How To make CRAB RANGOON
Ingredients
8
oz
cream cheese
6
oz
crab meat, can, drained and flaked
2
each
green onions, with tops, thinly sliced
1
each
clove garlic, minced
2
teaspoon
worcestershire sauce
1/2
teaspoon
soy sauce, light
1
pk
wonton skins, (48)
1
vegetable spray coating
Directions:
In medium bowl, combine all ingredients except won ton skins and spray
coating; mix until well blended. (To prevent won ton skins from drying
out, prepare one or two rangoon at a time.)
Place 1 tsp filling in center of each won ton skin. Moisten
edges with water; fold in half to form triangle, pressing edges to
seal. Pull bottom corners down and overlap slightly; moisten one
corner and press to seal.
Lightly spray baking sheet with vegetable
coating. Arrange rangoon on sheet and lightly spray to coat. Bake in
425 degree oven for 12-15 minutes or until golden brown. Serve hot
with sweet-sour sauce or mustard sauce.
Makes 48 appetizers.
(The person who gave me this recipe used to fry the crab rangoon
rather than bake it in the oven.)
How To make CRAB RANGOON's Videos
30-min. Crispy Addictive Crab Rangoon
30-min. Crab Rangoon. Crispy fried wontons stuffed with a delicious crab and cream cheese filling. A popular appetizer dish often served at Chinese-American restaurants but they have nothing to do with Chinese origin. In fact, this dish was created by Victor Bergeron, the founder of Trader Vic's. It goes back to as early as the 1930’s in America. This is my spin on the dish and I am telling you so it's dangerously addictive!
Recipe:
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Crispy Crab Rangoon Recipe & Sweet and Sour Chili Sauce! CiCi Li - Asian Home Cooking
Crab rangoon is a very popular Chinese American appetizer. It’s like crispy fried wonton, that’s packed with cream cheese and crab meat. We’ll also make a sweet and sour chili dipping sauce to go with it. Would you like some? Let’s get started with this super delicious crab rangoon recipe!
Crab Rangoon Written Recipe:
炸蟹角,中文影片:
Serves: 12
Prep time: 35 minutes
Cook time: 20 minutes
For the sweet and sour chili dipping sauce:
1 cup water
1 tablespoon rice vinegar
3 tablespoons ketchup
3 tablespoons sugar
1 tablespoon sambal oelek
3 garlic cloves, minced
1 tablespoon cornstarch
3 tablespoons water
For the crab rangoon:
12 wonton wrappers
8 ounces Philadelphia cream cheese
1 1/2 cups crab meat, minced
2 stalk scallions, minced
1 tablespoon soy sauce
1/2 teaspoon sugar
Pinch of white pepper
4 cups extra light olive oil, for frying
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CRAB RANGOON EXACTLY LIKE TAKEOUT #SHORTS #CHINESEFOOD
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INGREDIENTS
1 pack wonton wrappers
8 oz cream cheese
8 oz chopped imitation crab meat
1/4 cup sliced green onion
1 tbsp kewpie mayo
1/4 tsp hondashi (optional)
1/2 tsp garlic powder
1 tsp sesame oil
Dash of ground black pepper
Oil for frying
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MAKING THE MOST POPULAR CHINESE DISH IN AMERICA - DEEP FRIED + AIR FRIED! | SAM THE COOKING GUY
Get 50% off your first 6 bottle box PLUS a bonus bottle with Bright Cellars!
▪️We're making Crab Rangoon, the most popular Chinese dish in the US, both air fried and deep fried to see which one is the best!
00:00 Intro
00:58 Making the filling
5:00 Bright Cellars Ad
6:37 Finishing the filling
6:49 Making dipping sauce
7:15 Forming the Crab Rangoons
9:10 Deep frying & air frying
10:50 Plating & Visual Comparison
11:50 First Bite
13:51 Outro
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Crab Rangoon
I'm sure people have made crab rangoon from the crab. But from a king crab?! Even better. And bigger.
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MAKING CRAB RANGOON WONTONS AT HOME
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