CRAB RANGOON
Best and authentic Crab Rangoon recipe with cream cheese, crab and wonton wrapper. These Crab Rangoon are fail proof and much better than Chinese takeouts!
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.
- Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.
Nutrition Facts : Calories 26 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 20 pieces, Sodium 69 grams sodium, Sugar 1 grams sugar
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.
Nutrition Facts : ServingSize 1 crab rangoon wonton, Calories 49 kcal, Carbohydrate 5 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 14 mg, Sodium 118 mg, Fiber 1 g, Sugar 1 g
CRAB RANGOON WITH A SIMPLE PLUM SAUCE
We love ordering crab rangoon for take-out and with this recipe, we can make them at home. Once fried, these are crisp outside and the filling is creamy and full of real crab meat chunks. The plum sauce is the perfect complement. It's sweet and savory with a slight citrus undertone. Grab your own bowl of the plum sauce because...
Provided by Tara Waites
Categories Meat Appetizers
Time 1h
Number Of Ingredients 10
Steps:
- 1. In a small pot take the soy sauce, orange juice, and plum jam and simmer until completely melted. Add the orange zest and set it aside.
- 2. Blend cream cheese until smooth and creamy. Add the lump crab meat and 1 Tbsp of dry salad dressing mix. Blend well. Set to the side.
- 3. Take a wonton and place one teaspoon of filling in the center.
- 4. In a small bowl make the egg wash by beating together 1 egg and 3 Tbsp water. Wet the edges of the wonton with the egg wash mixture. Fold over like a triangle and seal. Repeat until you have enough to fry (10-15). Repeat this action until you are out of filling.
- 5. Heat oil, to 350 - 375 degrees, in a deep-fryer or deep skillet. Drop a few wontons into oil one at a time and fry until golden brown, turning once.
- 6. Take the cooked Rangoon and place it on napkins to remove the excess oil.
- 7. Serve with the plum sauce.
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
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 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
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
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.
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
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