrecipes.com
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CRAB RANGOON - DINNER AT THE ZOO
2018-12-27 Instructions. Place the crab meat, cream cheese, Worcestershire sauce, garlic powder and green onions in a bowl. Stir to combine. Place a wonton wrapper on a flat surface and drop 2 teaspoons of the crab mixture into the center. Brush the edges of the wonton with the egg.
From dinneratthezoo.com
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CRAB RANGOON CASSEROLE RECIPE | RACHAEL RAY
2022-01-27 Home / Recipes / Crab Rangoon Casserole. Baked · Comfort Food · Fish and Seafood · Rachael Ray Show · Jan 27, 2022. Crab Rangoon Casserole. This recipe originally appeared on the Rachael Ray Show. Get the full recipe here: Crab Rangoon Casserole. Share Share on Facebook Tweet Tweet on Twitter Pin it Pin on Pinterest. Back to Recipes.
From rachaelray.com
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CRAB RANGOON - PRINCESS PINKY GIRL
2022-06-05 Instructions. Add 3" of vegetable oil to a stockpot over medium heat and preheat to 450°. In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese, shredded crab, soy sauce, garlic powder and worcestershire sauce. Beat on a medium speed until smooth. Place the wonton wrappers on a clean surface.
From princesspinkygirl.com
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CRAB RANGOON - SPACESHIPS AND LASER BEAMS
2022-03-28 Instructions. Drain crab meat well. In a small mixing bowl stir together drained crab meat, cream cheese, green onions, Worcestershire sauce, and garlic paste. Working with a few wonton wrappers at a time, lay them out and scoop about ½ to 1 teaspoon of crab mixture just off center on the wrapper.
From spaceshipsandlaserbeams.com
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CRAB RANGOONS RECIPE - KITCHEN SWAGGER
2020-05-23 A simple classic crab rangoon made with canned crab meat and cream cheese. Folded and deep-fried for a crispy and delicious appetizer. Preheat 1-2 inches of oil in a dutch oven or pot on medium-high heat until roughly 360 °F. Fill a …
From kitchenswagger.com
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Top Asked Questions

How to cook Rangoon with crab filling?
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.
How do you make Rangoon sauce?
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.
How do you cook Crab Rangoon in a Dutch oven?
If baking the crab rangoon, spray or brush well with canola oil before baking at 375 degrees for 15-18 minutes. Skimmer: The easiest way to fry and gently remove the wontons without breaking them open. Dutch Oven: This dutch oven holds heat great and the top is actually a skillet.
How to cook Rangoon in oven?
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.

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