Madame Wongs Crab Rangoon Recipes

MADAME WONG'S CRAB RANGOON

Steps:

• Put the first six ingredients in a food processor; mix well.
• If not using a food processor, mix well with a spoon.
• Wet the edge of each won ton wrapper with egg white; put 1/2 tablespoon of the mixture in the center, bring edges together to form a triangle and press well to seal.
• Heat oil in a wok or frying pan to 375°F.
• Deep-fry triangles for 2 minutes.
• Serve with mustard sauce.
• Mustard Sauce: Stir mustard into water slowly until it becomes a smooth paste.
• Set aside for 15 minutes before using to allow flavor to mellow.

CRAB RANGOON

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.

CRISPY CRAB RANGOON

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.