Easy Crab Puffs Recipe Crab Rangoon

EASY CRAB RANGOON

Steps:

• In a medium mixing bowl, combine cream cheese, Worcestershire sauce, garlic, and powdered sugar.
• Mix in crab meat.
• Place a tablespoon of crab mixture in the middle of each wonton wrapper.
• Brush a small amount of water on all four edges of the wonton wrapper. Pinch corners together, sealing them completely.
• Pour oil in a deep skillet or pan. Heat oil to 350 degrees.
• Fry each piece for about 1-2 minutes or until lightly golden.
• Place a wire rack over a layer of paper towels. After they are done frying, place them on the wire rack and allow them to cool.
• Serve with a sweet and sour sauce.

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.

AIR FRYER CRAB RANGOON

Steps:

• Combine cream cheese, crab meat, scallions, soy sauce, and Worcestershire sauce in a bowl; stir until evenly combined.
• Preheat an air fryer to 350 degrees F (175 degrees C). Spray the basket of the air fryer with cooking spray. Fill a small bowl with warm water.
• Place 12 wonton wrappers on a clean work surface. Spoon 1 teaspoon of cream cheese mixture into the center of each wonton wrapper. Dip index finger into the warm water and wet around the sides of each wonton wrapper. Crimp wrapper corners upwards to meet in the center to form dumplings.
• Place dumplings in the prepared basket and spray the tops with cooking spray.
• Cook dumplings until desired crispness, about 8 to 10 minutes. Transfer to a paper towel-lined plate.
• While first batch is cooking, assemble remaining dumplings with the remaining wrappers and filling.
• Serve with sweet chili sauce for dipping.

EASY CRAB PUFFS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine water and butter in a saucepan; bring to a boil. Reduce heat to low and add flour; stir to form a ball. Remove from the heat and add eggs all at once; stir until smooth.
• Drop by teaspoonfuls onto a cookie sheet.
• Bake in the preheated oven until puffs are a nice golden brown and hollow sounding, 20 to 25 minutes. Remove from the oven and let cool.
• Meanwhile, mix cream cheese, sour cream, celery, onion, garlic powder, and soy sauce until smooth. Mix in crab.
• Fill cooled puff pastries with crab mixture.

EASY CRAB RANGOON

Steps:

• In a 1 quart saucepan over medium low heat, heat oil until smoking.
• Meanwhile, in a small bowl,c ombine crab, cream cheese and marinade.
• Mix with a fork until well blended.
• Fill and fold won ton skins according to directions on the package.
• Use about 1 tsp of filling in each.
• Fry won tons one at a time in hot oil for about 10 seconds or until golden brown.
• Remove with a slotted spoon and place on paper towels to drain.
• Serve warm or room temperature, using more marinade as a dipping sauce, if desired.

CRAB RANGOON III

Steps:

• In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).
• In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.
• Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.
• In small batches, fry the wontons 3 to 5 minutes, or until golden brown.

CRAB PUFFS

Steps:

• Heat oil in large, heavy saucepan to 375 degrees F (190 degrees C).
• In a medium bowl, mix together cooked crabmeat, cream cheese and garlic salt.
• Roll a small amount of the crabmeat mixture inside each won ton wrapper and seal.
• In small batches, carefully place won tons into the hot oil. Fry 2 to 3 minutes, until golden brown. Drain on paper towels.