CRAB RANGOON
Best and authentic Crab Rangoon recipe with cream cheese, crab and wonton wrapper. These Crab Rangoon are fail proof and much better than Chinese takeouts!
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 26 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 20 pieces, Sodium 69 grams sodium, Sugar 1 grams sugar
EASY CRAB PUFFS RECIPE (CRAB RANGOON)
These crab puffs are filled with cream cheese and juicy crab meat. Perfect for your next Chinese "take-in" night or appetizer spread!
Provided by Natalya Drozhzhin
Categories Appetizer
Time 25m
Number Of Ingredients 5
Steps:
- In a medium bowl, combine the crab meat with cream cheese. Season with garlic salt.
- Spoon a small amount of the crab meat mixture into the center of each wonton wrapper. Using a pastry brush, wet the edges of the wrapper and seal corners into a triangle shape.
- In a large, heavy saucepan, heat the oil until it sizzles over medium-high heat. In small batches, carefully place the puffs into the hot oil.
- Fry for 2-3 minutes, or until the puffs turn golden brown. Transfer them to a plate lined with paper towels to remove excess oil. Enjoy with sweet and sour sauce for dipping!
Nutrition Facts : Calories 305 kcal, Carbohydrate 10 g, Protein 6 g, Fat 27 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 556 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 22 g, ServingSize 1 serving
AIR FRYER CRAB RANGOON
Super crispy exterior with warm and fluffy pillow centers is what you'll get with this air fryer crab rangoon recipe. Serve with sweet chili sauce for dipping, if desired.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Dumpling Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Combine cream cheese, crab meat, scallions, soy sauce, and Worcestershire sauce in a bowl; stir until evenly combined.
- Preheat an air fryer to 350 degrees F (175 degrees C). Spray the basket of the air fryer with cooking spray. Fill a small bowl with warm water.
- Place 12 wonton wrappers on a clean work surface. Spoon 1 teaspoon of cream cheese mixture into the center of each wonton wrapper. Dip index finger into the warm water and wet around the sides of each wonton wrapper. Crimp wrapper corners upwards to meet in the center to form dumplings.
- Place dumplings in the prepared basket and spray the tops with cooking spray.
- Cook dumplings until desired crispness, about 8 to 10 minutes. Transfer to a paper towel-lined plate.
- While first batch is cooking, assemble remaining dumplings with the remaining wrappers and filling.
- Serve with sweet chili sauce for dipping.
Nutrition Facts : Calories 127.1 calories, Carbohydrate 11.1 g, Cholesterol 29.1 mg, Fat 6.9 g, Fiber 0.4 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 240.4 mg, Sugar 0.9 g
CRAB RANGOON
You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!
Provided by Diana Adcock
Categories Crab
Time 1h
Yield 50-60 individual appitizers
Number Of Ingredients 10
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.
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