Best Crabby Cream Cheese Wontons Crab Rangoon Recipes

CRAB RANGOON WONTONS

Steps:

• In a mixing bowl, gently combine the softened cream cheese, crabmeat, soy sauce, Worcestershire sauce, garlic powder, black pepper, and green onion.
• Place a wonton wrapper on a clean work surface. Lay the wrapper with the corner facing up, so it looks like a "diamond" shape.
• Brush the edges of the wrapper with the egg and place 2 teaspoons of the crab filling in the center.. Do not overfill.
• Fold the bottom corner up to to seal the wonton in a triangle shape.
• Fold the two remaining corners toward the center, pressing out any air surrounding the filling. Be sure to press all of the edges together firmly to seal well.
• Keep the remaining wonton wrappers and the folded wontons covered with a damp towel to prevent drying out while working.
• Fill a deep skillet with 2 to 3 inches of oil and allow to heat to 350°F. Use an Instant Read Thermometer to check the temperature.
• Fry the wontons in small batches, about 5 to 6 at a time, depending on the size of your skillet.
• Fry until wontons are golden brown, about 3 to 5 minutes, turning a couple of times during frying.
• Once golden brown, remove and place on paper towels to drain before serving with a dipping sauce.

CRAB RANGOON (CREAM CHEESE CRAB WONTON)

Steps:

• Press out as much liquid as possible from any crab meat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl combine the crab, cream cheese, green onion, tarragon, salt and pepper either with your hands or a mixer with a paddle attachment.
• Take a wonton skin, place 1 teaspoon of 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°F (182°C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a cookie sheet. I like to serve these with sweet chili or plum sauce.

CRAB RANGOON (CRAB & CREAM CHEESE FILLED WONTONS)

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.

CRABBY CREAM CHEESE WONTONS (CRAB RANGOON)

Steps:

• In a medium bowl mix cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
• Place about a teaspoon of the cream cheese mixture in the center of each wonton wrapper.
• Put egg whites in a bowl.
• Use your fingers or a brush to apply the egg whites over two edges of the wonton wrappers.
• Fold into triangles and press to seal edges.
• In small batches, deep fry the won tons until golden brown, 2 to 4 minutes.
• Drain on paper towels and serve warm.
• (Note: to make this healthier I brush the whole wonton with egg white after it's sealed and then I just sauté it with no-calorie nonstick cooking spray).

CRABBY CREAM CHEESE WONTONS

Steps:

• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
• Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.
• Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges.
• In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.