CRAB RANGOON
Provided by Jeff Mauro, host of Sandwich King
Time 55m
Yield 36 wontons
Number Of Ingredients 15
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
This is said to be the closest to the rangoon served at a certain Asian food chain. The rangoon can also be deep-fried instead of baked.
Provided by Carol Belle
Categories Appetizers and Snacks Seafood Crab
Time 50m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 29.2 g, Cholesterol 53.8 mg, Fat 10.8 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 6.3 g, Sodium 460.6 mg, Sugar 0.3 g
CRAB RANGOON SOUP
I love Crab Rangoon. I came up with this recipe because they take a lot of effort to make and are expensive to buy. I searched for a recipe that would satisfy my taste, but didn't find any.
Provided by Anne Deguc
Categories Cream Soups
Time 25m
Number Of Ingredients 12
Steps:
- 1. Chop green onions using mostly the white part. Add some green for color or to taste. Saute in butter until tender.
- 2. Add chicken broth and softened cream cheese. Cook on medium/low heat until cream cheese is melted.
- 3. Add rest of the ingredients (expect Wontons) including the liquid from the canned crab and heat through.
- 4. Serve with crispy Wonton strips.
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.
CRISPY CRAB RANGOON
My husband loved the appetizers we ordered at a Chinese restaurant so much that I was determined to develop a crab rangoon recipe to make them at home. After two more trips to the restaurant to taste them again and about four home trials, I had them perfected. -Cathy Blankman, Warroad, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 77mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CRAB RANGOON
Make and share this Crab Rangoon recipe from Food.com.
Provided by tranch
Categories Crab
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Combine crabmeat, cream cheese, A-1 Sauce and garlic powder.
- Place 1 heaping teaspoonful of this mixture in the center of a won-ton wrapper.
- Gather edges together, moisten with egg yolk and pinch to seal.
- Deep fry in hot oil in bunches until golden brown, about 3 minutes.
- Drain on paper towels.
- Serve hot. - - - - - - - - - - - - - - - - - -
Nutrition Facts : Calories 51.6, Fat 2.4, SaturatedFat 1.3, Cholesterol 14.9, Sodium 118.9, Carbohydrate 4.9, Fiber 0.1, Sugar 0.2, Protein 2.4
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BEST CRAB RANGOON RECIPE - HOW TO MAKE CRAB RANGOON …
From delish.com
5/5 (2)Total Time 40 mins
- Make the duck sauce: in a small bowl, mix apricot preserves, vinegar, soy sauce, and 2 tablespoons hot water until sauce is smooth.
- Set aside. In a large bowl, stir to combine the cream cheese, crab meat, chives, soy sauce, and garlic powder until it forms a homogenous mixture.
- To form the wontons, place about 1 tablespoon of the crab mixture in the center of a wonton wrapper.
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