Crab Rangoon Recipes

Crab rangoon is the most popular appetizer, especially in North America. It is considered to have originated in America as an Asian treat. It is commonly served at the American Chinese restaurants as a staple appetizer. Crab rangoon is made by a unique combination of four basic ingredients namely crabmeat, green/spring onions, cream cheese and wonton wrappers. Various seasonings used for crab rangoon include garlic, onion powder, season salt, soy sauce and steak sauce. You can also use a combination of dark soy sauce and sesame oil or Worcestershire sauce, which is a mixture of dark soy sauce, tamarind and vinegar for additional flavor. All the ingredients are mixed together and a spoonful of mixture is placed onto the prepared wonton wrapper. The wrapper is folded in the shape of a triangle or a flower, and deep-fried, until golden brown. Traditionally, crab rangoon is prepared by deep-frying. But, if you are conscious about high calories, then you can bake the filled wonton.

Crab rangoon can be made in several different variations. If you have shellfish allergies, then you can skip the use of crabmeat and use only seasoned cream cheese. You can use egg roll wrappers instead of wonton wrappers. Crab rangoon is usually served with different dipping sauces such as soy sauce, sweet and sour sauce or hot mustard sauce. While making the crab rangoon, always use fresh, cooked crabmeat. Bring the cream cheese to room temperature before use. If the filling is emerging out of the wrapper while frying, then you can seal the wrapper with water and cornstarch mixture or egg white. Well, now you must be very eager to try this mouth-watering dish. Isn't it? Just check out the following easy to make crab rangoon recipes.

Recipe# 1

Ingredients

1 can (6½ oz.) crabmeat, drained and flaked
1 tsp Worcestershire sauce
1 package wonton skins
2 green onions, chopped
1 package (8 oz.) cream cheese, softened
½ tsp soy sauce
¼ tsp garlic powder
Vegetable oil for frying

Directions

In a medium bowl, combine together crabmeat, cream cheese, chopped onions, garlic powder, soy sauce and Worcestershire sauce and mix it well. Place about 1 teaspoon of the mixture at the center of wonton skin wrapper. Fold it to form a triangle. Moisten its edges with water and press it to seal. Heat vegetable oil to 375 degree F and deep-fry the filled wontons, until golden brown. Serve with hot mustard sauce or sweet and sour sauce.

Recipe# 2

Ingredients

1 lb crabmeat, shredded
2 packages (8 oz) cream cheese, softened
1 package (14 oz) small wonton wrappers
3 tbsp dark soy sauce
1 tsp minced fresh ginger root
½ tsp dried parsley
½ tsp chopped fresh cilantro
1 quart oil for frying

Directions

In a small mixing bowl, combine together crabmeat, cream cheese, parsley, garlic, cilantro, ginger and soy sauce. Put one teaspoon of this mixture onto the center of the wonton wrapper. Fold the wrapper over the stuffing in the shape of a triangle or half moon. Moisten and seal its edges. Deep-fry the wontons in the preheated oil, until golden brown.

With these crab rangoon recipes, you can make delicious, crunchy appetizers for weekend parties and get appreciated for your culinary skills by your friends and family.