Crab Rangoons
These tasty bundles of crabby/ cheesy goodness are so simple to make. Because they are small- I don’t use a lot of oil to deep fry them. Just a couple of cups of oil in a small saucepan- fry a few at a time and you are done in no time at all. Of course, if you have a big crowd over, you might want to use a bigger pot, with more oil. A wok works well for frying them, too.
There are two ways you can go with the filling- real crab or surimi, the faux crab. That is not my call to make. It is up to you. For class last week, I used real crab meat. Several people remarked on how much they liked the flavor. I explained that most crab rangoons you get at restaurants use surimi.
I have baked them. We fried them.
You have some options with folding them. We used pre-made wrappers I bought at the local Asian market. You can fold them into triangles, like the picture above, or into little bundles like the picture at the end of this post. They taste wonderful no matter how you shape them.
So here is the recipe I like to use
Crab Rangoons
1 can (6 oz.) crab meat, drained well
1 (8 oz.) package cream cheese
1 t. horseradish
dash of hot sauce
wonton wrappers
oil for frying
Combine crab meat with cream cheese, horseradish and hot sauce. Place a wonton wrapper on work surface and place a teaspoonful of the crab filling in the middle. You have several option for how to fold them. You can do a simple fold by dampening the edges with a small amount of water, adding some of the crab mixture to the middle and folding in half, press edges to seal or crimp edges. This works great with round wrappers, but square wrappers can also be used. For the classic bundle shape, dampen the edges with a little water. Bring 2 corners together and press so they stick. Bring the other two corners up and do the same thing. Press any gaps together. See picture below. You will have a little bundle. You can also make them into tiny rolls, like a mini spring rolls. To do that fold 2 corners in to just touch. Take one of the remaining corners and roll up into a tiny roll. Dampen edge with a little water to affix. Repeat with remaining filling. You should get a several dozen. Pour 1-inch of oil into a small saucepan and heat to 350 degrees. Fry rangoons a few at a time until golden and drain on paper toweling. Keep warm in 300-degree oven until ready to serve- but best served right after you make them. Serve with Sweet and Sour Sauce.
Note: If you don’t want to fry them, you can also bake the rangoons until crisp, about 8 minutes at 425 degrees.
Crab Rangoons
These tasty bundles of crabby/ cheesy goodness are so simple to make. Because they are small- I don’t use a lot of oil to deep fry them. Just a couple of cups of oil in a small saucepan- fry a few at a time and you are done in no time at all. Of course, if you have a big crowd over, you might want to use a bigger pot, with more oil. A wok works well for frying them, too.
There are two ways you can go with the filling- real crab or surimi, the faux crab. That is not my call to make. It is up to you. I had friends over to make dumplings the other day. I had surimi in my freezer and had not planned on using it that day. However, when I mentioned I had it- the idea of making crab rangoons was obviously well received. I have baked them. We fried them.
You have some options with folding them. We used pre-made wrappers I bought at the local Asian market. You can fold them into triangles, like the picture above, or into little bundles like the picture at the end of this post. They taste wonderful no matter how you shape them.
So here is the recipe I like to use
Crab Rangoons
1 can (6 oz.) crab meat,drained well
1 (8 oz.) package cream cheese
1 t. horseradish
dash of hot sauce
wonton wrappers
oil for frying
Combine crab meat with cream cheese, horseradish and hot sauce. Place a wonton wrapper on work surface and place a teaspoonful of the crab filling in the middle. Fold 2 corners in to just touch. Take one of the remaining corners and roll up into a tiny roll. Dampen edge with a little water to affix. Repeat with remaining filling. You should get a several dozen. Pour 1-inch of oil into a small saucepan and heat to 350 degrees. Fry rangoons a few at a time until golden and drain on paper toweling. Keep warm in 300-degree oven until ready to serve- but best served right after you make them. Serve with Sweet and Sour Sauce.
Crab Rangoons
If you are looking for appetizers for the Super Bowl, you might want to make Crab Rangoons. These tasty bundles of crabby/ cheesy goodness are so simple to make. Because they are small- I don’t use a lot of oil to deep fry them. Just a couple of cups of oil in a small saucepan- fry a few at a time and you are done in no time at all. Of course, if you have a big crowd over for the game, you might want to use a bigger pot, with more oil. A wok works well for frying them, too.
Crab Rangoons
1 can (6 oz.) crab meat,drained well
1 (8 oz.) package cream cheese
1 t. horseradish
dash of hot sauce
wonton wrappers
oil for frying
Combine crab meat with cream cheese, horseradish and hot sauce. Place a wonton wrapper on work surface and place a teaspoonful of the crab filling in the middle. Fold 2 corners in to just touch. Take one of the remaining corners and roll up into a tiny roll. Dampen edge with a little water to affix. Repeat with remaining filling. You should get a several dozen. Pour 1-inch of oil into a small saucepan and heat to 350 degrees. Fry rangoons a few at a time until golden and drain on paper toweling. Keep warm in 300-degree oven until ready to serve- but best served right after you make them. Serve with Sweet and Sour Sauce.
Crab Rangoons – Baked!!
Crab Rangoons
I love crab rangoons but I don’t always feel like frying them. You don’t have to. You can bake them and still end up with crispy wontons filled with creamy, crabby goodness. Easier than frying if you have a lot of people or just aren’t in the mood for frying.
Crab Rangoons
1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crabmeat, drained and flaked
2 green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
48 wonton wrappers
Directions
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. 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.
Won Ton Appetizers
Won Ton Appetizers
For a recent Chinese New Year dinner I was in charge of appetizers. I ended up using won ton wrappers for 3 different dishes. I made Sesame Spinach, Honey-Ginger Chicken and Crab Rangoons. I wrapped each of them up differently so they would look nice on the platter and be easier to identify. Serve with assorted dipping sauces and soy sauce.
Sesame Spinach Triangles
oil
1 small onion, chopped fine
12 oz. fresh spinach, cooked, chopped and drained or 1 (10 oz.) box frozen spinach, thawed, cooked and drained
1/2 c. chopped water chestnuts
2 T. oyster sauce
2 t. sesame oil
1 t. hot sauce
won ton wrappers
Heat oil in skillet and cook onion until tender. Remove from the heat and stir in the remaining ingredients, except won ton wrappers. Adjust seasonings, if needed. Allow mixture to cool. Place 1 tablespoon of the filling in the center of a won ton wrapper. Moisten edges with a little water and fold over to form a triangle. Press to seal edges. Place filled triangles in 375 degree oil and fry for about 2 minutes or until golden.
Honey Ginger Chicken Won Tons
1 c. cooked diced chicken- I used thighs
1/4 c. minced celery
1/4 c. mayo
2 T. honey
2 T. dried minced onion
1 T. hoisen sauce
1 t. fresh grated ginger
salt and hot sauce to taste
won ton wrappers
Combine all ingredients, except the wrappers, and mix well. Place 2 teaspoons of filling in the center of each won ton wrapper. Moisten edges with a little water. Fold in 2 corners to meet in the middle. Starting at one of the remaining corners fold up and over and form into a roll. Press to seal edges. Fry in hot oil ( 375 degrees) for 1-2 minutes or until golden brown.
Crab Rangoons
1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crab meat, drained and flaked
2 green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon light soy sauce
won ton wrappers
Combine all filling ingredients and chill until ready to use. Place 2 teaspoons of filling onto the center of each wonton skin. Moisten the edges with water and bring 2 corners together. Bring the other 2 corners up and press all together to seal. Press all seams to seal. It should look like a little bundle. Fry in hot oil until golden brown, about 1-2 minutes.
Sesame Spinach Triangles
Honey Ginger Chicken Won Tons
Crab Rangoons
