Cheese Wonton Vs Crab Rangoon Recipes

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CRAB RANGOON (CREAM CHEESE CRAB WONTON)

Classic recipe for crab rangoon with cream cheese and scallions from Jet Tila.

Provided by Jet Tila

Categories     Appetizer     Crab     Cream Cheese     Fry     Deep-Fry     Green Onion/Scallion     Hors D'Oeuvre     Kid-Friendly     Small Plates

Yield Makes 24 pieces

Number Of Ingredients 8



Crab Rangoon (Cream Cheese Crab Wonton) image

Steps:

  • Press out as much liquid as possible from any crab meat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl combine the crab, cream cheese, green onion, tarragon, salt and pepper either with your hands or a mixer with a paddle attachment.
  • Take a wonton skin, place 1 teaspoon of filling in the center of each wrapper. With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)
  • Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.
  • Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360°F (182°C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a cookie sheet. I like to serve these with sweet chili or plum sauce.

8 oz (227 g) lump crab meat or snow crab
16 oz (454 g) cream cheese, room temp
2 green onions (whites only), very finely chopped
2 tbsp (5 g) finely chopped tarragon
Salt and pepper
24 wonton skins (square)
1 egg, slightly beaten, for sealing
2 qt (1.9 L) vegetable oil for frying

CRABBY CREAM CHEESE WONTONS (CRAB RANGOON)

Make and share this Crabby Cream Cheese Wontons (Crab Rangoon) recipe from Food.com.

Provided by spatchcock

Categories     Crab

Time 40m

Yield 15 serving(s)

Number Of Ingredients 11



Crabby Cream Cheese Wontons (Crab Rangoon) image

Steps:

  • In a medium bowl mix cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
  • Place about a teaspoon of the cream cheese mixture in the center of each wonton wrapper.
  • Put egg whites in a bowl.
  • Use your fingers or a brush to apply the egg whites over two edges of the wonton wrappers.
  • Fold into triangles and press to seal edges.
  • In small batches, deep fry the won tons until golden brown, 2 to 4 minutes.
  • Drain on paper towels and serve warm.
  • (Note: to make this healthier I brush the whole wonton with egg white after it's sealed and then I just sauté it with no-calorie nonstick cooking spray).

4 cups oil (for deep frying, or you can use non-stick, zero-calorie cooking spray to save on fat and calories)
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) package imitation crabmeat
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon minced garlic
3 tablespoons Worcestershire sauce
1 bunch green onion, finely chopped
1 (14 ounce) package wonton wrappers
2 egg whites
soy sauce (for dipping) or sweet and sour sauce (for dipping)

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