Best 3 Crab Rangoons Recipes
Indulge in the exquisite flavors of Crab Rangoon, a delectable appetizer that tantalizes taste buds with its crispy wonton wrappers, creamy crab filling, and sweet and tangy dipping sauce. Originating from Chinese cuisine, this iconic dish has captivated hearts worldwide. Our curated collection of Crab Rangoon recipes offers a delightful array of variations, ensuring there's a perfect recipe for every palate. From traditional to modern interpretations, these recipes cater to diverse preferences, dietary needs, and skill levels. Embark on a culinary journey, recreate these delectable morsels in your kitchen, and experience the symphony of flavors that make Crab Rangoon an enduring favorite.
Let's cook with our recipes!
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 :
AIR FRYER CRISPY CRAB RANGOONS
Easy and simple crab rangoons in the air fryer!
Provided by Brian Stroka
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Blend cream cheese and crabmeat together in a small mixing bowl. Place water in a small bowl.
- Place 1 tablespoon crab filling in the middle of a wonton wrapper. Brush water around all sides of the wrapper. Pinch 2 opposite sides of the wrapper together, then repeat with the other 2 sides to make a pocket. Repeat to make remaining rangoons.
- Set rangoons in the air fryer tray or basket and rub the outsides with olive oil. Set the air fryer to 300 degrees F (150 degrees C) and cook for 7 minutes.
- Plate and serve.
Nutrition Facts : Calories 341.2 calories, Carbohydrate 33.2 g, Cholesterol 51.5 mg, Fat 17.6 g, Fiber 1 g, Protein 12.3 g, SaturatedFat 7.2 g, Sodium 484.2 mg, Sugar 0.1 g
CRAB RANGOONS
I like being able to make things at home rather than paying for expensive take-out, and crab rangoons are easier to make than they look. Price wise, a take-out order for 8 is about $5 where I live. Buying all the goods at the store, you can make 20-25 for about the same cost. The amount made varies every time I cook these, as my...
Provided by Stephanie Krone
Categories Seafood Appetizers
Time 35m
Number Of Ingredients 11
Steps:
- 1. Since most packages of wonton wraps have double the wraps needed, you can double the recipe or freeze the extra wraps in a tupperware. Extra filling can be frozen, also.
- 2. Start by heating your oil on low and finding a good pair of tongs or high-temp-safe slotted spoon. Put the softened cream cheese in a bowl and beat it a little first, to make it more workable. I sometimes add about 1/2 a tablespoon of milk to speed this up. Then add all the spices and mix well. Finely chop the surimi and the green onion. Mix those into the cream cheese also. **If you have extra filling left at the end, serve it hot or chilled as chip dip. Yum!**
- 3. Filling the wraps works best if done on a cutting board or plate, as it can get a little messy. Beat the egg yolk in a little bowl or cup, you'll use this as a "glue" to hold the wraps together. With one of the corners pointing up, scoop about a tablespoon of filling into the center. Any more filling makes it harder to seal and fry. Using a pastry brush or clean paintbrush, spread a small amount of the egg yolk along each edge of the wrap.
- 4. Bring the bottom corner up to meet the top corner. Seal the edges tightly, being careful not to tear the thin wrapper. The whole thing will look like a pudgy triangle. Paint a little bit of yolk on all of the corners and fold them in slightly so they don't open while frying. **There are many variations on folding, I use this one as it's the easiest for me to do and it stands up well to frying.**
- 5. Fry the rangoons on med-low heat on each side until the wraps bubble and turn golden-brown. About 3mins per side, this depends on your type of stove, etc. Doing them in small batches works well (filling 5 at a time and then frying those), as the filling can make the wrap a little soppy if it sits too long. Scoop them out with tongs or a high-temp-safe slotted spoon. Set them on a cooling rack over a cookie sheet lined with newspaper to catch the extra oil that drips off. This helps keep them crispy because they're not sitting in grease. Let cool a bit, then enjoy the tasty goodness!
Tips:
- For a more authentic flavor, use real crab meat instead of imitation crab.
- If you don't have wonton wrappers, you can use egg roll wrappers instead.
- Be sure to seal the wontons tightly so that the filling doesn't leak out during frying.
- Fry the wontons in hot oil until they are golden brown and crispy.
- Serve the crab rangoons with your favorite dipping sauce, such as sweet and sour sauce or soy sauce.
Conclusion:
Crab rangoons are a delicious and easy-to-make appetizer that is perfect for any occasion. With a crispy wonton wrapper and a creamy crab filling, they are sure to be a hit with everyone who tries them. So next time you are looking for a tasty snack or appetizer, give crab rangoons a try. You won't be disappointed!
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