Crab rangoon recipes?!
trying to make crab rangoons, any recipes!? Www@FoodAQ@Com
Answers:
One package of Wanton Wrappers!.!.!.
One package of cream cheese (roon temp)
One package of Imitation crab meat (minced finely)
4-6 green onions (minced finely)
warm the cream cheese and add the crab meat and green oinions after they have been minced finley!.!.!. mix well, allow to sit and the flavors will mingle and mix well, wait until the next day by storing covered in the fridge and they will be delish!.
Then add a tsp!. to each wonton wrapper, pinch closed and fry!.!. wait until golden
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CRAB RANGOONS - Ying 's Chinese Cookbook
1 Pkg!. Cream Cheese, softened
1/2 C!. Chopped Crab Meat or Imitation Crab Meat
2 Tbsp!. Garlic Chives (or green onions) chopped fine
1 pack Wonton Wraps
1 Egg White or Beaten egg for sealing the wraps
Oil for frying (I use peanut oil)
Preparation: Mix cream cheese, crab meat and chives in a container with a fork or chopsticks!. Take 1 tsp!. of the fillings and place it in the middle of the wonton wrap, then brush all four edges with egg white!. Hold wrap in both hands and lift up all four corners around fillings and join together at the top!. Pinch all the edges together to seal fully!.
Deep-fry: Heat 2 cups oil in a wok or medium saucepan!. When oil is hot, drop in 4 to 6 crab rangoons, fry about 3-5 minutes or until golden brown and crispy!. Drain on paper towels!. Serve and enjoy!
Saving and Reheating: The fried rangoons can be frozen in a plastic ziplock bag once they are cooled!. Reheat them on a cookie sheet in oven preheated to 400 degrees for 10 minutes!. Leftover wrappers should be stored frozen in a ziplock bag
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Crab Rangoon
1/2 lb crabmeat, drained and chopped
1/2 lb cream cheese, room temperature
1/2 teaspoon A-1 Steak Sauce
1/4 teaspoon garlic powder
3 dozen wonton wrappers
1 egg yolk, well beaten
1!. Combine crabmeat, cream cheese, A-1 Sauce and garlic powder!.
2!. Place 1 heaping teaspoonful of this mixture in the center of a won-ton wrapper!.
3!. Gather edges together, moisten with egg yolk and pinch to seal!.
4!. Deep fry in hot oil in bunches until golden brown, about 3 minutes!.
5!. Drain on paper towels!.
6!. Serve hotWww@FoodAQ@Com
One package of cream cheese (roon temp)
One package of Imitation crab meat (minced finely)
4-6 green onions (minced finely)
warm the cream cheese and add the crab meat and green oinions after they have been minced finley!.!.!. mix well, allow to sit and the flavors will mingle and mix well, wait until the next day by storing covered in the fridge and they will be delish!.
Then add a tsp!. to each wonton wrapper, pinch closed and fry!.!. wait until golden
===
CRAB RANGOONS - Ying 's Chinese Cookbook
1 Pkg!. Cream Cheese, softened
1/2 C!. Chopped Crab Meat or Imitation Crab Meat
2 Tbsp!. Garlic Chives (or green onions) chopped fine
1 pack Wonton Wraps
1 Egg White or Beaten egg for sealing the wraps
Oil for frying (I use peanut oil)
Preparation: Mix cream cheese, crab meat and chives in a container with a fork or chopsticks!. Take 1 tsp!. of the fillings and place it in the middle of the wonton wrap, then brush all four edges with egg white!. Hold wrap in both hands and lift up all four corners around fillings and join together at the top!. Pinch all the edges together to seal fully!.
Deep-fry: Heat 2 cups oil in a wok or medium saucepan!. When oil is hot, drop in 4 to 6 crab rangoons, fry about 3-5 minutes or until golden brown and crispy!. Drain on paper towels!. Serve and enjoy!
Saving and Reheating: The fried rangoons can be frozen in a plastic ziplock bag once they are cooled!. Reheat them on a cookie sheet in oven preheated to 400 degrees for 10 minutes!. Leftover wrappers should be stored frozen in a ziplock bag
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Crab Rangoon
1/2 lb crabmeat, drained and chopped
1/2 lb cream cheese, room temperature
1/2 teaspoon A-1 Steak Sauce
1/4 teaspoon garlic powder
3 dozen wonton wrappers
1 egg yolk, well beaten
1!. Combine crabmeat, cream cheese, A-1 Sauce and garlic powder!.
2!. Place 1 heaping teaspoonful of this mixture in the center of a won-ton wrapper!.
3!. Gather edges together, moisten with egg yolk and pinch to seal!.
4!. Deep fry in hot oil in bunches until golden brown, about 3 minutes!.
5!. Drain on paper towels!.
6!. Serve hotWww@FoodAQ@Com
Hot Crab Rangoon Dip with Wonton Chips
This is a lot less work than filling and frying the rangoons, and tastes just as good!
Ingredients
2 (8-ounce) packages cream cheese, cut into cubes
2 (6-ounce) cans lump crabmeat, drained and shredded
1 (10-ounce) can condensed shrimp bisque
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons soy sauce
1 scallion, finely chopped
For the Won Ton Chips:
Peanut oil
1 package won ton wrappers
Salt, to taste
Directions
Preheat broiler!.
Combine all ingredients in mixing bowl and stir to combine!. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly!.
For the Won Ton Chips
Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F!. Add won ton wrappers in batches to fry lightly!. Remove from oil and let drain on paper towels before serving!. Season with salt
Www@FoodAQ@Com
This is a lot less work than filling and frying the rangoons, and tastes just as good!
Ingredients
2 (8-ounce) packages cream cheese, cut into cubes
2 (6-ounce) cans lump crabmeat, drained and shredded
1 (10-ounce) can condensed shrimp bisque
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons soy sauce
1 scallion, finely chopped
For the Won Ton Chips:
Peanut oil
1 package won ton wrappers
Salt, to taste
Directions
Preheat broiler!.
Combine all ingredients in mixing bowl and stir to combine!. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly!.
For the Won Ton Chips
Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F!. Add won ton wrappers in batches to fry lightly!. Remove from oil and let drain on paper towels before serving!. Season with salt
Www@FoodAQ@Com