Best Madame Wongs Crab Rangoon Recipes

Crab Rangoon (Crab & Cream Cheese filled Wontons) image

Provided by Holly Nilsson

Time 23m

Number Of Ingredients 8

5 ounces canned crab meat (drained (can be substituted with fresh or packaged crab))
4 ounces cream cheese (softened)
1 green onion (finely sliced)
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce (optional)
½ teaspoon garlic powder
18 wonton wrappers
oil for frying

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

Baked Crab Rangoons image

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield about 3 dozen.

Number Of Ingredients 10

1 package (8 ounces) reduced-fat cream cheese
1/2 cup mayonnaise
2 green onions, sliced
1 tablespoon paprika
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon reduced-sodium soy sauce
8 ounces fresh crabmeat
40 wonton wrappers
Chinese-style mustard

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 :

Madame Wong's Crab Rangoon image

Provided by Hey Jude

Time 45m

Yield 32 appetizers

Number Of Ingredients 11

1/2 lb crabmeat
8 ounces cream cheese
1/8 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 garlic clove, minced
1 pinch white pepper
1 egg white
32 wonton wrappers
2 -4 cups oil, for deep-frying
1/2 cup chinese mustard powder (I usually just use Colman's English mustard)
1/2 cup cold water

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.

Nutrition Facts : Calories 188.3, Fat 17.1, SaturatedFat 3.7, Cholesterol 11.5, Sodium 128.4, Carbohydrate 5.8, Fiber 0.6, Sugar 0.2, Protein 3.4

MADAME WONG'S CRAB RANGOON image

Yield 32 Servings

Number Of Ingredients 12

1/2 lb crabmeat
8 ounces cream cheese
1/8 teaspoon Tabasco sauce
1/4 teaspoon worcestershire sauce
1 garlic clove, minced
1 pinch white pepper
1 egg white
32 wonton wrappers
2-4 cups oil, for deep-frying
Mustard sauce:
1/2 cup chinese mustard powder (I usually just use Colman's English mustard)
1/2 cup cold water

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.