Crab Rangoon Or Really Krab Rangoon Recipes

Steps:

• For the sweet and sour sauce: Add the sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt to a 3-quart saucepan over medium-low heat and cook, stirring, until the sugar is dissolved. Combine the cornstarch with 1/4 cup water in a bowl and mix well; add this to the sugar mixture. Turn the heat to medium-high and cook, stirring constantly, until the mixture thickens, 3 to 4 minutes. Chill in the refrigerator until ready to serve.
• 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. Lay out the wonton wrappers on a clean work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Moisten the edges of the wrappers with a little of the egg wash, then fold each into a triangle. Press to seal the wontons, squeezing out any trapped air; this will ensure that the wontons stay closed during frying.
• Heat 2 inches oil in a deep-fryer or a Dutch oven to 375 degrees F. Fry a few wontons at a time until golden brown, 3 to 4 minutes. When you add the wontons to the oil, the temperature will drop about 10 degrees. Try to keep the temperature maintained at 360 degrees F. Remove to a paper towel-lined plate or sheet pan fitted with a wire rack. Repeat with the remaining wontons. Serve with the sweet and sour sauce and enjoy!

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.
• Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

Steps:

• Beat together the cream cheese, garlic powder, and sugar until smooth. Scrape down the sides of the bowl and add the sour cream, c(K)rab, soy sauce, and sliced green onions. Beat until combined.
• Prepare a work space - you will need a surface that can be dried intermittently to fill the wrappers , a cookie sheet (and probably backup sheets) lined with wax paper to receive the filled wrappers, a small dish of water to moisten the wrappers so that they seal after being filled, and a towel to keep your workspace clean and dry. You will also need a paper towel-lined cookie sheet to place the fried rangoon on to drain after frying.
• Fill the wrappers by laying out six individual wrappers onto your prepared work surface. Place about a teaspoon of filling into the middle of each wrapper. Moisten the outside edges of the wrapper with water and then pinch opposite sides of the wrapper together above the filling. Alternately, you could fold the wrapper into triangles. Secure the seams of the wrapper by pressing the moistened edges together. Place onto the wax paper-lined cookie sheet in a single layer.
• Heat the oil to 350 Farenheit in a heavy bottomed pan on the stove over medium-high heat. Regardless of the width of the pan you should have 1" to 2" of oil in the bottom at all times. When the oil has reached the proper temperature, carefully drop individual rangoon into the hot oil. Do not overcrowd the rangoon - there should only be a single "layer" in the oil at a given time.
• Using a metal utensil (a slotted spoon or metal spider basket), turn the rangoon when they are browned on one side. When they are golden brown and delicious on both sides, remove the cooked rangoon to a paper towel-lined cookie sheet to drain and cool.
• If you are frying a portion of the rangoon and freezing the remainder for later, you will have best results if you place a single layer of the raw, filled rangoon on the wax paper-lined cookie sheet, ensuring that they aren't touching one another. Freeze the rangoon solid on the sheet and then put into a freezer bag, label, and return to the freezer. Then, whenever the urge to fry some up strikes you can take just the number you want from the freezer bag and leave the rest for later. Enjoy!

Steps:

• In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. , Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.

Steps:

• Remove the cream cheese from its packaging, set it in a large bowl and let it soften at room temperature for at least 1 hour.
• Make the dipping sauce, if desired: Stir the ketchup, sugar and rice vinegar in a small saucepan over medium-high heat and bring it just to a boil, whisking until the sugar dissolves. Set aside to cool completely.
• Add the scallions, lemon zest, sugar and salt to the softened cream cheese. Using clean hands, gently flake the crab meat into a separate bowl; pick out any shell fragments. Using a silicone spatula, mix the shredded crab into the cream cheese mixture until evenly incorporated.
• Unwrap the wonton wrappers from their packaging and separate them from one another. (This will speed up the process when filling them.) Stack them loosely and completely cover with a damp paper towel to keep them moist. Place 1 cup water in a nearby bowl.
• Place a wrapper on a flat surface, rotated in a diamond position. Spoon 2 to 3 teaspoons of the filling into its center, using another small spoon to assist scraping it off the teaspoon. Dip your index finger into the water, then use it to moisten the entire edge of the wrapper. To make a simple rangoon, fold the wrapper into a triangle by pulling one corner to its opposite corner, pressing out any air and sealing the wonton shut. To make a star-shaped rangoon, lift the left and right corners underneath between your index fingers and thumbs, and lift them up toward the center, pinching your index fingers and thumbs along the seams to fold each tip as you do it, so that a four-pointed star shape forms. Squeeze out any air, then seal the wrapper along the other two tips so the filling is entirely encased.
• Place the sealed rangoon on a sheet pan or flat surface dusted with flour as you repeat with the remaining wrappers and filling. Freeze them for at least 15 minutes (or up to 2 weeks in an airtight container) before cooking to ensure that they leak less during frying.
• Heat the oil in a large, heavy pot or Dutch oven to 350 degrees. (The temperature will fluctuate when frying, but make sure the oil doesn't smoke or dip below 300 degrees.) Keep the oil over a medium flame or half power on an electric range to help maintain the temperature. Working in batches, fry the rangoons until golden brown and crispy, about 3 to 4 minutes. Using a slotted spoon, transfer them to a paper towel-lined baking sheet.
• Let cool a few minutes before enjoying, as they will be lava-hot out of the fryer. Enjoy with the optional dipping sauce or another sauce of your choice.