CRAB RANGOON RECIPE
Crispy wontons are baked or fried to golden perfection and filled with an easy cream cheese Crab Rangoon filling. Plus, they're easy to make ahead of time for seamless entertaining!
Provided by Stephanie
Categories Appetizer
Time 40m
Number Of Ingredients 10
Steps:
- Place wonton wrappers aside and combine all other filling ingredients in a medium bowl.
- Place 1 teaspoon of filling in center of each wonton.
- Moisten the edges of the wonton with a little bit of the egg/water mixture (i.e. egg wash). Fold in a triangle and press to seal- removing air from the inside. Use the egg wash like a glue as you assemble.
- Take the left and right sides of the triangle and pull them up, attaching them to the existing seal on the top. Then press along the edges to close any areas where the filling could be exposed to air. Here is an alternative folding method. Repeat, setting aside on a plate.
Nutrition Facts : Calories 76 kcal, Carbohydrate 8 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 134 mg, ServingSize 1 serving
CRAB RANGOON
Crab rangoon is a delicious Chinese appetizer made with a real crab filling, wrapped in wonton wrappers and deep fried till golden brown.
Provided by Richa Gupta
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Place the crab meat, cream cheese, carrots, celery, garlic powder, worcestershire sauce and salt in a bowl and mix together to form the filling for crab rangoon.
- To wrap crab rangoon, take a square wonton wrapper and place two teaspoons filling in the center. Brush the edges with whisked egg and bring opposite ends of both sides together to form a pocket shape. Repeat till all the filling is consumed. While making one piece, make sure the other wrappers are covered with a damp cloth or they'll dry out.
- Heat a skillet of 4 inches oil to 350 degrees and fry the crab rangoons, a few at a time, till golden brown. This should take 3-4 minutes.
- Serve hot with a sweet and spicy dipping sauce.
Nutrition Facts : Calories 65 kcal, Carbohydrate 5 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 192 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
BAKED CRAB RANGOON
This version of my favorite Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious! I don't really like crab, but I devour these.
Provided by Charmie777
Categories Crab
Time 45m
Yield 48 rangoon
Number Of Ingredients 8
Steps:
- In medium bowl, combine all ingredients except wonton skins and butter.
- Mix until well blended.
- Place 1 teaspoon filling in center of each wonton skin.
- Moisten edges with water.
- Fold in half to form triangle, pressing edges to seal.
- Pull bottom corners down and overlap slight; moisten one corner and press to seal. (Usually there is a diagram on the wonton package. I think they look like little kerchiefs.).
- Arrange on baking sheet that has been coated with vegetable spray.
- Brush with melted butter.
- Bake in 425º oven for 12-15 minutes, or until golden brown.
- Serve hot with desired sauce.
- NOTE: I like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly!
- NOTE: These can also be fried, if prefer.
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.
AIR FRYER CRISPY CRAB RANGOONS
Easy and simple crab rangoons in the air fryer!
Provided by Brian Stroka
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Blend cream cheese and crabmeat together in a small mixing bowl. Place water in a small bowl.
- Place 1 tablespoon crab filling in the middle of a wonton wrapper. Brush water around all sides of the wrapper. Pinch 2 opposite sides of the wrapper together, then repeat with the other 2 sides to make a pocket. Repeat to make remaining rangoons.
- Set rangoons in the air fryer tray or basket and rub the outsides with olive oil. Set the air fryer to 300 degrees F (150 degrees C) and cook for 7 minutes.
- Plate and serve.
Nutrition Facts : Calories 341.2 calories, Carbohydrate 33.2 g, Cholesterol 51.5 mg, Fat 17.6 g, Fiber 1 g, Protein 12.3 g, SaturatedFat 7.2 g, Sodium 484.2 mg, Sugar 0.1 g
CRAB RANGOON DIP WITH CRISPY WONTON CHIPS
I love this creamy, tangy, savory crab rangoon dip with sweet chili sauce and cool crunch of green onion, and when served on the super crunchy and salty wonton chips... watch out! Fun twist to a familiar favorite.
Provided by NicoleMcmom
Categories Crab Dip
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.
- Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.
- Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.
- While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C).
- Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).
Nutrition Facts : Calories 220.9 calories, Carbohydrate 9.3 g, Cholesterol 55.3 mg, Fat 16.4 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 10.2 g, Sodium 613.3 mg
More about "crispy crab rangoon recipes"
CRISPY BAKED CRAB RANGOON - JUST A TASTE
From justataste.com
4.5/5 (6)Total Time 38 minsCategory Appetizer, SnackCalories 67 per serving
- 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.
- Dip your finger in the water and run it around the edges of each wonton wrapper to moisten them. Fold each of the corners up and toward the center of each wonton wrapper, pinching to seal each edge and top shut.
CRISPY CRAB RANGOONS RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
5/5 (566)Servings 20Cuisine Indo ChineseTotal Time 1 hr 20 mins
CRAB RANGOON (CRAB & CREAM CHEESE WANTONS) - SPEND …
From spendwithpennies.com
CRAB RANGOON (EXTRA CRISPY!) - TIFFY COOKS
From tiffycooks.com
BEST CRAB RANGOON RECIPE - HOW TO MAKE CRAB RANGOON
From delish.com
MAKING CRAB RANGOON AT HOME IS A LOT EASIER THAN …
From dustyoldthing.com
CRAB RANGOON RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
HOT CRAB RANGOON DIP WITH CRISPY WONTON CHIPS
From onceuponachef.com
CRAB RANGOON - DAMN DELICIOUS
From damndelicious.net
AIR FRYER CRAB RANGOON RECIPE - FOOD NETWORK
From foodnetwork.com
Author Heath Goldman for Food Network KitchenSteps 3Difficulty Easy
CRAB RANGOON (THE BEST RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
CRAB RANGOON - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
CRAB RANGOON - JO COOKS
From jocooks.com
CRAB RANGOON - EASY COOKING RECIPES
From bellycheapcook.com
CRISPY CRAB RANGOON | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
HOMEMADE CREAM CHEESE CRAB RANGOON | MODERNMEALMAKEOVER
From modernmealmakeover.com
CRAB RANGOON (CRISPY RECIPE) ⋆ SEASONED BY JIN
From seasonedbyjin.com
HOMEMADE CRAB RANGOON RECIPE - ATTA GIRL SAYS
From attagirlsays.com
CRAB RANGOON RECIPE (CRAB + CREAM CHEESE WONTONS) - THE …
From thechunkychef.com
CRAB RANGOON RECIPE (TAKEOUT COPYCAT) - HOW TO MAKE A CRAB …
From alyonascooking.com
CRISPY HOMEMADE CRAB RANGOON RECIPE| A COMMUNAL TABLE
From acommunaltable.com
CRISPY WONTON CRAB RANGOON RECIPE - JETT'S KITCHEN
From jettskitchen.com
CRAB RANGOON RECIPE - BAKE ME SOME SUGAR
From bakemesomesugar.com
CRISPY CRAB RANGOON WONTONS | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
CRISPY BAKED CRAB RANGOONS RECIPE - COOKING WITH TYANNE
From cookingwithtyanne.com
BAKED CRAB RANGOON BITES - THE COOKIE ROOKIE®
From thecookierookie.com
CRISPY AIR FRYER CRAB RANGOONS - SOUR AND SWEETS
From sourandsweets.com
AIR FRYER CRISPY CRAB RANGOON - STAY SNATCHED
From staysnatched.com
HOMEMADE CRISPY CRAB RANGOON - RECIPES STUDIO
From recipesstudio.com
HOMEMADE CRAB RANGOON (CRISPY CRAB WONTON WITH CREAM CHEESE)
From poshjournal.com
COLD CRAB RANGOON DIP AND CRISPY AIR-FRIED WONTON CHIPS
From bingeworthybites.com
CRISPY CRAB RANGOON - ASILI GLAM
From asiliglam.com
EASY CRAB RANGOON RECIPE {HOW TO MAKE CRAB RANGOON APPETIZER}
From tastesoflizzyt.com
CRAB RANGOONS (CRAB & CREAM CHEESE FRIED WONTONS) - RECIPES …
From bakeitwithlove.com
AIR FRYER CRAB RANGOON - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
BEST EVER CRAB RANGOON | FOODTASIA
From foodtasia.com
CRAB RANGOON RECIPE - REAL RECIPES FROM MUMS
From mouthsofmums.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love