Crab Rangoon

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.

Recipe From allrecipes.com

Provided by Carol Belle

Time 50m

Yield 8

Categories Appetizers and Snacks,Seafood,Crab

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.


Crab Rangoon image

Number Of Ingredients: 7

Ingredients:

  • 1 clove garlic, minced
  • 1 (8 ounce) package cream cheese
  • 1 (6 ounce) can crabmeat, drained and flaked
  • 2 green onions with tops, thinly sliced
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon light soy sauce
  • 48 wonton wrappers


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.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 25m

Yield 14 appetizers.

Categories Appetizers

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.


Crab Rangoon image

Number Of Ingredients: 7

Ingredients:

  • 3 ounces reduced-fat cream cheese
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon Worcestershire sauce
  • 1/2 cup lump crabmeat, drained
  • 1 green onion, chopped
  • 14 wonton wrappers
  • Cooking spray


CRAB RANGOON

As an American-born Asian kid, I grew up eating items that were created in the States but are authentic in flavors. The Chinese have been here since the 1800s and if dishes were created by Asians in America I think they are totally authentic. Dishes like orange chicken, California roll, spicy tuna and crab rangoon have now made their way back to the Asian countries from which their native creators originated.

Recipe From foodnetwork.com

Provided by Jet Tila

Time 30m

Yield 24 pieces

Categories appetizer

Steps:

  • Press out as much liquid as possible from the crabmeat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl, combine the crab, cream cheese, scallions, tarragon, salt and pepper either with your hands or a stand mixer with a paddle attachment.
  • Take a wonton skin, place 1 teaspoon of the filling in the center of each wrapper.
  • With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)
  • Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.
  • Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360 degrees F (182 degrees C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a rimmed baking sheet. I like to serve these with sweet chili or plum sauce.


Crab Rangoon image

Number Of Ingredients: 9

Ingredients:

  • 8 ounces (227 g) lump crabmeat or snow crabmeat
  • 16 ounces (454 g) cream cheese, at room temperature
  • 2 scallions (whites only), very finely chopped
  • 2 tablespoons (5 g) finely chopped tarragon
  • Kosher salt and freshly ground black pepper
  • 24 wonton skins (square)
  • 1 egg, slightly beaten, for sealing
  • 2 quarts (1.9 L) vegetable oil, for frying
  • Sweet chili or plum sauce, for serving


CRAB RANGOON

These are the crab rangoons I served the entire time I was in business. We made and served countless thousands of them.

Recipe From food.com

Provided by tgobbi

Time 22m

Yield 16-20 wontons

Categories Crab

Steps:

  • Pick over the crab to remove pieces of shell.
  • Use only about 1/2 t of filling for each wonton.
  • Seal edges with beaten egg.
  • (Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)!
  • Deep fry at 350º until golden brown and crispy.
  • Blot on paper towels.


Crab Rangoon image

Number Of Ingredients: 9

Ingredients:

  • 1 (6 ounce) can crabmeat
  • 6 ounces cream cheese, room temp
  • 1/2 tablespoon minced garlic
  • 1 dash Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 dash white pepper
  • wonton skins
  • 1 beaten egg
  • deep frying oil


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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 16 appetizers.

Categories Appetizers

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.


Crispy Crab Rangoon image

Number Of Ingredients: 7

Ingredients:

  • 3 ounces cream cheese, softened
  • 2 green onions, finely chopped
  • 1/4 cup finely chopped imitation crabmeat
  • 1 teaspoon minced garlic
  • 16 wonton wrappers
  • Oil for frying
  • Sweet-and-sour sauce


CRAB RANGOON

You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!

Recipe From food.com

Provided by Diana Adcock

Time 1h

Yield 50-60 individual appitizers

Categories Crab

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 image

Number Of Ingredients: 10

Ingredients:

  • 1/4 cup sour cream
  • 2 (8 ounce) packages cream cheese, at room temp
  • 3/4-1 cup crabmeat, picked
  • 2 green onions, sliced thin
  • 1 clove garlic, minced (large clove)
  • 1 teaspoon ginger, minced
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • wonton wrapper (I buy 2 packages as I'm never quite sure how many I'll end up with)
  • oil (for frying)


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