Madame Wongs Crab Rangoon Recipes

CHEF JOHN'S CRAB RANGOON

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.

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.

MADAME WONG'S CRAB RANGOON

Steps:

• Put the first six ingredients in a food processor; mix well.
• If not using a food processor, mix well with a spoon.
• Wet the edge of each won ton wrapper with egg white; put 1/2 tablespoon of the mixture in the center, bring edges together to form a triangle and press well to seal.
• Heat oil in a wok or frying pan to 375°F.
• Deep-fry triangles for 2 minutes.
• Serve with mustard sauce.
• Mustard Sauce: Stir mustard into water slowly until it becomes a smooth paste.
• Set aside for 15 minutes before using to allow flavor to mellow.

MADAME WONG'S CRAB RANGOON

Steps:

• Put the first six ingredients in a food processor; mix well. If not using a food processor, mix well with a spoon. Wet the edge of each won ton wrapper with egg white; put 1/2 tablespoon of the mixture in the center, bring edges together to form a triangle and press well to seal. Heat oil in a wok or frying pan to 375°F. Deep-fry triangles for 2 minutes. Serve with mustard sauce. Mustard Sauce: Stir mustard into water slowly until it becomes a smooth paste. Set aside for 15 minutes before using to allow flavor to mellow.

CRAB RANGOON

Steps:

• Mix softened cream cheese, crab, soy sauce, Worcestershire sauce, garlic powder, and onions.
• Serve as a dip with crackers, chips or bread. Or use to make crab rangoons. I've had a hard time finding wonton wrappers, so I've used crescent rolls quite successfully. If making rangoons with crescent rolls, they are really yummy if you sprinkle with more garlic powder before baking = ).