Debs Crab Rangoon Recipes
CRAB RANGOON DIP
Provided by Ree Drummond : Food Network
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large heavy-bottomed pot until it reaches 350 degrees F.
- In batches, carefully lower the wrappers into the hot oil and fry until golden brown, 1 to 2 minutes. Remove to a paper towel to drain, sprinkle with salt and set aside.
- Preheat the oven to 350 degrees F.
- Put the cream cheese, milk, sriracha, brown sugar and soy sauce in medium bowl. With a hand mixer, beat together until smooth, about 1 minute. Fold in the shredded crab meat, cheese and scallion whites. Taste and adjust the seasoning as needed.
- Transfer to a small baking dish and bake until bubbly, 20 to 25 minutes. Sprinkle with more cheese, some paprika and the scallion greens. Serve with the fried wonton chips. (If not serving right away, cover the dip with foil to keep warm.)
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
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
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
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.
TRADER VIC'S CRAB RANGOON
Make and share this Trader Vic's Crab Rangoon recipe from Food.com.
Provided by Amanda2
Categories Crab
Time 35m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Combine crabmeat with cream cheese, steak sauce and garlic powder in medium bowl and blend to a paste.
- Place heaping teaspoon on each won ton. Gather four corners of won ton together at top. Moisten edges with egg yolk and pinch or twist together gently to seal.
- Heat oil in wok, deep fryer or electric skillet to 375 degrees.
- Add won tons in batches and fry until golden brown, about 3 minutes. Remove with slotted spoon and drain on paper towels.
- Serve hot with Chinese mustard and/or red sauce for dipping.
Nutrition Facts : Calories 95.7, Fat 4.9, SaturatedFat 2.6, Cholesterol 31.7, Sodium 154.4, Carbohydrate 8.4, Fiber 0.2, Sugar 0.4, Protein 4.4
CRAB RANGOON DIP
Creamy crab dip with sweet, sour, and spicy seasonings is served on Pretzel Crisps® and topped with a bit more crab and sauce.
Provided by Snack Factory® Pretzel Crisps®
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 10m
Yield 12
Number Of Ingredients 7
Steps:
- Combine all ingredients, reserving half the crab meat and some sauce. Spoon onto Original or Sesame Pretzel Crisps® and garnish with more sauce and crab.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 20.3 g, Cholesterol 32.4 mg, Fat 6 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 3.3 g, Sodium 471.2 mg, Sugar 1.5 g
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