Whats that recipe for crab ran coons and egg rolls?!


Question: any ideas what i need to make them any ideas its for a party i am having for my daughter and she loves these


Answers: any ideas what i need to make them any ideas its for a party i am having for my daughter and she loves these

I agree- it's easier to orger these from a take-out recipe, but if you insist, here are two Crab Rangoon recipes I found on About.com. The first needs a deep fryer, the second you can do in the oven- it's more like a dip.


Crab Rangoon
From Rhonda Parkinson,

My version of the popular appetizer. Yields 48 Crab Rangoon.
INGREDIENTS:
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
1 package won ton wrappers
1 small bowl water
Oil for deep-frying, as needed
PREPARATION:
Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.

Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.

Baked Crab Rangoon Recipe
From Rhonda Parkinson,
Nothing beats the flavor of traditional Crab Rangoon. But, if you're not comfortable with deep-frying, here is an easy to make alternative in which the wonton wrappers and cream cheese are baked, and then the cream cheese is served as a dip with the crunchy wonton chips.
INGREDIENTS:
24 wonton wrappers
Five-spice powder, as needed, optional
Cream Cheese Dip:
8 1/2 ounces crabmeat, drained if using canned meat, and flaked
8 ounces cream cheese
1 teaspoon chopped red onion
1 - 2 green onions, diced
1/2 teaspoon Lea and Perrins Worcestershire Sauce
1/2 teaspoon soy sauce
Freshly ground black pepper, to taste
PREPARATION:
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Spray 2 baking sheets with non-stick spray.
Combine the cream cheese and crab meat mixture. Stir in the remaining ingredients, mixing thoroughly.
Take a wonton wrapper and lightly dust it with the five-spice powder if using (about 1/8 teaspoon). Cut the wonton diagonally so that it forms 2 triangles. Continue with the rest of the wrappers. (Cover the remaining wrappers with a damp cloth so that they don't dry out).
Arrange the wonton wrappers on the baking sheets. Place in the stove on the middle rack, and bake until they turn brown (5 to 6 minutes). Remove and cool.
Place the cream cheese in a medium sized baking dish. Bake until the cream cheese is heated through and just starting to bubble (18 to 20 minutes). Remove and serve immediately with the wonton chips for dipping. If desired, also serve hot mustard and/or sweet and sour sauce.

crab rangoon is fried crap stuffed with cream cheese. Would be easier maybe even cheaper to get them from chinese take out cause u need deep frier for both unless u get them frozen which are not as good and not much if any cheaper

I make these for my daughter. Just buy some wrappers (in the veggie aisle, usually), onion powder, chives( optional), cream cheese and crab. I use the canned imitation- in the tuna aisle. Mix together and put in the middle of wrapper. Fold and seal with a little water or egg brushed around the edges. Deep- fry until lightly brown. Enjoy.





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