Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Crab Rangoon
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- #11039
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
1 comment
ingredients
3 packages (8 ounce size) cream cheese
2 cans (6 ounce size) crab meat or fresh crab meat
1 tablespoon garlic powder
1 1/2 tablespoon onion powder
2 tablespoons white wine
1 tablespoon sesame oil
1/2 teaspoon salt
3 packages egg roll wrappers
directions
Mix all ingredients thoroughly. Cut about 1 1/2" off each dimension of wraps to make smaller. Use waste for fried wonton chips.
Spoon small amount of cheese into square wraps and seal with beaten egg mixture on a brush. Do not seal completely so air can escape. Deep fry medium/high heat 5 or 6 at a time in large saucepan.
Have one person wrap and another fry. Substitute some sour cream for cream cheese for creamier filling, that is the trend at the restaurants these days. La Choy duck sauce is good, but water it down a little, first. And there's nothing quite like Crab Rangoon for breakfast the next day! Enjoy.
added by
amandarfr
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
August 26, 2013
I used a little more cream cheese so it had a higher cream cheese to crab ratio. When I was prepareing the filling it just seemed too "crabby" so I added more, maybe an ounce more? I just went by feel.
December 20, 2009
I made a 1/2 portion of it and it was very very good. I didn't want to fry them either so I used mini fillo shells and baked at 350 for about 8min. or until the filling is hot. Also I love salt but this was a little salty for me so I think next time I'll either add a little less of salt or the garlic powder. Overall turned out better than I expected and I'll be making them for my familys Christmas get together.
It is very important to drain the juice from the crab and not have air pockets in the rangoon, otherwise the filling was very flavourful.
July 13, 2006
My husband and I love Crab Rangoons from our local Chinese food restaurant, and when I tried this recipe we were not disappointed...it was almost identical to those we love!! The only thing I am doing the next time I cook these is to actually cut the crab meat in half. We thought they were too "crabby" compared to the ones we usually eat, but other than that they were GREAT!
March 17, 2004
This is the first time I've tried to make crab rangoon and I made this for my husband (I don't like seafood). He loved them. The only thing he suggested would be to add more crab. I wondered about that as I made them - there is a lot of cream cheese in proportion to the crab. This recipe does make a huge amount of filling, so I have frozen several prepared rangoons - we'll see how those turn out in the future when we fry 'em up!