Imitation Crabmeat Rangoon Food

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).

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 (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:

• 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!

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.

IMITATION CRAB CASSEROLE

Steps:

• Mix all ingredients, except bread crumbs, together and put into a casserole.
• (This is a big recipe--you may need to use 2.) Top with buttered bread crumbs.
• Bake at 350°F for 30 minutes.

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.