BACON CRAB RANGOON
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 40 bacon crab rangoons
Number Of Ingredients 0
Steps:
- Stir 8 ounces softened cream cheese, 4 chopped cooked thick-cut bacon slices, two 6-ounce cans crabmeat (picked over), 3 sliced scallions, 4 teaspoons soy sauce, a few dashes Worcestershire sauce and 1/2 teaspoon red pepper flakes in a large bowl.
- Place a teaspoonful of filling on a wonton wrapper, brush the edges with beaten egg, then fold in the corners of the wrapper to make a pyramid-like shape, pinching to seal; repeat to make more. Put on a baking sheet and freeze 1 hour.
- Working in batches, fry in 2 inches 350˚ F vegetable oil until golden brown, about 3 minutes; drain on paper towels. Serve with duck sauce.
CRAB RANGOON III
Crabmeat and cream cheese wontons make excellent appetizers. Leave out the water chestnuts, if desired. Serve with your favorite Asian-style dipping sauces.
Provided by lavaun
Categories Appetizers and Snacks Seafood Crab
Time 45m
Yield 15
Number Of Ingredients 7
Steps:
- In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).
- In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.
- Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.
- In small batches, fry the wontons 3 to 5 minutes, or until golden brown.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 15.8 g, Cholesterol 38.7 mg, Fat 11.7 g, Fiber 0.5 g, Protein 8.3 g, SaturatedFat 4.2 g, Sodium 268.4 mg, Sugar 0.1 g
CRAB RANGOON EGG ROLLS RECIPE BY TASTY
Can't get enough crab rangoon wontons from your favorite take-out spot? Try these crab rangoon egg rolls filled with even more ooey-gooey cream cheese and crab filling, wrapped in a perfectly crispy wonton casing.
Provided by Aleya Zenieris
Categories Appetizers
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the cream cheese, a pinch of salt, soy sauce, and sugar until well combined. Gently fold in the crab meat and scallions until evenly incorporated.
- Place a wonton wrapper on a clean surface in a diamond orientation. Brush the edges of the wrapper with the beaten egg. Scoop 3 tablespoons of the crab filling onto the center of the wrapper and flatten slightly with a spoon. Fold the sides of the wrapper inwards to cover the filling, then roll the wonton up, starting from the bottom and working upward to seal. Repeat with the remaining wrappers and filling.
- Fill a large pot halfway with peanut oil. Heat over medium-high heat until the temperature reaches 375˚F (190˚C). Set a wire rack over a baking sheet.
- Working 3-4 at a time, fry the egg rolls in the hot oil until the wrappers are puffed and golden, about 2 minutes, flipping halfway to ensure even color. Transfer to the wire rack and sprinkle with salt.
- Serve the egg rolls with your favorite dipping sauce, such as sweet and sour sauce.
- Enjoy!
AIR-FRYER CRAB RANGOON
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese and mayonnaise. Stir in green onions, paprika, lime juice, garlic powder and soy sauce. Fold in crab., Preheat air fryer to 350°. Spoon 2 teaspoons filling in the center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold opposite sides over filling, pressing centers together to seal. Repeat with remaining sides, making a 4-pointed star. Repeat., In batches, place wontons in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown and crispy, 5-8 minutes. Serve with mustard.
Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 111mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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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- Place the crab meat, cream cheese, carrots, celery, garlic powder, worcestershire sauce and salt in a bowl and mix together to form the filling for crab rangoon.
- To wrap crab rangoon, take a square wonton wrapper and place two teaspoons filling in the center. Brush the edges with whisked egg and bring opposite ends of both sides together to form a pocket shape. Repeat till all the filling is consumed. While making one piece, make sure the other wrappers are covered with a damp cloth or they'll dry out.
- Heat a skillet of 4 inches oil to 350 degrees and fry the crab rangoons, a few at a time, till golden brown. This should take 3-4 minutes.
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- In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder, and Worcestershire sauce.
- Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.
- Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.
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