Easy Crab Rangoon Recipes

Steps:

• Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
• Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.
• Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t's in the center of each wrapper.
• Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.
• Place all 6 in the hot oil and repeat process.
• By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.
• You want them a nice golden color.
• When done remove with a slotted spoon and drain on paper towells.
• Repeat until done.
• Try to share.

Steps:

• Pick over the crab to remove pieces of shell.
• Use only about 1/2 t of filling for each wonton.
• 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)!
• Deep fry at 350º until golden brown and crispy.
• Blot on paper towels.

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:

• In medium bowl, combine all ingredients except wonton skins and butter.
• Mix until well blended.
• Place 1 teaspoon filling in center of each wonton skin.
• Moisten edges with water.
• Fold in half to form triangle, pressing edges to seal.
• Pull bottom corners down and overlap slight; moisten one corner and press to seal. (Usually there is a diagram on the wonton package. I think they look like little kerchiefs.).
• Arrange on baking sheet that has been coated with vegetable spray.
• Brush with melted butter.
• Bake in 425º oven for 12-15 minutes, or until golden brown.
• Serve hot with desired sauce.
• NOTE: I like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly!
• NOTE: These can also be fried, if prefer.

Steps:

• Soften the cream cheese in the microwave for about thirty seconds.
• Add all the other ingredients (except wonton chips) and mix well.
• Pour dip into an oven-safe casserole dish.
• Bake for 30 mins at 350 degrees, or until dip is hot and bubbly.
• Meanwhile, cut wonton wrappers in half on the diagonal.
• Spray wontons lightly with oil using kitchen spritzer.
• While the finished dip is resting, turn oven up to 375 degrees.
• Lay wontons on baking stone or cookie sheet in a single layer.
• Bake wontons 4-6 minutes or just until golden brown. Watch closely as they burn easily.
• Remove from pan and allow to cool on a plate layered with paper towels.
• Serve the dip with fried wonton chips (or pita chips, vegetables or crackers.).

Steps:

• In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).
• In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.
• Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.
• In small batches, fry the wontons 3 to 5 minutes, or until golden brown.

Steps:

• Preheat oven to 350°. In a small bowl, beat cream cheese and mayonnaise. Stir in green onions, paprika, lime juice, garlic powder and soy sauce. Fold in crab., Spoon 2 teaspoons filling in the center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold opposite sides over filling, pressing centers together to seal. Repeat with remaining sides, making a four-pointed star. Repeat., Transfer to an ungreased baking sheet. Bake 15-18 minutes or until golden brown. Serve with mustard.

Steps:

• In a small bowl, beat cream cheese until smooth. Stir in onions, crab and garlic. , Place about 1-1/2 teaspoons in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, in batches, until golden brown, about 1 minute on each side. Drain on paper towels. Serve with sweet-and-sour sauce.

Steps:

• Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
• Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
• Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
• Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

Steps:

• In a 1 quart saucepan over medium low heat, heat oil until smoking.
• Meanwhile, in a small bowl,c ombine crab, cream cheese and marinade.
• Mix with a fork until well blended.
• Fill and fold won ton skins according to directions on the package.
• Use about 1 tsp of filling in each.
• Fry won tons one at a time in hot oil for about 10 seconds or until golden brown.
• Remove with a slotted spoon and place on paper towels to drain.
• Serve warm or room temperature, using more marinade as a dipping sauce, if desired.

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:

• 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:

• In a large bowl, mix together the cream cheese, a pinch of salt, soy sauce, and sugar until well combined. Gently fold in the crab meat and scallions until evenly incorporated.
• Place a wonton wrapper on a clean surface in a diamond orientation. Brush the edges of the wrapper with the beaten egg. Scoop 3 tablespoons of the crab filling onto the center of the wrapper and flatten slightly with a spoon. Fold the sides of the wrapper inwards to cover the filling, then roll the wonton up, starting from the bottom and working upward to seal. Repeat with the remaining wrappers and filling.
• Fill a large pot halfway with peanut oil. Heat over medium-high heat until the temperature reaches 375˚F (190˚C). Set a wire rack over a baking sheet.
• Working 3-4 at a time, fry the egg rolls in the hot oil until the wrappers are puffed and golden, about 2 minutes, flipping halfway to ensure even color. Transfer to the wire rack and sprinkle with salt.
• Serve the egg rolls with your favorite dipping sauce, such as sweet and sour sauce.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.
• Combine the cream cheese, sour cream, onion, garlic powder, and sugar in a bowl, and beat until soft and well mixed. Lightly stir in the flaked imitation crab meat.
• Fill a bowl with lukewarm water. Remove a wonton wrapper from the stack, and cover the stack with a damp paper towel to keep the wrappers from drying out. With your finger, wet two adjoining edges of the wrapper with water, and place about 2 teaspoons of filling in the center. Fold the wrapper into a triangle shape, pressing out all the air and sealing the edges well. Place the filled wonton on the prepared baking sheet while you finish filling and folding the wontons.
• Bake in the preheated oven for about 15 minutes, until the wonton edges turn brown and crisp. Serve immediately.