Crab Rangoon Crab Cream Cheese Filled Wontons Recipes

CRAB RANGOON

Steps:

• Place the cream cheese, crab meat, Worcestershire sauce, garlic powder, green onions, and salt to taste in a bowl. Stir to combine.
• Place a wrapper on the counter. Using your finger, wet the edges with water. Place about 2 teaspoons (13g) of filling in the center of the wrapper.
• Fold up 2 opposite corners to meet in the center. Press to seal. Fold up the remaining 2 corners to meet in the center, trying to keep the edges lined up and even. Press all edges again to seal carefully.
• Repeat with the remaining wontons and filling.
• To fry the Rangoon, heat an inch of oil in a pan to 350° Fry the Rangoon, several pieces at a time, until they're golden and crispy. Use a slotted spoon to remove. Let drain on paper towels. Repeat the frying process with remaining wontons.
• Serve immediately with dipping sauce of choice and garnish with more sliced green onions.

CRAB RANGOON (CRAB & CREAM CHEESE FILLED WONTONS)

Steps:

• Preheat 1 inch of oil to 325°F over medium heat.
• In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder.
• Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.

CRAB RANGOON (CREAM CHEESE CRAB WONTON)

Steps:

• Press out as much liquid as possible from any crab meat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl combine the crab, cream cheese, green onion, tarragon, salt and pepper either with your hands or a mixer with a paddle attachment.
• Take a wonton skin, place 1 teaspoon of filling in the center of each wrapper. With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)
• Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.
• Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360°F (182°C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a cookie sheet. I like to serve these with sweet chili or plum sauce.

CRAB RANGOON WONTONS

Steps:

• Preheat 1 to 2 inches of oil to 325 degrees over medium heat.
• Combine drained crab meat, softened cream cheese, green onion, garlic, curry powder, and Worcestershire Sauce until well mixed.
• Place 1-2 teaspoons of filling in the center of each wonton.
• Using egg wash (egg/water) mixture or just water, moisten the wonton's edges. Egg wash is used as glue when assembling your Rangoon. Water works just as well, but in my opinion, egg wash holds it together better.
• Fold into a triangle press to seal, removing air from inside. You can leave it in a triangle shape (easiest) or make it into tortellini by folding the triangle in half again. Feeling fancy, make a four-cornered star by pinching opposite corners in half, then bringing them together in the center.
• Test your oil. Use an extra wonton wrapper to test the temperature. Place wrapper in oil to see how hot it is. It cooks quickly or burns it's too hot. Adjust heat accordingly if needed.
• Fry batches of 4-5 wontons for about a minute or until golden brown. Remove and drain on a paper towel.

CRAB RANGOON

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.
• Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

CRABBY CREAM CHEESE WONTONS (CRAB RANGOON)

Steps:

• In a medium bowl mix cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
• Place about a teaspoon of the cream cheese mixture in the center of each wonton wrapper.
• Put egg whites in a bowl.
• Use your fingers or a brush to apply the egg whites over two edges of the wonton wrappers.
• Fold into triangles and press to seal edges.
• In small batches, deep fry the won tons until golden brown, 2 to 4 minutes.
• Drain on paper towels and serve warm.
• (Note: to make this healthier I brush the whole wonton with egg white after it's sealed and then I just sauté it with no-calorie nonstick cooking spray).