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gimmerecipes
Posted April 05, 2006 08:30 PM
I tried this recipe last night after copying it some time ago off the web. I didn't use crabmeat, so I guess I would call them cream cheese wontons instead. They were great! I halved the recipe also, because it's just me and next time since it's just me I'll try to quarter the recipe. I also used dried ground ginger instead of the fresh. I made them into triangles because it's easier that way.
Here's a pic of the ones I made:
http://public.fotki.com/butterflymaiden/new_recipe_photos/img_0561.html
Crab Rangoon (www.recipezaar.com)
You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!
1 hour (30 min prep, 30 min cooking)
50-60 individual appitizers
1/4 cup sour cream
2(8 ounce) packages cream cheese, at room temp
3/4 to 1 cup crabmeat, picked
2 green onions, sliced thin
1 clove garlic, minced (large clove)
1 tsp. ginger, minced
2 tsp. soy sauce
1 tsp. sugar
wonton wrappers (I buy 2 packages as I'm never quite sure how many I'll end up with)
oil (for frying)
1 Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
2 Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.
3 Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 or 1 1/2 tsp's in the center of each wrapper.
4 Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.
5 Place all 6 in the hot oil and repeat process.
6 By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.
7 You want them a nice golden color.
8 When done remove with a slotted spoon and drain on paper towells.
9 Repeat until done.
10 Try to share.
Posted April 05, 2006 08:30 PM
I tried this recipe last night after copying it some time ago off the web. I didn't use crabmeat, so I guess I would call them cream cheese wontons instead. They were great! I halved the recipe also, because it's just me and next time since it's just me I'll try to quarter the recipe. I also used dried ground ginger instead of the fresh. I made them into triangles because it's easier that way.
Here's a pic of the ones I made:
http://public.fotki.com/butterflymaiden/new_recipe_photos/img_0561.html
Crab Rangoon (www.recipezaar.com)
You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!
1 hour (30 min prep, 30 min cooking)
50-60 individual appitizers
1/4 cup sour cream
2(8 ounce) packages cream cheese, at room temp
3/4 to 1 cup crabmeat, picked
2 green onions, sliced thin
1 clove garlic, minced (large clove)
1 tsp. ginger, minced
2 tsp. soy sauce
1 tsp. sugar
wonton wrappers (I buy 2 packages as I'm never quite sure how many I'll end up with)
oil (for frying)
1 Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
2 Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.
3 Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 or 1 1/2 tsp's in the center of each wrapper.
4 Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.
5 Place all 6 in the hot oil and repeat process.
6 By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.
7 You want them a nice golden color.
8 When done remove with a slotted spoon and drain on paper towells.
9 Repeat until done.
10 Try to share.