No Fry Crab Rangoon Food

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.

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.

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.

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.

CRAB RANGOON

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.

AIR FRYER CRAB RANGOON

Steps:

• In a large bowl, whisk together the softened cream cheese, crab meat, scallions, soy sauce, and Worcestershire sauce until combined.
• If your air fryer requires it, preheat it to 350 degrees Fahrenheit. Spray the basket with cooking spray. Pour warm water into a small bowl.
• Place 12 of the wonton wrappers on a dry, clean work surface. Spoon 1 teaspoon of filling into the center of each wrapper.
• Dip your index finger into the warm water and wet the borders of the wonton wrapper. Take 2 opposite corners and bring them towards each other to the middle.
• Bring the other two opposite corners towards each other and push out as much excess air as you can. Pinch the 4 edges together, sealing in the filling. Repeat the step for the rest of the wrappers.
• Arrange the dumplings in a single layer, with an inch of space in between, into the bottom of the greased basket. Spray the tops of the dumplings with cooking spray.
• Air fry the dumplings for 8 to 10 minutes, shaking the basket midway through. The wrappers should be golden brown and crispy. Transfer the dumplings onto a plate lined with paper towels.
• Meanwhile, work on the remaining 12 wrappers, following the instructions above.
• Serve with sweet chili sauce. Enjoy!