Ah, the Crab Rangoon. I fell in love with these little bites back in college and judge restaurants by their crab rangoons;how they are folded, the ingredients, what they fry them in etc. Yes, I’m obsessive but I love them! So, my recipe that I have adapted along the way has plenty of crab, a hint of scallion and gives you a nice creamy bite. I find there is no need for any other spices if you have the right balance from the get go.
Crab Rangoon
- 6oz of crab meat (you can definitely substitute imitation crab here to save $)
- 1 8 oz. pkg of Philadelphia Cream Cheese
- 3 green onions
- 1 pkg of wontons (found in your produce aisle)
- egg wash
- peanut oil (you can fry them in vegetable but peanut oil really adds to the flavoring and is used in most asian frying)
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Heat about 2 inches of peanut oil on medium high. Chop green onions, coarsely chop crab meat and combine well with cream cheese.
Lay out wonton wrappers and place about a tablespoon of mixture in the center. Brush egg wash along all four edges. Here’s the kicker, some places will just fold in half (diagonally) and call it a day. I’ve found that these tend to become oily and they don’t give you the nice, crispy bite that compliments the creamy filling. So, take the tip of one edge and the tip of the edge diagonally across and pinch together. Take the other two edges and bring them up to meet the already pinched edges so you create a little square with the edges pinched up in the air.
Drop a few at a time (if you use a big frying pan and dump everything in at the same time you’ll cause the oil temp to come down and they wont fry nicely) into the oil. The rangoon will float to the top after a minute, flip over when it’s a nice golden brown. Fry on the other side for another minute and remove, placing on some paper towels to absorb oil. Total cooking time is only 2-3 minutes so stay nearby!
Makes about 30-40 rangoons.
9 comments
Megan said:
January 12, 2010 at 8:55 pm
They look perfect!!
katie said:
January 12, 2010 at 11:23 pm
These look amazing!
Elizabeth F. said:
January 12, 2010 at 11:25 pm
I am obsessed with Crab Ragoons! Never occurred to me to try making them at home – yours look great!
Brianne Hasty said:
January 13, 2010 at 3:30 pm
Are you kidding me?!?!?!?! Wow. Yum!
Kelly-Anne Zayan said:
July 9, 2012 at 2:15 pm
I am also in college…and have become obsessed with these! thanks for the recipe, I’ve been searching for a long time for a good one. can’t wait to try it!
Alaiyo Kiasi said:
March 10, 2013 at 7:42 pm
Hi! Thanks for posting this recipe on the #SundaySupper chat today. I can’t wait to try it.
Alaiyo
Maeghan said:
March 10, 2013 at 7:52 pm
No problem! I love Chinese appetizers!
Angie said:
May 18, 2013 at 3:28 am
Sorry trying to save the reicipe
Terri said:
June 5, 2013 at 2:19 pm
This is how I make them! I do add a little soy sauce to the cream cheese, but I do add a package of imitation crab to 2 – 8oz pkgs of cream cheese. Mix together. 1 heaping tsp. of mixture to wonton, then top with a few scallion and fold up. I make about 10 or so, then fry a few at a time IN A WOK. Then, continue on making more.
I make my own Sweet & Sour sauce and my own Blooming Onion Sauce for parties! They are ALWAYS A HIT!! 🙂