How To Make Crab Rangoon Food

CRAB RANGOON

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.

CRAB RANGOON

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.

HOW TO MAKE CRAB RANGOON

Steps:

• Beat the cream cheese until fluffy. Use an electric hand mixer or stand mixer to beat the cream cheese, using medium speed, until it reaches a light, fluffy consistency.
• Mix in the crab meat, green onion, and garlic. Add these three ingredients to the bowl. Stir the ingredients into the cream cheese using a spoon, only mixing them well enough to evenly spread each one throughout the cream cheese.
• Lay several wontons out on a surface. To make things easier, you should only work with a few wontons at a time, but you should continue filling the wrappers until all of the filling is gone.
• Wet the edges of the wonton wrapper. In order for the wrapper to stick together, they need to be slightly moist. Do not soak the entire wrapper, though. Instead, just wet the tip of your finger with a little water and gently rub your wet finger along the edges of the wrapper.
• Spoon a little of the mixture onto each wrapper. Put anywhere from 1 tsp to 1 Tbsp (5 to 15 ml) of filling onto each wrapper, depending on how large the wonton wrappers are. The wrappers should be well filled, but you should also have enough empty wrapper to fold and seal it up.

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 III

Steps:

• In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).
• In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.
• Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.
• In small batches, fry the wontons 3 to 5 minutes, or until golden brown.

CRAB RANGOON I

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.

BAKED CRAB RANGOON

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.

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.

CRISPY CRAB RANGOON

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.

BAKED CRAB RANGOONS

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.

CRAB RANGOON

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.

CRAB RANGOON

Steps:

• In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. , Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.

NO FRY CRAB RANGOON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.
• Combine the cream cheese, sour cream, onion, garlic powder, and sugar in a bowl, and beat until soft and well mixed. Lightly stir in the flaked imitation crab meat.
• Fill a bowl with lukewarm water. Remove a wonton wrapper from the stack, and cover the stack with a damp paper towel to keep the wrappers from drying out. With your finger, wet two adjoining edges of the wrapper with water, and place about 2 teaspoons of filling in the center. Fold the wrapper into a triangle shape, pressing out all the air and sealing the edges well. Place the filled wonton on the prepared baking sheet while you finish filling and folding the wontons.
• Bake in the preheated oven for about 15 minutes, until the wonton edges turn brown and crisp. Serve immediately.

INCREDIBLE CRAB RANGOON

Steps:

• Combine all ingredients except wonton skins until well blended.
• Adjust seasonings, but be gentle with the Worcestershire and soy sauces, or the cheese will turn a dirty brown color, which isn't too appetizing.
• Chill cheese well before starting assembly.
• Place 1 rounded teaspoon of filling in the center of each wonton skin.
• Moisten edges with water, and fold in half to form triangles, squeezing out air as you do so.
• Moisten one bottom corner, pull bottom corners down and overlap slightly, pressing them together to seal.
• To prevent wonton skins from drying out too much, prepare just a few at a time, keeping the remaining skins covered with a damp towel.
• Transfer to a tray, cover with plastic wrap, and chill thoroughly before proceeding.
• Your can either deep fry the Crab Rangoon, which tastes wonderful, or you can bake them, which is much better for you, but not near as crispy.
• It is up to you.
• To fry, you really need a deep fryer, even if it's just a Fry Baby-- the bigger the better, though, unless you're willing to stand there frying 2-3 at a time and then wait for the oil to reheat before the next 2-3.
• Heat the oil to 375 degrees F.
• Drop a few pieces in the deep fryer, place the fryer basket or something on top to keep the puffs submerged, and fry until golden brown.
• Drain, place on a baking sheet lined with paper towels, and hold in a 220 degree F oven while you cook the rest of the puffs.
• Let the oil return to 375 degrees F before frying the next batch.
• To bake, spray a baking sheet with Pam or another nonstick vegetable spray, and arrange puffs on sheet, leaving as much space between them as possible.
• Spray the puffs generously on all sides with Pam, or better yet, if you have one of those pump-up oil sprayers, spray with real grease.
• Preheat oven to 425 degrees F, and bake for 12-15 minutes, until golden brown.
• Regardless of how you cook them, serve hot with sauces of choice, sweet and sour, plain old soy sauce, and/or hot mustard, so you can take a taste with one sauce, then another, then another, and then back to the first.
• We have never tried these baked, but they are really good deep fried.
• Variations: Instead of doing the triangle thing, moisten the whole top side of the wonton wrapper, add filling, pull all four corners together, and squeeze the wrapper into a little purse shape, squeezing out most of the air before sealing the neck of the bag.
• OR Put the filling into a pastry bag with a 1/4-3/8" round tip, and pipe the filling onto the wonton wrappers.
• Roll into a fat cigarette shape, folding in the ends as you roll.