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CRAB RANGOON recipes by darabear

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  • CRAB RANGOON recipes by darabear

    darabear - Posted January 30, 2004 05:06 PM

    Here are the ones I looooove:


    Crab Rangoon

    1(8oz)cream cheese
    1/2 c. finely chopped green onions(optional)
    1 can crab meat
    dash of paprika
    dash of salt
    dash of pepper
    wonton wrappers

    Stir cream cheese and onions together; add crab meat. Stir. Add paprika, salt & pepper. For each wonton wrapper, use about a teaspoon of filling in the center. Bring all the edges of the wrapper together, pinching together at the top. Deep fat fry in hot oil. Drain on absorbent paper. (Also makes a great dip.)


    Fried Wontons

    4-6 Servings

    1/2 lb. Lean Ground Pork
    4 ozs. Shrimp, diced
    1 each Egg
    1/3 cup Waterchestnuts, finely diced
    1/8 cup Carrot, finely diced
    1/8 cup Celery, finely diced
    1/4 cup Cilantro, chopped
    1/4 cup Scallions, minced
    1/8 tsp Black pepper
    1/8 tsp. Salt
    25 each Wonton wrappers

    as needed Cooking oil for frying

    Prepare won ton by combining ingredients in bowl. Mix thoroughly. Season with salt and black pepper. Portion filling into wonton wrappers and seal to form stuffed noodles. Place on tray and dust with flour. Refrigerate.

    Heat oil to 375 degrees F and fry won ton until golden brown and crispy. Transfer and drain on paper towels. Place fried won ton onto plates or a serving platter. Serve immediately.


    Posted by WingsFan91 at May 22, 2001

    Using the cream cheese with the pineapple in it does a good job of making them sweeter. Also, I've never tried baking them- always fried them at 350 degrees until golden. You can also substitute the artificial crab meat in these.

    1 or 2 (8 ounce) packages Neufchatel cheese, softened (or
    cream cheese). Amount based on how "cheesy"
    you prefer
    1 (6 ounce) can crab meat, drained and flaked
    2 green onions including tops, thinly sliced
    1 clove garlic, minced
    2 teaspoons Worcestershire sauce
    1/2 teaspoon lite soy sauce
    1 (48 count) package won ton skins
    Vegetable spray coating

    Filling: In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. To prevent won ton skins from drying out, prepare one or two rangoon at a time. Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating.

    Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree F oven for 12 to 15 minutes, or until golden brown.

    Serve hot with sweet-sour sauce or mustard sauce.

    Makes 48 appetizers.

    Rangoon can also be fried in oil.