Crab Rangoon Recipe 425

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CRAB RANGOON

Provided by Jeff Mauro, host of Sandwich King

Time 55m

Yield 36 wontons

Number Of Ingredients 15



Crab Rangoon image

Steps:

  • For the sweet and sour sauce: Add the sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt to a 3-quart saucepan over medium-low heat and cook, stirring, until the sugar is dissolved. Combine the cornstarch with 1/4 cup water in a bowl and mix well; add this to the sugar mixture. Turn the heat to medium-high and cook, stirring constantly, until the mixture thickens, 3 to 4 minutes. Chill in the refrigerator until ready to serve.
  • For the wontons: Combine the crab, cream cheese, green onions, soy sauce and Worcestershire sauce in a large bowl. Mix well to combine; I found using your hands can sometimes be the best way. Lay out the wonton wrappers on a clean work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Moisten the edges of the wrappers with a little of the egg wash, then fold each into a triangle. Press to seal the wontons, squeezing out any trapped air; this will ensure that the wontons stay closed during frying.
  • Heat 2 inches oil in a deep-fryer or a Dutch oven to 375 degrees F. Fry a few wontons at a time until golden brown, 3 to 4 minutes. When you add the wontons to the oil, the temperature will drop about 10 degrees. Try to keep the temperature maintained at 360 degrees F. Remove to a paper towel-lined plate or sheet pan fitted with a wire rack. Repeat with the remaining wontons. Serve with the sweet and sour sauce and enjoy!

1 cup sugar
1/2 cup pineapple or orange juice
1/2 cup rice wine vinegar
1/4 cup maraschino cherry syrup (from the jar)
1/4 cup ketchup
Pinch kosher salt
1 1/2 tablespoons cornstarch
8 ounces lump crab meat
8 ounces cream cheese, at room temperature
2 green onions, fine dice
1 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
36 wonton wrappers
1 large egg, beaten
Vegetable oil, for frying

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



Crab Rangoon image

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

1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crabmeat, drained and flaked
2 green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
½ teaspoon light soy sauce
48 wonton wrappers

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



Crab Rangoon image

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.

1/4 cup sour cream
2 (8 ounce) packages cream cheese, at room temp
3/4-1 cup crabmeat, picked
2 green onions, sliced thin
1 clove garlic, minced (large clove)
1 teaspoon ginger, minced
2 teaspoons soy sauce
1 teaspoon sugar
wonton wrapper (I buy 2 packages as I'm never quite sure how many I'll end up with)
oil (for frying)

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



Crispy Crab Rangoon image

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.

3 ounces cream cheese, softened
2 green onions, finely chopped
1/4 cup finely chopped imitation crabmeat
1 teaspoon minced garlic
16 wonton wrappers
Oil for frying
Sweet-and-sour sauce

BAKED CRAB RANGOON

This version of my favorite Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious! I don't really like crab, but I devour these.

Provided by Charmie777

Categories     Crab

Time 45m

Yield 48 rangoon

Number Of Ingredients 8



Baked Crab Rangoon image

Steps:

  • In medium bowl, combine all ingredients except wonton skins and butter.
  • Mix until well blended.
  • Place 1 teaspoon filling in center of each wonton skin.
  • Moisten edges with water.
  • Fold in half to form triangle, pressing edges to seal.
  • Pull bottom corners down and overlap slight; moisten one corner and press to seal. (Usually there is a diagram on the wonton package. I think they look like little kerchiefs.).
  • Arrange on baking sheet that has been coated with vegetable spray.
  • Brush with melted butter.
  • Bake in 425º oven for 12-15 minutes, or until golden brown.
  • Serve hot with desired sauce.
  • NOTE: I like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly!
  • NOTE: These can also be fried, if prefer.

16 ounces neufchatel cheese, softened (low fat cream cheese)
1 (6 ounce) can crabmeat, drained and flaked
4 -5 green onions, thinly sliced
1 garlic clove, minced
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1 (48 count) package wonton skins
1/4-1/2 cup melted butter

CRAB RANGOON

Bite into these golden appetizers, and you'll find a creamy crab filling that rivals restaurant fare. Best of all, these crowd-pleasers are baked and not fried, so you don't have to feel guilty about enjoying them.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 14 appetizers.

Number Of Ingredients 7



Crab Rangoon image

Steps:

  • In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. , Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 43 calories, Fat 1g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 117mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

3 ounces reduced-fat cream cheese
1/8 teaspoon garlic salt
1/8 teaspoon Worcestershire sauce
1/2 cup lump crabmeat, drained
1 green onion, chopped
14 wonton wrappers
Cooking spray

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