Take out chinese crab ragoons...?

Question

Are they made from real or imitation crab?

Answer 1

Neither, they're made with cream cheese. (If anything, they have a very miniscule amount of imitation crab)

Answer 2

depends on where you go-

the run of the mill corner chinese take out places just use imitation crab, and very little amounts of it

the nicer ones, featuring different meals and settings have real crab and the one by me has a nice crab rangoon with chunks!

but basically, you're gonna have to ask the restaurant

Answer 3

Easy Crab Ragoons
4 servings 32 crab ragoons 10 min 5 min prep

1 cup vegetable oil
1 (6 ounce) can lump crabmeat, drained
4 ounces cream cheese with chives
2 teaspoons store-bought sesame ginger marinade (or other flavor Lawry's is a good brand)
32 wonton skins

In a 1 quart saucepan over medium low heat,heat oil until smoking.
Meanwhile, in a small bowl,combine crab,cream cheese and marinade.
Mix with a fork until well blended.
Fill and fold wonton skins according to dirctions on the package.
Use about 1 tsp of filling in each.
Fry wontons one at a time in hot oil for about 10 seconds or until golden brown.
Remove with a slotted spoon and place on paper towels to drain.
Serve warm or room temperature,using more marinade as a dipping sauce,if desired.

Baked Crab Rangoon
48 rangoon 45 min 45 min prep

16 ounces pacakges neufchatel cheese, softened (low fat cream cheese)
1 (6 ounce) can crabmeat, drained and flaked
4-5 green onions, thinly sliced
1 garlic clove, minced
2 teaspoons worcestershire sauce
1 teaspoon soy sauce
1 (48 count) package wonton skins
1/4-1/2 cup melted butter

In medium bowl, combine all ingredients except wonton skins and butter.
Mix until well blended.
Place 1 teaspoon filling in center of each wonton skin.
Moisten edges with water.
Fold in half to form triangle, pressing edges to seal.
Pull bottom corners down and overlap slight; moisten one corner and press to seal. (Usually there is a diagram on the wonton package. I think they look like little kerchiefs.).
Arrange on baking sheet that has been coated with vegetable spray.
Brush with melted butter.
Bake in 425º oven for 12-15 minutes, or until golden brown.
Serve hot with desired sauce.
NOTE: I like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly!
NOTE: These can also be fried, if prefer.

Crab Rangoon Cups
24 servings
30 min 15 min prep
8 ounces crabmeat, drained (can use imitation)
8 ounces reduced-fat cream cheese, room temperature
1/2 teaspoon A-1 Steak Sauce
1/4 teaspoon garlic powder
24 wonton wrappers
1/4 cup Chinese duck sauce

Preheat oven to 350 degrees.
Mix first four ingredients together. Set aside.
Spray wonton wrapper with non-stick cooking spray and place sprayed side down in mini-muffin tin.
Place a heaping teaspoon of crab mixture in each cup.
Bake 12-15 minutes.
Remove from oven and top each with 1/2 teaspoon duck sauce.

Answer 4

Imitation, never real, the smell may be too intense otherwise when deep fried.