Crab Rangoon

Crab Rangoon

by Karen Pierce

Submitted by: ChiChi
Recipe Source: Karen's Own Recipe
Keywords: cheese wonton, chinese cheese puff, asian fried baked cream cheese wonton 

Ingredients:

1/2 pkg Wonton Wrappers

     -usually found in the produce dept at WM
     -can be frozen or refrigerated at markets
     -or egg roll wrappers, quarter cut

1 pkg (8oz) Cream Cheese, softened

1/4 lb (8 oz) Imitation Crab Sticks, minced

     -usually found in the seafood section
     - or 1 cup Fresh Crab Meat

1 Beaten Egg, to seal edges
     -or just use water
Oil for Frying:

     -peanut oil is best

     -or veg oil

     -or bake

Dipping Sauce:
     -Kraft Sweet & Sour Sauce
     -or Ka-Me Duck Sauce
     -or Plum Sauce

Optional:

2 stalks Green Onion, minced

     -or 2 Tbsp chives

1/2 tsp Worcestershire Sauce
     -and/or Soy Sauce
1 tsp Sugar
1/2 tsp garlic powder
1/2 tsp garlic paprika

Preheat Oven to: 425 degrees, only if you want to bake instead of fry.

Frying is best but baking is a more healthy alternative. I have not tried to bake this homemade recipe, but I have baked frozen store bought versions with pretty good results. 

Preheat Oil to: 360-375 degrees

Directions:
In a bowl, mix all the ingredients together. Using an electric mixer works best to infuse the crab with the cream cheese. 

Put a spoonful of filling in middle of wrapper. Using your finger, wet the edges with water or brush with beaten egg. Do not over stuff, else will ooze out during cooking. 

Fold the Rangoon and pinch edges to seal:

1) Fold in half to form a triangle (like a wonton)

2) and can also wet, flip, and fold up 

the two bottom corners of the triangle

3) or bring all four corners together at the top, forming a pouch . 

This reduces the width which in turn conserves pan/fryer space 

so you can cook more in a batch.

Cook the Rangoon:

1) Deep Fry: I've always deep fried them. Fry a few minutes, until they float and skin is golden & bubbly.

2) Pan Fry: I watched Chef Emeril fry them in a skillet with a small amount of oil. Cook over medium heat 1 – 2 minutes on each side or until golden crispy.

3) Bake: at 425º for 12-15 minutes, until golden brown.

Service:

Served with sweet plum sauce, duck sauce, or sweet and sour sauce.

Special Tips or Information:

Crab-meat: 

Of course fresh crab is the best, but not always available. I've tried the canned crab-meat, and thought it was disgusting in the rangoons! Maybe a whole can was too much for 1 pkg of cream cheese? To each his own if you want to try. I prefer to use the imitation (white fish) crab-meat , as do many restaurants, versus the canned crab. The alternative is to just make cream cheese wontons.

Left over Wrappers:

-Double this recipe to make more, then freeze for next time

-Make Pastaless Lasagna Cups

Additional Comments:
A 12 oz pkg Nasoya Wonton wrappers contain about 30 skins. 1 8oz pkg cream cheese Rangoon recipe usually uses about half the package of wrappers


Quantity: 12-15 Rangoons

Prep Time:
Cooking Time:

Nutritional Values: