MADAME WONG'S CRAB RANGOON
This is one of my favorite appetizers from my favorite cookbook, "Madame Wong's Long-Life Chinese Cookbook. These may be frozen after cooking them and then reheated for a few minutes in a hot oven.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 32 appetizers
Number Of Ingredients 11
Steps:
- Put the first six ingredients in a food processor; mix well.
- If not using a food processor, mix well with a spoon.
- Wet the edge of each won ton wrapper with egg white; put 1/2 tablespoon of the mixture in the center, bring edges together to form a triangle and press well to seal.
- Heat oil in a wok or frying pan to 375°F.
- Deep-fry triangles for 2 minutes.
- Serve with mustard sauce.
- Mustard Sauce: Stir mustard into water slowly until it becomes a smooth paste.
- Set aside for 15 minutes before using to allow flavor to mellow.
Nutrition Facts : Calories 188.3, Fat 17.1, SaturatedFat 3.7, Cholesterol 11.5, Sodium 128.4, Carbohydrate 5.8, Fiber 0.6, Sugar 0.2, Protein 3.4
CRAB RANGOON
The irresistible combo of crispy, fried egg noodle encasing molten cream cheese has made this snack a finger food mainstay. Though it has roots in mid-century Polynesian-style bars and restaurants, the imitation crab stick-filled fried wonton has been adopted by many American Chinese menus. The chef-consultant Eric Ehler designed the menu at Lazy Susan, a Chinese takeout spot in San Francisco; for his version of the classic dish, he uses Dungeness crab meat and adds scallions and lemon zest for color. As a child, Mr. Ehler loved to dip the fried wontons in egg drop soup, or use them as a scoop for rice.
Provided by Cathy Erway
Categories dumplings, finger foods, appetizer
Time 1h
Yield 42 to 50 pieces
Number Of Ingredients 12
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.
CRISPY CRAB RANGOON
My husband loved the appetizers we ordered at a Chinese restaurant so much that I was determined to develop a crab rangoon recipe to make them at home. After two more trips to the restaurant to taste them again and about four home trials, I had them perfected. -Cathy Blankman, Warroad, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 77mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
BAKED CRAB RANGOONS
When I'm dining out, crab rangoons are one of my go-to dishes. I decided to create a better-for-you version at home. -Emily Higgins, Wingdale, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 3 dozen.
Number Of Ingredients 10
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.
Nutrition Facts :
MADAME WONG'S CRAB RANGOON
Steps:
- Put the first six ingredients in a food processor; mix well. If not using a food processor, mix well with a spoon. Wet the edge of each won ton wrapper with egg white; put 1/2 tablespoon of the mixture in the center, bring edges together to form a triangle and press well to seal. Heat oil in a wok or frying pan to 375°F. Deep-fry triangles for 2 minutes. Serve with mustard sauce. Mustard Sauce: Stir mustard into water slowly until it becomes a smooth paste. Set aside for 15 minutes before using to allow flavor to mellow.
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