Imitation Crab Rangoon Food

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!

IMITATION CRABMEAT RANGOON

Steps:

• Mix first 5 ingredients well.
• Spoon 1-Tbl.
• of mixture onto wrapper.
• Bring all corners up (at top of mixture) forming a purse, and pinch to secure.
• Deep fry in hot oil 1-minute or until golden brown.
• Drain on paper towels.
• Makes 50-60.
• Recipe can be halved.
• Dig in and enjoy!

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.

BAKED CRAB RANGOON (USING IMITATION CRAB)

Steps:

• In a food processor, mix all ingredients, except the wontons and the egg.
• Preheat the oven to 375 degrees F.
• Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with a small amount of egg, fold over the mixture and pinch to seal.
• Bake the wontons for about 15 minutes, or until golden brown.
• Serve with plum sauce or sweet and sour sauce for dipping.
• Notes:.
• I have found wonton wrappers at both Safeway and Walmart, but I prefer the ones from Safeway. They are about the same price, and the Safeway ones are thinner and taste better (in my opinion).
• You can also make these ahead and freeze them: Make the filling and seal the wontons. Place them (unbaked) on a baking sheet and stick the sheet in the freezer, until the wontons are frozen. Take the wontons off the baking sheet and put them in a Ziploc freezer bag (this way they won't stick together). When ready to bake, take as many as you need from the freezer, lightly grease a baking sheet, and bake as directed.

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.

IMITATION CRAB ANGELS OR RANGOON

Steps:

• Chop crab meat.
• Mix cream cheese, crab, sugar, garlic powder, salt and cooking wine well.
• Cut egg rolls into 1/4 size about 3 1/2 in x 3 1/2 inches.
• Put a spoonful of cream cheese mixture into the center of the egg roll skin.
• Spread the beaten egg around the edges of the egg roll skin.
• Fold over the skins to form a triangle shape and pinch the ends together.
• Heat 8 cups of oil to 360°F.
• Deep fry the angels for 3-6 minutes or until golden brown.
• (Any left over mixture will keep in the refrigerator for about a week).