CRAB RANGOON (CRAB & CREAM CHEESE FILLED WONTONS)
Crispy wonton wrappers filled with a creamy crab center.
Provided by Holly Nilsson
Categories Appetizer
Time 23m
Number Of Ingredients 8
Steps:
- Preheat 1 inch of oil to 325°F over medium heat.
- In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder.
- Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.
Nutrition Facts : Calories 71 kcal, Carbohydrate 4 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 15 mg, Sodium 97 mg, ServingSize 1 serving
CRAB RANGOON
Provided by Jeff Mauro, host of Sandwich King
Time 55m
Yield 36 wontons
Number Of Ingredients 15
Steps:
- For the sweet and sour sauce: Add the sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt to a 3-quart saucepan over medium-low heat and cook, stirring, until the sugar is dissolved. Combine the cornstarch with 1/4 cup water in a bowl and mix well; add this to the sugar mixture. Turn the heat to medium-high and cook, stirring constantly, until the mixture thickens, 3 to 4 minutes. Chill in the refrigerator until ready to serve.
- For the wontons: Combine the crab, cream cheese, green onions, soy sauce and Worcestershire sauce in a large bowl. Mix well to combine; I found using your hands can sometimes be the best way. Lay out the wonton wrappers on a clean work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Moisten the edges of the wrappers with a little of the egg wash, then fold each into a triangle. Press to seal the wontons, squeezing out any trapped air; this will ensure that the wontons stay closed during frying.
- Heat 2 inches oil in a deep-fryer or a Dutch oven to 375 degrees F. Fry a few wontons at a time until golden brown, 3 to 4 minutes. When you add the wontons to the oil, the temperature will drop about 10 degrees. Try to keep the temperature maintained at 360 degrees F. Remove to a paper towel-lined plate or sheet pan fitted with a wire rack. Repeat with the remaining wontons. Serve with the sweet and sour sauce and enjoy!
BAKED CRAB RANGOONS
When I'm dining out, crab rangoons are one of my go-to dishes. I decided to create a better-for-you version at home. -Emily Higgins, Wingdale, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, beat cream cheese and mayonnaise. Stir in green onions, paprika, lime juice, garlic powder and soy sauce. Fold in crab., Spoon 2 teaspoons filling in the center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold opposite sides over filling, pressing centers together to seal. Repeat with remaining sides, making a four-pointed star. Repeat., Transfer to an ungreased baking sheet. Bake 15-18 minutes or until golden brown. Serve with mustard.
Nutrition Facts :
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.
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
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
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