Crab Rangoon I

Crab Rangoon I

92 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Tanja
Recipe by  Tanja

“Everyone will love these bite-size, fried dumplings stuffed with crab. You can make these in advance of the festivities, and freeze on trays until party time.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
  2. In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
  3. Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
  4. Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.

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Reviews (92)

Rate This Recipe
kelly
116

kelly

I ended up throwing close to 30 of these away. These were soy sauce rangoons,not crab. WAY too much soy sauce. I remade the recipe using NO soy sauce and adding sliced green onion. ABSOLUTELY PERFECT. (and a little garlic powder)

Anna
77

Anna

Great recipe! The cilantro and ginger give it some nice flavor- and there's actually crab in it!!!! Nice! Most chinese restaraunts serve "cream cheese wontons" rather than actual "crab rangoons". If you're a fan of crab rangoons offered at these types of places (esp. buffets), cut the crab in 1/2, or even 3/4. Also- crab rangoons take a LONG time to make- the prep, the "stuffing", and the frying, that doesn't mean they suck, it just means they take time! I've sometimes used it as a conversation piece to a dinner party, while the guests are trickling in, I'm assembling them, and we all gather in the kitchen and talk while they're frying. They're gobbled off the platter as fast as i can make them. They're great with sweet and sour sauce. Also- as the recipe says- this recipe makes 10 servings! That's a lot of crab rangoon (which is NEVER a bad thing in my book!). 2 suggestions- if you want a smoother texture- use a food processor to finely chop the ingredients before mixing in the cream cheese. AND- for added flavor- green onion (or any finely chopped onion) and garlic also add good flavor. Thanks for a great recipe!

Flower Fan
67

Flower Fan

These were pretty good. I made the night before and reheated for 10 min at 200. Not as good fresh, but still tasty. Folded into envelopes so the mix didn't leak out. Served with duck sauce. Edit: I made them again today (12/04) and they turned out perfect! Here's what I did different: Used fresh parsley, added 1 tsp. chopped green onion, 1 1/2 T. La Choy soy sauce (cause I think it's less salty), sprinkle of salt, pepper & garlic salt, grated fresh ginger on microplane, 1 & 1/2 pkgs of cream cheese, 12 oz. of real crab meat, and 1 lb. package of egg roll wraps, cut in 1/4. My mixture came out perfect against the amount of wraps. I folded into envelope shape, dabbed w/ water and froze extra between sheets of wax paper. As a side note, the egg roll wraps are in the produce area of your grocer and I found fresh crab meat in a foil pouch by my seafood area (I live in the Midwest). My grocer said the crab is seasonal for the holidays... it it produced by Blue Star. I stocked up on the crab since it's good for over a year. Hope this helps everyone!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 393 cal
  • 20%
  • Fat
  • 25.6 g
  • 39%
  • Carbs
  • 23.9 g
  • 8%
  • Protein
  • 16.5 g
  • 33%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 778 mg
  • 31%

Based on a 2,000 calorie diet

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