can anyone tell me step by step on how to make crab rangoon?

Answer 1

Package Wonton wrappers (thawed)
8 oz. package cream cheese
2-4 oz. imitation crab
1/4 c. chives
1/4 t. salt
bowl of water
vegetable oil


In a mixing bowl, allow cream cheese to soften at room temperature.
Finely chop chives, and then imitation crab until they look like small pieces of confetti. Add chopped ingredients and salt to softened cream cheese. Mix ingredients with a spoon, thoroughly blending all ingredients, and making sure cream cheese has a smooth consistency.

Take one wonton wrapper and lie flat. Put a dollop (roughly a 1/2 t. of cream cheese mixture) in center of wrapper. Dip a finger into the bowl of water, and lightly rub moistened finger along the edges of the wonton wrapper. Bring the damp edges of the wrapper together to form a "V" shape, and pinch the outer edges to seal the cream cheese inside the wrapper (make sure the outer edges are thoroughly sealed to prevent cream cheese from oozing out during cooking). Set folded wonton aside on plate or cookie sheet. Continue until all the mixture is gone. Place platter of finished wontons in freezer for 30 minutes.

On medium-high heat, heat enough vegetable oil to fill large frying pan (or deep fryer) half way. Gently drop one wonton into oil. Oil should sizzle when wonton goes in. If the oil does not sizzle, it is not hot enough. If it sizzles, continue laying wontons in pan in a single layer. Cook for about 1 1/2 minutes on each side, just until wontons are golden brown.

Remove wontons from oil, and place in a single layer on a plate or cookie sheet lined with paper towels to drain the oil. Serve while warm. You can use store bought Duck Sauce or Chutney as a nice dipping sauce.

Answer 2

My version of the popular appetizer. Yields 48 Crab Rangoon.

Crab Rangoon


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).

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

CRAB RANGOON

1 lb. sea legs or any chunk artificial crab meat
1 (8 oz.) pkg. cream cheese, softened
1 bunch scallions, chopped (green part too)
Pinch of salt
1 tsp. sugar
1 pkg. won-ton skins
Oil for deep frying

Place crab meat, cream cheese, scallions, salt, and sugar into food processor and mix into a lumpy paste.

If food processor is not available, chop crab and onions very fine and mix with softened cream cheese, salt, and sugar.

Place teaspoonful of mixture in middle of a won ton skin. Moisten edges and draw up opposite corners to meet and form a package.

Make sure all edges are sealed. Deep fry until golden brown.

Answer 4

1 lb. sea legs or any chunk artificial crab meat
1 (8 oz.) pkg. cream cheese, softened
1 bunch scallions, chopped (green part too)
Pinch of salt
1 tsp. sugar
1 pkg. won-ton skins
Oil for deep frying

Place crab meat, cream cheese, scallions, salt, and sugar into food processor and mix into a lumpy paste. If food processor is not available, chop crab and onions very fine and mix with softened cream cheese, salt, and sugar. Place teaspoonful of mixture in middle of a won ton skin. Moisten edges and draw up opposite corners to meet and form a package. Make sure all edges are sealed. Deep fry until golden brown.

Answer 5

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