Crab Rangoon Recipe?

Question

There is a restaurant where i live that has the BEST crab rangoon i've ever tasted. it's sweet, and really creamy. Does anyone have a recipe like that? I have seen several that are for the ordinary. Or any suggestions that might make it sweet would be helpful Thanks!

Answer 1

CRAB RANGOON

Yields 48 Crab Rangoon.

INGREDIENTS:

8 ounces cream cheese
8 ounces fresh crab meat
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 your favorite dipping sauces.

Answer 2

1 won ton wrap pkg
1 egg(beaten)
1 Philadelphia cream cheese pkg
1/2 pound crab meat(minced) or any cooked ground meat drained
4 sprigs of green onions finely minced

mix all ingredients well except wrap and egg.
put 1 tsp on the wrap and fold won ton wrap in half forming a triangle and seal the opening edges and deep fry until golden and serve with Thai sweet chili sauce or Chinese sweet and sour sauce

Answer 3

You need real lump crab meat. And full-fat cream cheese. I add some garlic powder, soy sauce, and lemon juice and chopped green onion. It's a great balance between sweet and salty. That's the way my favorite restaurant made them.