MAKING CRAB RANGOON WONTONS AT HOME!
Crab rangoons are super easy to make, cream cheese, green onions, crab meat, wonton wrapper, garlic and Worcestershire sauce are the MAIN ingredients! I'm also making my dipping sauce, known as sweet and sour sauce from scratch! You can make these in the air fryer.
Make these at home and compare them to your near Chinese restaurant!
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Crab Rangoon | Crispy Crab & Cream Cheese Won-tons with Sauce | 2 folding techniques | Honest Cooks
These deep-fried crab and cream cheese won-tons with garlic and scallions are the perfect snack for any occasion! Pair these with a cold beer of your choice and you have yourself a party!
#crabrangoon #deepfriedfood #friedwontons #partyfood
This recipe will make between 12-16 rangoons depending on the size of your won-ton wrappers.
Here is what you will need for this recipe:
For the crab rangoons:
1. Wonton wrappers, 12-16 sheets. Can be found in any grocery store.
2. Canned crab, rinsed and dried: 4 oz
3. Cream cheese, plain: 4 oz
4. Scallions, finely chopped: green parts of 2-3 sprigs
5. Garlic, minced: 1 clove
6. Fish Sauce: 1 tsp
7. Soy sauce: 1 tsp
8. Oil, to deep fry: about 500 ml
For the dipping sauce:
1. Sriracha: 1 Tbsp
2. Sweet N' Sour Sauce: 2 tbsp
3. Rice vinegar or white vinegar: 1.5 tbsp
4. Brown sugar: 1.5 tspn
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????Crab Rangoon Recipe????
8 oz Imitation Crab (cut into 3rds)
8 oz Cream Cheese (softened)
3 finely sliced Scallions
2 tsp minced Garlic
1 tsp Soy sauce
1 tsp Sugar
1/4 tsp White Pepper (black pepper works too)
1/4 tsp Worcestershire sauce
30-40 Wonton Wrappers
Mix all of the following ingredients until well combined. In the center of a wonton wrapper place about 1 tablespoon of the crab mixture. Wet edges with water fold in half and bring in the 2 corners to the center and close up each side. Make sure all sides are sealed.
Fry on medium high till golden crispy, serve with your favorite sauce and enjoy!
Crab Rangoon Dip with Wonton Chips
If you like crab rangoon, you will LOVE this dip. It's creamy, cheesy and full of crab!!
1 block (8oz) cream cheese at room temperature
1/4 cup (57g) Japanese mayo *see notes
1 tsp granulated sugar
1 tsp Japanese rice vinegar
1/2 cup (40g) shredded sharp cheddar cheese
1/2 cup (40g) shredded mozzarella cheese
small handful of extra cheese for topping
1 cup (150g) lump crabmeat
wonton wrappers, or crusty bread
oil for frying
Add the cream cheese, mayo, sugar and rice vinegar to a mixing bowl. Mix well until you get a soft and creamy texture with few lumps.
Add in the cheese and mix again, then add the crab meat and fold this in gently so you don't break apart the crab too much.
Transfer to a baking dish and flatten the top. Sprinkle with a small handful of cheese and bake at 350°F/180°C for about 25 to 30 minutes until the top bubbles and is slightly browned.
In the meantime, prepare the wonton chips by cutting the wonton skins into triangles. Cut the square wontons at each point, then again so you get 4 triangles out of each wonton wrapper.
Deep fry at about 375°F/190°C until the wontons turn a light golden brown. Make sure to fry only a few at a time since these cook quickly and shake the oil out of each chip with a tong. Place the chips on paper towels to soak up excess oil.
Garnish with scallions & enjoy!
Chinese Takeout Recipes: Crab Rangoon
Chinese takeout classics ????
It’s CRAB RANGOON
— I wanted to keep this recipe simple, but feel free to add more seasonings if you’d like!
Alternative ingredients: soy sauce, green onion, garlic powder, Worcestershire sauce, sriracha, Japanese mayo, etc.
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— @jasmineandtea
Serving size: 15 pieces
Ingredients
- 1 block (8oz) cream cheese, softened
- 1 tsp sugar
- pinch of salt
- 6 crab sticks, roughly chopped (you can substitute lump crab as well)
- 15 wonton wrappers + side of water
Instructions
1. Add the cream cheese, sugar and salt to a bowl and mix until smooth. You can use cream cheese straight out of the refrigerator, but it will be more difficult to mix. That’s why I let it sit out until it’s come to room temperature.
2. Roughly chop the crab and add it to the bowl. Mix again.
3. Lay out your wonton skins and add a tablespoon of filling in the middle. You don’t want too much and you don’t want too little in order for these to have a nice shape. A tablespoon is the perfect amount. Pinch together the opposite ends, then do the same for the remaining two. Then, pinch the four sides and make sure not to leave any gaps. You don’t want the filling to seep out when cooking!
4. Deep fry for about 1 minute until golden brown. You can alternatively brush/spay with oil and air fry.
— I used corn oil to fry these, but you can also use canola or vegetable oil
Serve with sweet chili sauce & enjoy!
#shorts #crabrangoon #chinesefood #asianrecipes
THE BEST CRAB RANGOONS | THE GOLDEN BALANCE