Anyone know a recipe for Crab Rangoon? Chinese appetizer..?

Question

I want to make Crab Rangoon at home. Ususally I order this at the restaurant, and it's so delicious. But I want to add a little more crab than added at the restaurant..Can anyone help me with the recipe? Thank You!

Answer 1

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 2

Crab Rangoon
Servings [Reset]
Keys : Appetizers Crab Seafood
Ingredients :

1/2lbFresh crab,
Drained and chopped
8ozCream cheese,
Room temperature
1/2tspWorcestershire sauce
1/4tspGarlic salt
3dozwonton wrappers
3cupCooking oil

Method :

* Combine crab, cream cheese, Worcestershire sauce, and garlic salt; mix until well combined. Place 1/4 teaspoon of filling in center of wonton wrapper. Moisten top two ends of triangle and seal together with a fork.
* Heat oil to 350 degrees; deep-fry Rangoon until golden brown. Dip in sweet and sour sauce and Chinese hot mustard. Uncooked Crab Rangoon may be frozen and deep-fried directly from the freezer.




Crab Rangoon
Dumplings [Reset]
Keys : Appetizers Dumplings Seafood
Ingredients :

6ozcrab meat, thawed and drained
4ozcream cheese, softened
1/4xred pepper, minced
4xwater chestnuts, minced
2xcloves garlic, minced
1xscallion, minced
1/4tspwhite pepper
16ozwon-ton wrappers
oil for frying

Method :

* Combine snow crab meat, cream cheese, red pepper, water chestnuts, garlic, scallion and white pepper. Refrigerate until ready to use. Put 1 teaspoon filling in each wonton wrapper. Fold. Cover and freeze until ready to use.
* Fry in 375 degree F oil until golden brown. Drain on paper towels. Serve with favorite dipping sauce.

Answer 3

CRAB RANGOON

1 (8 oz.) pkg. cream cheese, softened
2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
Egg yolk
Peanut oil
Purchased Won ton skins or sheets
ILOVE IT
Mix crab, cream cheese, A-1 sauce and garlic powder. Moisten edge of won ton skin with egg yolk. Place 1 teaspoon of crab mixture on skin. Fold skin corner-wise and seal. Cook in hot oil until lightly browned.
Serves 4.

Answer 4

Crab Rangoon

8 oz Crabmeat
8 oz cream cheese, softened
1 Tbsp red onion, minced
1 Tbsp scallions, finely chopped
1 tsp Worcestershire sauce
1 tsp soy sauce
2 garlic cloves, minced
¼ tsp black pepper
1 package won ton wrappers

Combine the crab and cream cheese. Mix well. Add the onion, scallions, Worcestershire sauce, soy sauce, garlic and pepper.

Place 1 tsp filling in center of won ton wrapper. Wet edges of wrapper. Fold to form a triangle and seal by pressing edges together. Fry in hot oil, about 3 minutes, turning once until golden brown.

Answer 5

I'm not sure about the exact amounts of each, you can adjust it for your liking, but my aunt makes them at home and they're awesome!
She uses egg roll sheets that she gets at Wal-Mart.
It's a mix of cream cheese, sour cream and crab.
Then she deep fries them for just a few minutes.
Hope this helps!!

Answer 6

this one looks easy


http://chinesefood.about.com/od/partyappetizers/p/crabrangoon.htm