Best 3 Crab Rangoons Recipes
Crab rangoons are a delicious and versatile appetizer that can be enjoyed by people of all ages. They are made with a combination of crab, cream cheese, and seasonings, all wrapped up in a crispy wonton wrapper. Crab rangoons are a popular choice for parties, potlucks, and game days. They can also be served as a main course with a side of rice or vegetables. Whether you are a seasoned chef or a beginner in the kitchen, this article will provide you with the best crab rangoon recipe that will tantalize your taste buds and leave you craving for more. Get ready to embark on a culinary journey as we explore the secrets of creating the perfect crab rangoons.
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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:
- Use fresh crab meat: Fresh crab meat has a sweeter and more delicate flavor than canned or frozen crab meat. If you can, try to find fresh crab meat at your local seafood market.
- Don't overfill the wonton wrappers: When filling the wonton wrappers, be sure not to overfill them. This will help prevent the wontons from breaking apart during frying.
- Fry the wontons in hot oil: When frying the wontons, be sure to use hot oil. This will help them cook quickly and evenly.
- Serve the wontons with a dipping sauce: Crab rangoons are typically served with a sweet and sour dipping sauce. You can find a variety of recipes for dipping sauces online or in cookbooks.
Conclusion:
Crab rangoons are a delicious and easy-to-make appetizer that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can make these tasty treats at home. So next time you're looking for a fun and flavorful appetizer, give crab rangoons a try!
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