Crab Rangoonthe Best 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.

CRISPY CRAB RANGOON

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.

CRAB RANGOON

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

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 BEST

Steps:

• Let Cream Cheese sit out for about 15 minutes.
• Chop up Green Onion and Crab Meat.
• Mix Everything except egg whites and wontons in a bowl.
• Spoon mix into wontons and fold into a flower shape.
• Seal the wontons with egg white (water doesn't work as well).
• Fry the Crab Rangoons in about 2 inches of oil.
• Enjoy!