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!
CRAB RANGOON I
Everyone will love these bite-size, fried dumplings stuffed with crab. You can make these in advance of the festivities, and freeze on trays until party time.
Provided by Tanja
Categories Appetizers and Snacks Seafood Crab
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
- In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
- Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
- Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.
Nutrition Facts : Calories 393.4 calories, Carbohydrate 23.9 g, Cholesterol 93.2 mg, Fat 25.6 g, Fiber 0.7 g, Protein 16.5 g, SaturatedFat 11.2 g, Sodium 778.4 mg, Sugar 0.1 g
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
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.
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
PLUM SAUCE
This is an easy version of plum sauce that is very tasty and keeps well in the fridge. Serve hot or chilled, with egg rolls, pork or chicken.
Provided by Rayna
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 25.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 11.4 mg, Sugar 17.8 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.
CRAB RANGOON WITH PLUM SAUCE
Make and share this Crab Rangoon with Plum Sauce recipe from Food.com.
Provided by Tonkcats
Categories Crab
Yield 1 batch
Number Of Ingredients 9
Steps:
- Combine crabmeat, cream cheese, A1 sauce and garlic powder and blend to a paste.
- Place one teaspoon of mixture on each wonton skin.
- Gather the 4 corners together (moisten fingers with egg yolk) and mash until it seals.
- Deep fry until brown, which only takes about 30 seconds to one minute. Serve with Plum Sauce.
- Plum Sauce: Combine ingredients and bring to a boil in a small saucepan.
- Add 1 or 2 teaspoons of cornstarch to thicken, dissolved in a little water. Stir constantly until thickened.
- Serve hot or cold with Crab Rangoon.
Nutrition Facts : Calories 1894, Fat 79.5, SaturatedFat 44.1, Cholesterol 345.1, Sodium 3065.5, Carbohydrate 237.7, Fiber 3.7, Sugar 169.3, Protein 56.8
CRAB RANGOON
The irresistible combo of crispy, fried egg noodle encasing molten cream cheese has made this snack a finger food mainstay. Though it has roots in mid-century Polynesian-style bars and restaurants, the imitation crab stick-filled fried wonton has been adopted by many American Chinese menus. The chef-consultant Eric Ehler designed the menu at Lazy Susan, a Chinese takeout spot in San Francisco; for his version of the classic dish, he uses Dungeness crab meat and adds scallions and lemon zest for color. As a child, Mr. Ehler loved to dip the fried wontons in egg drop soup, or use them as a scoop for rice.
Provided by Cathy Erway
Categories dumplings, finger foods, appetizer
Time 1h
Yield 42 to 50 pieces
Number Of Ingredients 12
Steps:
- Remove the cream cheese from its packaging, set it in a large bowl and let it soften at room temperature for at least 1 hour.
- Make the dipping sauce, if desired: Stir the ketchup, sugar and rice vinegar in a small saucepan over medium-high heat and bring it just to a boil, whisking until the sugar dissolves. Set aside to cool completely.
- Add the scallions, lemon zest, sugar and salt to the softened cream cheese. Using clean hands, gently flake the crab meat into a separate bowl; pick out any shell fragments. Using a silicone spatula, mix the shredded crab into the cream cheese mixture until evenly incorporated.
- Unwrap the wonton wrappers from their packaging and separate them from one another. (This will speed up the process when filling them.) Stack them loosely and completely cover with a damp paper towel to keep them moist. Place 1 cup water in a nearby bowl.
- Place a wrapper on a flat surface, rotated in a diamond position. Spoon 2 to 3 teaspoons of the filling into its center, using another small spoon to assist scraping it off the teaspoon. Dip your index finger into the water, then use it to moisten the entire edge of the wrapper. To make a simple rangoon, fold the wrapper into a triangle by pulling one corner to its opposite corner, pressing out any air and sealing the wonton shut. To make a star-shaped rangoon, lift the left and right corners underneath between your index fingers and thumbs, and lift them up toward the center, pinching your index fingers and thumbs along the seams to fold each tip as you do it, so that a four-pointed star shape forms. Squeeze out any air, then seal the wrapper along the other two tips so the filling is entirely encased.
- Place the sealed rangoon on a sheet pan or flat surface dusted with flour as you repeat with the remaining wrappers and filling. Freeze them for at least 15 minutes (or up to 2 weeks in an airtight container) before cooking to ensure that they leak less during frying.
- Heat the oil in a large, heavy pot or Dutch oven to 350 degrees. (The temperature will fluctuate when frying, but make sure the oil doesn't smoke or dip below 300 degrees.) Keep the oil over a medium flame or half power on an electric range to help maintain the temperature. Working in batches, fry the rangoons until golden brown and crispy, about 3 to 4 minutes. Using a slotted spoon, transfer them to a paper towel-lined baking sheet.
- Let cool a few minutes before enjoying, as they will be lava-hot out of the fryer. Enjoy with the optional dipping sauce or another sauce of your choice.
EASY CRAB RANGOON
Make and share this Easy Crab Rangoon recipe from Food.com.
Provided by beckerd
Categories Lunch/Snacks
Time 10m
Yield 32 crab rangoons, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a 1 quart saucepan over medium low heat, heat oil until smoking.
- Meanwhile, in a small bowl,c ombine crab, cream cheese and marinade.
- Mix with a fork until well blended.
- Fill and fold won ton skins according to directions on the package.
- Use about 1 tsp of filling in each.
- Fry won tons one at a time in hot oil for about 10 seconds or until golden brown.
- Remove with a slotted spoon and place on paper towels to drain.
- Serve warm or room temperature, using more marinade as a dipping sauce, if desired.
Nutrition Facts : Calories 714.8, Fat 56, SaturatedFat 7.3, Cholesterol 38.1, Sodium 526.7, Carbohydrate 37.5, Fiber 1.1, Protein 15.8
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.
Provided by Jet Tila
Categories appetizer
Time 30m
Yield 24 pieces
Number Of Ingredients 9
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 & SAUCE FOR 30
Make and share this Crab Rangoon & Sauce for 30 recipe from Food.com.
Provided by Aroostook
Categories Crab
Time 50m
Yield 60 serving(s)
Number Of Ingredients 14
Steps:
- Rangoons: Beat room temperature cream cheese until smooth.
- Stir in crab meat, egg yolks, S& P& spice.
- Place the wonton wrapper with a corner pointing towards you.
- Put one teaspoon of the filling in the center of the bottom half of the wrapper.
- Moisten lower two edges with the beaten egg.
- Bring points so they touch& seal edges to form a triangle.
- Brush a little egg on the edges.
- Pinch edges to seal and give a slight twist.
- Sauce: Combine oil, ketchup, vinegar, honey, lemon juice, soy sauce, and Worcestershire sauce in a medium bowl.
- Add grated onion and blend well.
- Heat wok and add oil for deep-frying.
- When oil is ready (temperature 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok.
- Deep-fry until they are golden brown, about 3 minutes, turning once.
- Remove with a slotted spoon and drain on paper towels.
REDUCED FAT CRAB RANGOON WITH PLUM SAUCE
A lower fat version of this appetizer that does not skimp on flavor. Filling can be made a day in advance and brought to room temperature before cooking. Baking with vegetable cooking spray makes this a healthier alternative to deep frying. To eliminate the sugar, skip the plum sauce and use mustard (Wasabi or Chinese) for dipping.
Provided by Maureenie
Categories Crab
Time 1h
Yield 15-20 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F.
- Spray baking sheet with vegetable cooking spray.
- Combine cream cheese, sour cream, soy sauce, and sugar in a medium bowl.
- Fold in crab meat, green onion, garlic, and ginger.
- Lay out 6 wonton wrappers on a glass cutting board. Place a bowl of water next to your work surface.
- Place 1 - 1 1/2 teaspoons of the crab mixture in the center of each wrapper.
- Moisten your fingers with water and fold each wrapper in half to form a triangle. Release any air that may be in the wrapper and press edges to seal and crimp.
- Place each wonton pocket on baking sheet.
- Before placing in oven, spray wonton pockets lightly with vegetable cooking spray.
- Bake at 425°F for 12 to 15 minutes or until golden brown.
- Serve with plum sauce (see below) and/or Wasabi or Chinese mustard for dipping.
- To make plum sauce: Combine preserves, 1/4 cup of water, ketchup, and vinegar in a small saucepan.
- Dissolve cornstarch in approximately 1 tablespoon more or less of water.
- Add to preserve mixture and stir constantly over medium heat until it comes to a boil.
- Serve as a hot or cold dipping sauce with crab rangoon.
Nutrition Facts : Calories 244.1, Fat 6.7, SaturatedFat 3.8, Cholesterol 42.1, Sodium 446.2, Carbohydrate 33, Fiber 0.9, Sugar 5.9, Protein 12
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