Does anyone have a really good recipe for Crab Rangoon?

Question

I need it for a dinner party and hope someone has tried making it before to give me tips as well as the recipe.

Thank you!

Answer 1

One package of Wanton Wrappers...
One package of cream cheese (roon temp)
One package of Imitation crab meat (minced finely)
4-6 green onions (minced finely)

warm the cream cheese and add the crab meat and green oinions after they have been minced finley... mix well, allow to sit and the flavors will mingle and mix well, wait until the next day by storing covered in the fridge and they will be delish.

Then add a tsp. to each wonton wrapper, pinch closed and fry.. wait until golden allow to drain on paper towels and then chow down..

this is the authentic chinese recipe that they use in restaurants.. many recipes floating on the web are not the same but variations of it.

All the extra ingredients of soy sauce etc make it taste SO gross it is not the real thing.

Crab Rangoon are very simple and easy and just 3 things mixed together.

Source(s):

My husband and I are chefs and he has worked in Chinese restaurants in the past and I grew up with a family who owned 3 Chinese restaurants.

Answer 2

Crab Rangoon Recipe: Crab Rangoon Recipe
Yield: 44 - 48 Crab Rangoon

Filling:
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon light soy sauce
1/8 - 1/4 teaspoon freshly ground white pepper, to taste
1 - 1 1/2 green onions, finely sliced
1 large clove garlic, finely minced
1 teaspoon red onion, chopped

1 package wonton wrappers
1 small bowl filled with water for wetting wontons
Oil for deep-frying

Directions:
Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.
On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Wet the edges of the wonton.
Add a heaping teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
Fold over the edges of the wrapper so that it forms a triangle shape. Seal the edges, adding more water if needed.
Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest.
Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 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. Cool and serve.

(To make ahead of time, prepare the filling and stuff the wontons and freeze without deep-frying. When ready to cook, thaw before deep-frying.)

Answer 3

INGREDIENTS:
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
1 package won ton wrappers
1 small bowl water
Oil for deep-frying, as needed

PREPARATION:
Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.

Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 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. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.

Answer 4

CRAB RANGOONS - Ying 's Chinese Cookbook
1 Pkg. Cream Cheese, softened
1/2 C. Chopped Crab Meat or Imitation Crab Meat
2 Tbsp. Garlic Chives (or green onions) chopped fine
1 pack Wonton Wraps
1 Egg White or Beaten egg for sealing the wraps
Oil for frying (I use peanut oil)
Preparation: Mix cream cheese, crab meat and chives in a container with a fork or chopsticks. Take 1 tsp. of the fillings and place it in the middle of the wonton wrap, then brush all four edges with egg white. Hold wrap in both hands and lift up all four corners around fillings and join together at the top. Pinch all the edges together to seal fully.
Deep-fry: Heat 2 cups oil in a wok or medium saucepan. When oil is hot, drop in 4 to 6 crab rangoons, fry about 3-5 minutes or until golden brown and crispy. Drain on paper towels. Serve and enjoy!
Saving and Reheating: The fried rangoons can be frozen in a plastic ziplock bag once they are cooled. Reheat them on a cookie sheet in oven preheated to 400 degrees for 10 minutes. Leftover wrappers should be stored frozen in a ziplock bag.

Answer 5

Crab Rangoon

Ingredients:

1 pkg. Wonton Wrappers
16 oz. cream cheese, room temperature
1 can crab meat, drained and picked over for shell etc.
1 can water chestnuts, drained and chopped
1 bunch green onions, finely chopped


Procedure:

Mix cream cheese with drained crab. Add water chestnuts and green onions to mixture. Beat until smooth.

Using a small spoon put enough of the crab mixture into a wonton wrapper that you may still be able to fold the wonton in two making a triangle, and sealing the edges with water.

You may bake or deep-fry these. If deep-frying, fry in a deep fryer at 400F degrees until golden brown. If baking, cook at 400F until light golden color.

Answer 6

Crab Rangoon Recipe #3354
1/2 lb crabmeat, drained and chopped
1/2 lb cream cheese, room temperature
1/2 teaspoon A-1 Steak Sauce
1/4 teaspoon garlic powder
3 dozen wonton wrappers
1 egg yolk, well beaten
36 servings Change size or US/metric


1. Combine crabmeat, cream cheese, A-1 Sauce and garlic powder.
2. Place 1 heaping teaspoonful of this mixture in the center of a won-ton wrapper.
3. Gather edges together, moisten with egg yolk and pinch to seal.
4. Deep fry in hot oil in bunches until golden brown, about 3 minutes.
5. Drain on paper towels.
6. Serve hot. - - - - - - - - - - - - - - - - - -

Answer 7

go to cooks.com