How do you make those delicious crab rangoon appetizers? ~ Many Thanks!?

Answer 1

Try these websites. Hope you like it. GOOD LUCK!

http://chinesefood.about.com/od/crabrangoon/r/crabrangoon.htm

http://www.culinarycafe.com/Appetizers/Crab_Rangoon.html

Answer 2

This is a great dish Val:

Crab Rangoon Appetizer

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, don't put too many in at once. 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. (I like it better with the Sweet and Sour sauce!)

Good luck!

Answer 3

here goes... You need

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

this is the best crad rangoon you have ever tasted!!!



INGREDIENTS
1 (14 ounce) package small won ton wrappers
2 (8 ounce) packages cream cheese, softened
1 teaspoon minced fresh ginger root
1/2 teaspoon chopped fresh cilantro
1/2 teaspoon dried parsley
3 tablespoons dark soy sauce
1 pound crabmeat, shredded
1 quart oil for frying


DIRECTIONS
Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot

Answer 5

Crab Ranoon
16 min 15 min
50-60 servings
Ingredients:
4 (8 ounce) packages soften cream-cheese
1 cup finely chopped imitation crab-meat
3 chopped green onions
1 teaspoon sugar
3 cloves crushed garlic
2 packages wonton wrappers
hot oil (enough to deep fry with)

Directions:
1. Mix first 5 ingredients
2. Spoon 1 Tbl.
3. Of mixture onto wrapper
4. Bring all corners up (at top mixture) forming a purse, and pinch to secure
5. Deep fry in hot oil 1-minute or until golden brown
6. Drain on paper towel
7. Makes 50-60

Answer 6

Crab Rangoon and Two Sauces

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
Sweet and Sour sauce (recipe follows)

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.

Serve with duck sauce.

Enough Sauce for 60 Rangoons:

1 cup vegetable oil
1/2 cup ketchup
6 tbsp. white vinegar
6 tbsp. honey
2 tbsp. lemon juice
2 tbsp. Worcestershire Sauce
1 tsp. salt
1 lg. onion, grated.

Combine all ingredients in a medium bowl and blend well.
____________________________________________

Chinese Mustard

1 cup dry mustard
3/4 cup vinegar
1 cup sugar
2 eggs
Mayonnaise
Horseradish to taste

Mix dry mustard and vinegar and refrigerate overnight.

NEXT DAY: Add sugar and eggs to mustard mix. Heat in a saucepan until mixture boils and thickens slightly. Remove from heat.

Measure mustard mix and add an equal amount of mayonnaise to it.

Add horseradish to taste. Keep refrigerated.

Answer 7

this is a great recipe you will love it

crab rangoon
INGREDIENTS
1 quart oil for deep frying
1 (8 ounce) package cream cheese, softened
2 (6 ounce) cans crabmeat, drained and flaked
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 tablespoons water chestnuts, drained and chopped
1 (14 ounce) package wonton wrappers
DIRECTIONS
In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).
In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.
Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.
In small batches, fry the wontons 3 to 5 minutes, or until golden brown.

Answer 8

Follow any of those, but the best "kick" to them is a squeeze of lemon juice with the filling. It's amazing. My favorite Chinese place made them like that.