CRAB RANGOON DIP
Provided by Ree Drummond : Food Network
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large heavy-bottomed pot until it reaches 350 degrees F.
- In batches, carefully lower the wrappers into the hot oil and fry until golden brown, 1 to 2 minutes. Remove to a paper towel to drain, sprinkle with salt and set aside.
- Preheat the oven to 350 degrees F.
- Put the cream cheese, milk, sriracha, brown sugar and soy sauce in medium bowl. With a hand mixer, beat together until smooth, about 1 minute. Fold in the shredded crab meat, cheese and scallion whites. Taste and adjust the seasoning as needed.
- Transfer to a small baking dish and bake until bubbly, 20 to 25 minutes. Sprinkle with more cheese, some paprika and the scallion greens. Serve with the fried wonton chips. (If not serving right away, cover the dip with foil to keep warm.)
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!
CHEF JOHN'S CRAB RANGOON
While not 'authentic,' these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. I'm using a 1 to 1 ratio of crab to cream cheese.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h50m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 589.5 calories, Carbohydrate 63.2 g, Cholesterol 70.8 mg, Fat 29.8 g, Fiber 1.9 g, Protein 18.1 g, SaturatedFat 10.5 g, Sodium 1512 mg, Sugar 13.8 g
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
These are the crab rangoons I served the entire time I was in business. We made and served countless thousands of them.
Provided by tgobbi
Categories Crab
Time 22m
Yield 16-20 wontons
Number Of Ingredients 9
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.
Nutrition Facts : Calories 50.2, Fat 4, SaturatedFat 2.2, Cholesterol 27.8, Sodium 200.3, Carbohydrate 0.6, Sugar 0.4, Protein 3
KRAFTS BAKED CRAB RANGOON
Make and share this Krafts Baked Crab Rangoon recipe from Food.com.
Provided by Mande-kay
Categories Crab
Time 40m
Yield 12 wanton, 12 serving(s)
Number Of Ingredients 5
Steps:
- PREHEAT oven to 350°F
- Mix crab meat, Neufchatel cheese, onions and mayo.
- SPRAY 12 medium muffin cups with cooking spray.
- Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.
- Fill evenly with crab meat mixture.
- BAKE 18 to 20 minute or until edges are golden brown and filling is heated through.
- Serve warm.
- Garnish with chopped green onions, if desired.
Nutrition Facts : Calories 78.9, Fat 4.2, SaturatedFat 1.7, Cholesterol 17.1, Sodium 275.4, Carbohydrate 5.5, Fiber 0.2, Sugar 0.3, Protein 4.5
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
CRAB RANGOON
You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!
Provided by Diana Adcock
Categories Crab
Time 1h
Yield 50-60 individual appitizers
Number Of Ingredients 10
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.
BAKED CRAB RANGOON
This version of my favorite Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious! I don't really like crab, but I devour these.
Provided by Charmie777
Categories Crab
Time 45m
Yield 48 rangoon
Number Of Ingredients 8
Steps:
- In medium bowl, combine all ingredients except wonton skins and butter.
- Mix until well blended.
- Place 1 teaspoon filling in center of each wonton skin.
- Moisten edges with water.
- Fold in half to form triangle, pressing edges to seal.
- Pull bottom corners down and overlap slight; moisten one corner and press to seal. (Usually there is a diagram on the wonton package. I think they look like little kerchiefs.).
- Arrange on baking sheet that has been coated with vegetable spray.
- Brush with melted butter.
- Bake in 425º oven for 12-15 minutes, or until golden brown.
- Serve hot with desired sauce.
- NOTE: I like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly!
- NOTE: These can also be fried, if prefer.
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- Set aside. In a large bowl, stir to combine the cream cheese, crab meat, chives, soy sauce, and garlic powder until it forms a homogenous mixture.
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