Crab Rangoon

[becka]

I LOVE crab rangoon (especially with lots of hot mustard sauce) and I was wondering if any of you have any good, easy recipes for it.

Thanks!

 

[Mom2Em]

Me too! Me too!

 

[yummy72]

I take a package of cream cheese, KRAB or real crab if we have it, shallots chopped finely to taste, the put a small spoonful in the center of a wonton wrapper, pinch the opposite corners together to close (use a little water to dampen the corners and to get the to stick if necessary) then drop them in hot oil and fry.

We have a new restaurant there that "rolls" their crab rangoon like a spring roll. I've always had them in the other shape!

--Candi

 

[piratesmate]

We love this! I usually use the fake crab. I don't deep fry this, though. I've sprayed them with oil (using my MISTO) and baked them at 350 until golden brown. Other times I just pan fry them in a LITTLE bit of oil. Either way, they're a favorite here. Maybe it's because I don't fill them enough, but we usually get way more than 30 out of this.

CRAB RANGOON
Source: Gourmet magazine

Filling
1/2 lb. crabmeat, drained and chopped
1/2 lb. cream cheese, room temperature
1/2 tsp. A-1® Steak Sauce
1/4 tsp. garlic powder

Wrappers
30 won-ton wrappers
1 egg yolk, well beaten
Oil for deep frying
Chinese mustard and/or red sauce

Combine crabmeat with cream cheese and seasonings in a medium bowl and blend to a paste. Place heaping teaspoonful on each wonton. Moisten edges of wontons with egg yolk. Gather the four corners of the wontons together at the top and pinch the edges together to seal. Heat oil to 375ºF. Add wontons in batches and fry until golden brown; about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot with Chinese mustard and red sauce for dipping. Yields 30.

 

[Beanie]

I got an awesome recipe for these from Cindy B on the boards one time and they came out so good!!! It is basically the same recipe that Piratesmate just posted. Crab Rangoons are my favorite!