Best 4 Restaurant Style Crab Rangoon Recipes

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Indulge in the delectable flavors of Restaurant-Style Crab Rangoon, a delightful appetizer that combines the richness of crab, the creaminess of cheese, and the crispy crunch of wonton wrappers. These bite-sized treats are perfect for any occasion, whether it's a casual get-together or an elegant party. With our comprehensive guide, you'll learn how to make this classic dish from scratch, using fresh ingredients and simple techniques. We've included two irresistible variations: the traditional Crab Rangoon with a creamy filling and the unique Avocado Crab Rangoon with a refreshing twist. Get ready to impress your friends and family with these delicious and easy-to-make appetizers.

Let's cook with our recipes!

CRAB RANGOON



Crab Rangoon image

Best and authentic Crab Rangoon recipe with cream cheese, crab and wonton wrapper. These Crab Rangoon are fail proof and much better than Chinese takeouts!

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 20m

Number Of Ingredients 6

1 cube (8 oz./226 g) Kraft Philadelphia Regular Cream Cheese, room temperature
2 oz. (56 g) crab meat or 2 sticks imitation crab meat, finely diced
1 tablespoon powdered sugar
1 pinch salt
20 wonton wrappers
oil, for deep frying

Steps:

  • Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.
  • Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.

Nutrition Facts : Calories 26 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 20 pieces, Sodium 69 grams sodium, Sugar 1 grams sugar

CRAB RANGOON



Crab Rangoon image

Provided by Jeff Mauro, host of Sandwich King

Time 55m

Yield 36 wontons

Number Of Ingredients 15

1 cup sugar
1/2 cup pineapple or orange juice
1/2 cup rice wine vinegar
1/4 cup maraschino cherry syrup (from the jar)
1/4 cup ketchup
Pinch kosher salt
1 1/2 tablespoons cornstarch
8 ounces lump crab meat
8 ounces cream cheese, at room temperature
2 green onions, fine dice
1 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
36 wonton wrappers
1 large egg, beaten
Vegetable oil, for frying

Steps:

  • For the sweet and sour sauce: Add the sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt to a 3-quart saucepan over medium-low heat and cook, stirring, until the sugar is dissolved. Combine the cornstarch with 1/4 cup water in a bowl and mix well; add this to the sugar mixture. Turn the heat to medium-high and cook, stirring constantly, until the mixture thickens, 3 to 4 minutes. Chill in the refrigerator until ready to serve.
  • For the wontons: Combine the crab, cream cheese, green onions, soy sauce and Worcestershire sauce in a large bowl. Mix well to combine; I found using your hands can sometimes be the best way. Lay out the wonton wrappers on a clean work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Moisten the edges of the wrappers with a little of the egg wash, then fold each into a triangle. Press to seal the wontons, squeezing out any trapped air; this will ensure that the wontons stay closed during frying.
  • Heat 2 inches oil in a deep-fryer or a Dutch oven to 375 degrees F. Fry a few wontons at a time until golden brown, 3 to 4 minutes. When you add the wontons to the oil, the temperature will drop about 10 degrees. Try to keep the temperature maintained at 360 degrees F. Remove to a paper towel-lined plate or sheet pan fitted with a wire rack. Repeat with the remaining wontons. Serve with the sweet and sour sauce and enjoy!

JUST LIKE THE RESTAURANT.... CRAB RANGOON



Just Like the Restaurant.... Crab Rangoon image

Make and share this Just Like the Restaurant.... Crab Rangoon recipe from Food.com.

Provided by Capncrunch

Categories     Crab

Time 45m

Yield 50 Appetizers

Number Of Ingredients 7

12 ounces cream cheese, room temperature
1/2 teaspoon soy sauce
1/4 teaspoon garlic powder
2 green onions, minced
3/4-1 cup crabmeat, picked
50 wonton wrappers
oil (for frying)

Steps:

  • Cream the cheese, soy sauce, garlic powder, and green onions; stir in crab meat.
  • Place 1 teaspoon filling just below center of each won ton wrapper.
  • Roll up wrapper, leaving top half unrolled.
  • Moisten the right and left corners with water; bring them over filling and press firmly to seal.
  • Fry a few at a time in oil heated to 375 degrees 2-3 mins., or until golden brown.
  • Drain on paper towel.

Nutrition Facts : Calories 46.9, Fat 2.5, SaturatedFat 1.3, Cholesterol 8.2, Sodium 71.1, Carbohydrate 5, Fiber 0.2, Sugar 0.2, Protein 1.2

CRISPY CRAB RANGOON



Crispy Crab Rangoon image

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

3 ounces cream cheese, softened
2 green onions, finely chopped
1/4 cup finely chopped imitation crabmeat
1 teaspoon minced garlic
16 wonton wrappers
Oil for frying
Sweet-and-sour sauce

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.

Tips:

  • Use fresh crab meat. Fresh crab meat has a sweeter, more delicate flavor than canned crab meat. If you can't find fresh crab meat, you can use frozen crab meat, but be sure to thaw it completely before using.
  • Don't overfill the wonton wrappers. If you overfill the wonton wrappers, they will be difficult to seal and will fall apart during frying.
  • Fry the crab rangoon until they are golden brown. This will ensure that they are cooked through and crispy.
  • Serve the crab rangoon with your favorite dipping sauce. Some popular dipping sauces for crab rangoon include sweet and sour sauce, plum sauce, and soy sauce.

Conclusion:

Crab rangoon is a delicious and easy-to-make appetizer that is perfect for any occasion. With a few simple ingredients, you can create a restaurant-quality dish that your friends and family will love. So next time you're looking for a tasty and impressive appetizer, give crab rangoon a try!

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