Attention please! Recipe for Crab Rangoon?

Question

We order it from this Chinese restaurant, Good Friend, all the time becuse we love it! Could you help us out?

Answer 1

I use the recipe Desi_Chef uses but substitute chipotle sauce instead of the Lea and Perrin's and skip the garlic.

Answer 2

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 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 Rangoon


Ingredients:

1 tablespoon vegetable oil
1 clove garlic, minced
2 tablespoons minced onion
1 head bok choy, chopped
2 tablespoons chopped pea pods
6 ounce can crab meat, remove any cartilage
8 ounce package cream cheese, softened
1 tablespoon soy sauce
14 ounce package won ton wrappers
vegetable shortening

Instructions:

Heat vegetable oil in a large wok or pan. Add garlic and onion, and sauté 2 minutes. Add bok choy and pea pods, stir-fry until the bok choy and pea pods are crisp tender.


In a bowl, combine crab, cream cheese, soy sauce, and sautéed vegetable mixture. Place about 3/4 teaspoon into the center of a won ton wrapper. Wet the edges of the wrapper, fold wrapper to make a triangle, and press to seal closed. In a wok or large pan, over medium high melt about 3 inches of shortening. Fry 3 to 4 crab wontons at a time until crisp and lightly brown on both sides.

Answer 5

Crab Rangoon
From Light & Tasty

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.


INGREDIENTS

3 ounces reduced-fat cream cheese
1/8 teaspoon garlic salt
1/8 teaspoon Worcestershire sauce
1 pouch (3.53 ounces) premium crabmeat, drained
1 green onion, chopped
14 wonton wrappers

SERVINGS 7

PREP 15 min.
COOK 10 min.
TOTAL 25 min.

DIRECTIONS:

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 nonstick cooking spray. Lightly spray wontons with nonstick cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm. Yield: 14 appetizers.


Quick & easy recipe from my 'Quick Cooking' magazine. Enjoy!

NUTRITIONAL INFO
Nutrition Facts: 2 appetizers equals 83 calories, 3 g fat (2 g saturated fat), 19 mg cholesterol, 248 mg sodium, 10 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Answer 6

1 package fake crab or 1 can of the real stuff (picked over for cartilage and drained)
8 ounces cream cheese
1 can water chestnuts, drained
1 tsp minced garlic
1 tsp grated ginger
1 package wonton wrappers.

Mix the crab, water chestnuts garlic and ginger in the blender until really fine. Then put in a bowl with the cream cheese and smoosh til well blended.

Then lay out a wonton wrapper and put a large spoonful of the crab mix in the middle. Dip your finger in a little water and run it around the edges and fold into a triangle shape, pushing out any air, and seal.

Drop them in a fry baby until the wonton's golden brown. Take them out and drain and they're ready to eat.

Answer 7

Keep it simple for a good and easy recipe, no need or anything other than 1/2 & 1/2 cream cheese and crab meat, then use some sugar and green onions to taste, follow above directions for cooking with won-ton wrappers. Also, be careful theese babies are messy, but fun!