CRAB RANGOON AND DUCK SAUCE
When my sons and I get Chinese take out I have to get a large side of Crab Rangoons and seriously could eat the entire container alone! Well I decided to make my own Chinese food the other day so of course I had to try to replicate my favorite dish....and I did a great job! They came out amazing! I can't have crab rangoons with...
Provided by Monica Keleher
Categories Seafood Appetizers
Number Of Ingredients 9
Steps:
- 1. Get the oil hot. While it is heating up place the cream cheese, diced crab, scallions, powdered sugar, salt, Worcestershire, and garlic in a bowl and combine
- 2. You want a large surface to have enough room to set up an assembly line to make the wontons
- 3. get a small ramekin with warm water. Lay out a few rows of the wontons.
- 4. Spoon some in the middle of the wontons, be careful not to over full or they will explode in the oil.
- 5. With your fingertips wet 1/2 of the wonton and fold the other half over and pinch to seal. Place on a cookie sheet and finish the assembly line.
- 6. Put them in the fryer until golden brown. Drain them on a wire rack with a paper towel underneath.
- 7. Duck sauce recipe https://www.justapinch.com/recipes/sauce-spread/dip/duck-sauce.html
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 & SAUCE FOR 30
Make and share this Crab Rangoon & Sauce for 30 recipe from Food.com.
Provided by Aroostook
Categories Crab
Time 50m
Yield 60 serving(s)
Number Of Ingredients 14
Steps:
- Rangoons: Beat room temperature cream cheese until smooth.
- Stir in crab meat, egg yolks, S& P& spice.
- Place the wonton wrapper with a corner pointing towards you.
- Put one teaspoon of the filling in the center of the bottom half of the wrapper.
- Moisten lower two edges with the beaten egg.
- Bring points so they touch& seal edges to form a triangle.
- Brush a little egg on the edges.
- Pinch edges to seal and give a slight twist.
- Sauce: Combine oil, ketchup, vinegar, honey, lemon juice, soy sauce, and Worcestershire sauce in a medium bowl.
- Add grated onion and blend well.
- Heat wok and add oil for deep-frying.
- When oil is ready (temperature 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok.
- Deep-fry until they are golden brown, about 3 minutes, turning once.
- Remove with a slotted spoon and drain on paper towels.
CRAB RANGOON WITH PLUM SAUCE
Make and share this Crab Rangoon with Plum Sauce recipe from Food.com.
Provided by Tonkcats
Categories Crab
Yield 1 batch
Number Of Ingredients 9
Steps:
- Combine crabmeat, cream cheese, A1 sauce and garlic powder and blend to a paste.
- Place one teaspoon of mixture on each wonton skin.
- Gather the 4 corners together (moisten fingers with egg yolk) and mash until it seals.
- Deep fry until brown, which only takes about 30 seconds to one minute. Serve with Plum Sauce.
- Plum Sauce: Combine ingredients and bring to a boil in a small saucepan.
- Add 1 or 2 teaspoons of cornstarch to thicken, dissolved in a little water. Stir constantly until thickened.
- Serve hot or cold with Crab Rangoon.
Nutrition Facts : Calories 1894, Fat 79.5, SaturatedFat 44.1, Cholesterol 345.1, Sodium 3065.5, Carbohydrate 237.7, Fiber 3.7, Sugar 169.3, Protein 56.8
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