Crab Rangoons And Dipping Sauce Food

CRAB RANGOON

Steps:

• Whisk together all Sweet and Sour Sauce ingredients in a medium saucepan. Bring to a boil then reduce to a simmer until slightly thickened. Set aside. (Sauce will continue to thicken as it cools.)
• Mix together all of the filling ingredients except the crab meat, then gently fold crab into cream cheese mixture.
• Line a baking sheet with parchment paper (to lay assembled wontons on).
• Working on a flat, dry surface, lay out 2-4 wonton wrappers. Keep remaining wontons covered with plastic wrap or in a large freezer bag. Place one scant tablespoon wonton filling in the center of each wonton wrapper.
• TO FOLD ALL FOUR CORNERS: Working with one wonton wrapper at a time, lightly brush the 4 edges of the wrapper with the water/cornstarch mixture. Bring the two opposite corners of the wonton together and pinch to seal. Next, pull the other two corners up so all the tips are touching. Press the tips together to seal, then work your way down to tightly seal the edges, pressing out excess air. It is okay if the edges don't evenly meet, as long as they are sealed closed. Place finished wontons on prepared surface and cover with a clean damp towel. Repeat with remaining wontons.
• TO FOLD INTO TRIANGLES (recommended if baking): Working with one wonton wrapper at a time, brush the top 2 sides of the wrapper with water. Bring the two opposite corners of the wonton together (2 dry, 2 wet) to form a triangle and enclose the filling, pinching edges of the wrapper together to firmly seal, pressing out any air. Place finished wontons on prepared surface and cover with a clean damp towel. Repeat with remaining wontons.
• Fill Dutch oven with 4 inches of vegetable oil and heat to 350 degrees (medium-high). If you don't have a thermometer, make sure to test a spare wonton to ensure the oil isn't too hot.
• Gently add rangoons in batches so they don't overcrowd the pot, about 4-6. Fry until golden brown, either pressing down with a metal spyder to submerge or turning over once to cook evenly. Drain on paper towels and repeat with remaining rangoons.

CRAB RANGOON

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 DIP

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.)

CHEF JOHN'S CRAB RANGOON

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.

CRAB RANGOON AND DUCK SAUCE

Steps:

• 1. Get the oil hot. While it is heating up place the cream cheese, diced crab, scallions, powdered sugar, salt, Worcestershire, and garlic in a bowl and combine
• 2. You want a large surface to have enough room to set up an assembly line to make the wontons
• 3. get a small ramekin with warm water. Lay out a few rows of the wontons.
• 4. Spoon some in the middle of the wontons, be careful not to over full or they will explode in the oil.
• 5. With your fingertips wet 1/2 of the wonton and fold the other half over and pinch to seal. Place on a cookie sheet and finish the assembly line.
• 6. Put them in the fryer until golden brown. Drain them on a wire rack with a paper towel underneath.
• 7. Duck sauce recipe https://www.justapinch.com/recipes/sauce-spread/dip/duck-sauce.html

CRAB RANGOONS

Steps:

• Start by preheating the air fryer to 350 degrees.
• In a bowl, you will add your cream cheese, crab, garlic, Worcestershire sauce, diced green onins, and salt. Stir well till combined.
• Place a tablespoon of crab mixture on the center of each wonton wrapper. Then dip finger in cold water to line the sides of each wonton.
• Fold two edges together, making a triangle. Then carefully bring up the other two sides, pinching the seams together.
• Brush each wonton with oil, and place in air fryer basket for 4-6 minutes or until golden brown.
• Batch cook, making sure the air fryer crab rangoons do not touch.

CRAB RANGOON WITH PINEAPPLE-CHILE DIPPING SAUCE

Steps:

• Simmer pineapple, 1/2 cup sugar, water, chili sauce, and lime juice in a saucepan over medium-high heat. Cook until thickened, 5-8 minutes. Puree until smooth; set aside.
• Blend cream cheese, cilantro, scallion, ginger, sugar, jalapeño, and lime juice in a bowl; gently fold in crab.
• Arrange wonton skins on a work surface. Place 1 teaspoon of crab mixture in center of each, then moisten edges with water. Fold to form a triangle, pressing to seal. Moisten the outer corners of the triangle, seal together to form a "hat," and place on a parchment-lined baking sheet. Heat oil to 350° in a pan over med.-high.
• Fry wontons in batches until golden on both sides, 2 - 3 minutes total. Drain on paper towels; serve with pineapple sauce. Fry remaining wontons in the same way.

CRAB RANGOON

Steps:

• Place the cream cheese, crab meat, Worcestershire sauce, garlic powder, green onions, and salt to taste in a bowl. Stir to combine.
• Place a wrapper on the counter. Using your finger, wet the edges with water. Place about 2 teaspoons (13g) of filling in the center of the wrapper.
• Fold up 2 opposite corners to meet in the center. Press to seal. Fold up the remaining 2 corners to meet in the center, trying to keep the edges lined up and even. Press all edges again to seal carefully.
• Repeat with the remaining wontons and filling.
• To fry the Rangoon, heat an inch of oil in a pan to 350° Fry the Rangoon, several pieces at a time, until they're golden and crispy. Use a slotted spoon to remove. Let drain on paper towels. Repeat the frying process with remaining wontons.
• Serve immediately with dipping sauce of choice and garnish with more sliced green onions.

CRAB RANGOON

Steps:

• Drain crab meat well. In a small mixing bowl stir together drained crab meat, cream cheese, green onions, Worchestire sauce, and garlic paste.
• Working with a few wonton wrappers at a time, lay them out and scoop about 1/2 to 1 teaspoon of crab mixture just off center on the wrapper. The wrappers dry out so keep the remaining wrappers protected in a plastic bag or plastic wrap.
• Place a little dab of the cornstarch slurry on the corner closest to the filling. Fold the corner over the filling and press it down onto the wrapper on the other side of the filling. Press the adjacent edges down around the filling as well.
• Fold the two sides in toward the center, dabbing a bit more slurry to help seal the edges, forming an "open envelope" shape.
• Moisten the top "flap of the envelope" and fold it down, pressing gently to seal the whole packet together. Set aside, covered loosely with a piece of plastic wrap.
• Continue filling and folding the wonton wrappers until you have used all of the filling.
• Clip a deep fry or candy thermometer on to a 2 Quart stockpot or Dutch oven. Fill with frying oil and heat on high until oil temperature reaches 375°F.
• Drop crab rangoon packets into the oil, 5 to 6 at a time. They will sink to the bottom of the pot and should quickly form bubbles around them. Within about 30 seconds, the rangoons will pop up to the top of the oil and will become lightly browned and bubbly. Use a slotted spoon to remove the rangoons from the oil. Place them onto a plate lined with paper towels and continue frying the remaining rangoons.
• To make the rangoons extra crispy and delicious, you will fry them a second time just as you did the first. After the fried rangoons have set for about five minutes, place 5 to 6 at a time back into the frying oil. Fry for about 30 seconds until rangoons are golden brown. Remove to a separate plate lined with paper towels.
• Serve warm with your favorite dipping sauce.

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.

EASY CRAB RANGOON

Steps:

• In a medium mixing bowl, combine cream cheese, Worcestershire sauce, garlic, and powdered sugar.
• Mix in crab meat.
• Place a tablespoon of crab mixture in the middle of each wonton wrapper.
• Brush a small amount of water on all four edges of the wonton wrapper. Pinch corners together, sealing them completely.
• Pour oil in a deep skillet or pan. Heat oil to 350 degrees.
• Fry each piece for about 1-2 minutes or until lightly golden.
• Place a wire rack over a layer of paper towels. After they are done frying, place them on the wire rack and allow them to cool.
• Serve with a sweet and sour sauce.

CRAB RANGOON

Steps:

• Drain crab meat well. In a small mixing bowl stir together drained crab meat, cream cheese, green onions, Worcestershire sauce, and garlic paste.
• Working with a few wonton wrappers at a time, lay them out and scoop about ½ to 1 teaspoon of crab mixture just off center on the wrapper. The wrappers dry out so keep the remaining wrappers protected in a plastic bag or plastic wrap.
• Place a little dab of the cornstarch slurry on the corner closest to the filling. Fold the corner over the filling and press it down onto the wrapper on the other side of the filling. Press the adjacent edges down around the filling as well.
• Fold the two sides in toward the center, dabbing a bit more slurry to help seal the edges, forming an "open envelope" shape.
• Moisten the top "flap of the envelope" and fold it down, pressing gently to seal the whole packet together. Set aside, covered loosely with a piece of plastic wrap.
• Continue filling and folding the wonton wrappers until you have used all of the filling.
• Clip a deep fry or candy thermometer on to a 2 Quart stockpot or Dutch oven. Fill with frying oil and heat on high until oil temperature reaches 375°F.
• Drop crab rangoon packets into the oil, 5 to 6 at a time. They will sink to the bottom of the pot and should quickly form bubbles around them. Within about 30 seconds, the rangoons will pop up to the top of the oil and will become lightly browned and bubbly. Use a slotted spoon to remove the rangoons from the oil. Place them onto a plate lined with paper towels and continue frying the remaining rangoons.
• To make the rangoons extra crispy and delicious, you will fry them a second time just as you did the first. After the fried rangoons have set for about five minutes, place 5 to 6 at a time back into the frying oil. Fry for about 30 seconds until rangoons are golden brown. Remove to a separate plate lined with paper towels.
• Serve warm with your favorite dipping sauce.

CRAB RANGOONS AND DIPPING SAUCE

Steps:

• 1. Mix everything together except the wonton wrappers. Let sit while you mix the dipping sauce.
• 2. Dipping Sauce: 1/2 cup orange marmalade (you can use reduced-sugar) 2-3 teaspoons prepared horseradish (start with 1, mix, taste, add more if desired) Dash of Worcestershire sauce Mix together with a fork or whisk & set aside.
• 3. If Baking: Fill each wrapper with 1 teaspoon of filling, dab edges with water, pinch to seal. Make triangle shapes or small eggroll shapes. Place on baking sheet sprayed with non-stick spray. Spray tops of rangoons. Bake 12 minutes at 400 degrees or until golden & crisp. You may need to flip them 1/2 way through.
• 4. If Frying: Shape your rangoons as for baking, shallow-fry in about 1/2" of vegetable oil heated to 350 degrees for about 30-45 seconds. Remove to paper towel to drain.
• 5. Serve with dipping sauce.

BAKED CRAB RANGOON WITH THAI GINGER-LIME DIPPING SAUCE

Steps:

• Prehat the oven to 350°. Lightly spray the bottom of the cups of a muffin tin with a non-stick cooking spray.
• FILLING - Add the crab meat, cream cheese, chopped green onion, minced onion, teriyaki sauce and white pepper to a small mixing bowl and mix until well blended.
• Place the wonton wrappers on a flat surface. Add spoonfuls of the crab filling to the center of each wonton wrapper. Take two opposite tips of a wonton wrapper, and bring the tips to meet over the center of the filling. Take the other two opposite tips of the wonton wrapper and bring them to the center. Gently pinch the four tips together. Repeat with remaining wonton wrappers.
• Lift each Crab Rangoon appetizer gently and place one into each of the cups of the coated muffin tin. Bake in a 350° oven for 16-18 minutes or until the tips of the wonton wrappers are lightly browned.
• DIPPING SAUCE - In the meantime, add all the dipping sauce ingredients to a small bowl and mix until well blended. If you want a thinner sauce, you can place all the dipping sauce ingredients in a food processor and puree or blend for 10 to 20 seconds.
• When the appetizers are done, remove the pan from the oven and let them cool in the pan for about 1 minute. Then carefully lift each baked rangoon and place on a platter.
• Serve (either warm or at room temperature) with the Thai Ginger-Lime Dipping Sauce.