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 RANGOON
Today we're talking all about how to make easy crab rangoon! This party appetizer is lightly fried on the stovetop and served with a sweet & sour sauce.
Provided by Julie Clark
Categories Appetizer
Time 40m
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, combine cream cheese, Worcestershire sauce, garlic, and powdered sugar.
- Mix in crab meat.
- Place a tablespoon of crab mixture in the middle of each wonton wrapper.
- Brush a small amount of water on all four edges of the wonton wrapper. Pinch corners together, sealing them completely.
- Pour oil in a deep skillet or pan. Heat oil to 350 degrees.
- Fry each piece for about 1-2 minutes or until lightly golden.
- Place a wire rack over a layer of paper towels. After they are done frying, place them on the wire rack and allow them to cool.
- Serve with a sweet and sour sauce.
Nutrition Facts : Calories 59 kcal, Carbohydrate 5 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 104 mg, ServingSize 1 serving
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.
EASY CRAB RANGOON
Make and share this Easy Crab Rangoon recipe from Food.com.
Provided by beckerd
Categories Lunch/Snacks
Time 10m
Yield 32 crab rangoons, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a 1 quart saucepan over medium low heat, heat oil until smoking.
- Meanwhile, in a small bowl,c ombine crab, cream cheese and marinade.
- Mix with a fork until well blended.
- Fill and fold won ton skins according to directions on the package.
- Use about 1 tsp of filling in each.
- Fry won tons one at a time in hot oil for about 10 seconds or until golden brown.
- Remove with a slotted spoon and place on paper towels to drain.
- Serve warm or room temperature, using more marinade as a dipping sauce, if desired.
Nutrition Facts : Calories 714.8, Fat 56, SaturatedFat 7.3, Cholesterol 38.1, Sodium 526.7, Carbohydrate 37.5, Fiber 1.1, Protein 15.8
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
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