Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, crab rangoon. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Crab Rangoon is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Crab Rangoon is something that I have loved my whole life.
Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. For the wontons: Combine the crab, cream cheese, green onions, soy sauce and Worcestershire sauce in a large bowl. Mix well to combine; I found using your hands can sometimes be the best way.
To get started with this particular recipe, we must prepare a few components. You can cook crab rangoon using 7 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Crab Rangoon:
- Get 1 pkg Cream Cheese
- Prepare 1/4 cup Lump or Imitation Crab Meat
- Make ready 1/4 cup Finely Chopped Green Onion
- Get 1 pkg (3 inch) Wonton Wrappers
- Make ready Oil for frying
- Prepare Small bowl of water
- Get 1/4 cup thai sweet chili sauce for dipping
Best of all, these crowd-pleasers are baked and not fried, so you don't have to feel guilty about enjoying them. Pick over the crab to remove pieces of shell. Seal edges with beaten egg. (Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)! Crab Rangoon is one of the most popular Chinese food appetizers on the menu in any of a million local Chinese Food takeout spots, second perhaps to egg rolls.
Instructions to make Crab Rangoon:
- Finely chop crab meat into 1/8 inch peices
- Finely chop green onion
- Combine crab, green onion, and cream cheese in a 1qt zipper bag, squeeze until well combined and chill. Chilling the filling well will provide a firmer consistancy and allow you to form the wontons far easier.
- Heat at least 3 inches of oil in a heavy pot or deep fryer to 325 degrees
- Place a single wonton wrapper in the palm of one hand and place 3/4 teaspoon of the cream cheese mixture in the middle.
- Dip a finger into the water and wet the edge of the wonton wrapper on the side with the filling about 1/2 inch in the middle of each side. Do not wet the corners!
- Carefully bring all four wet spots of the wrapper together around the filling until they meet and press until they seal. The four corners should stand up and form four points that have an open channel down to the filling. These channels are important as they allow the steam to escape from the filling while frying without making the wonton explode.
- After forming, fry in the 325° oil until golden brown, about one to two minutes.
- Serve with the sweet chili sauce for dipping.
Seal edges with beaten egg. (Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)! Crab Rangoon is one of the most popular Chinese food appetizers on the menu in any of a million local Chinese Food takeout spots, second perhaps to egg rolls. These wontons are a bit different than the Panda Express Cream Cheese Rangoon I made a year ago because of the addition of imitation crab meat. How To Make Crab Rangoons: In a medium bowl beat the cream cheese, sugar, and imitation crab until creamy. Many people wonder if crab Rangoon is authentic and the answer is no.
So that’s going to wrap this up with this special food crab rangoon recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
