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Crab Rangoon – Immaculate Bites

Crab Rangoon – A crispy bite-sized appetizer of decadent cream cheese, real crabmeat and mouth-watering condiments wrapped in a wonton skin, grilled to perfection. Skip the line and make your favorite American Chinese takeout at home!

We love Chinese takeout here at home! In fact, whenever I don’t want to heat up the kitchen, my number one option is to order takeout from my favorite local Chinese restaurant. These fun, crispy, bite-sized appetizers are packed with!

But of course, there are times when we crave these beauties and want to make them at home. And my family didn’t mind being a guinea pig, they tried it and gave me their opinion. 😉

Crab with Crab Rangoon and Hot Sauce

What is Kani Rangoon?

Crab rangoon (crab rangoon puff or crab wonton) Appetizer like gyoza full of delicious combinations of Cream cheeseimitation or genuine crab, green onion, spicesThey are then wrapped in a special Chinese invention called a wonton wrapper and folded into a triangle to create a square star (we’ll show you how). Traditionally, crab wontons are fried and served hot or cold with a dipping sauce.

recipe ingredients

What you need for Crab Rangoon
  1. wonton skin You can usually find these wrappers in the refrigerator section of Chinese or Asian stores.
  2. Cream cheese This is the base for the filling and also the binder. Be sure to take it out of the fridge to soften before starting.
  3. crab meat For this recipe, use two 6-ounce cans of real white crab meat, drain and mince the crab meat. Squeeze out as much liquid as possible from the canned crab meat to keep the wrapper from getting soggy. Of course, you can use a crab imitation if you prefer.
  4. green onion and garlic Fresh green onions and minced garlic add exquisite flavor to the bean paste.
  5. Worcestershire sauce – Perfect for unique umami.
  6. Sriracha This ingredient enhances the flavor with a little heat in the traditional crab rangoon recipe. If you don’t like spicy food, don’t hesitate.
  7. creole seasoning The only non-traditional food in Rangoon is mine creole seasoning It takes your fillings to the next level with deeper flavor and a great chew in between. promise! You won’t regret adding this to your mixture.
  8. egg wash Mix the eggs with 1 tablespoon water and seal the edges of the wonton skins tightly.

How to make crab rangoon

mix cream cheese filling

prepare the ingredients

  • rapper – Set the wonton skins aside (store them inside the package or cover them to prevent them from drying out).
  • filling – Place all filling ingredients in a medium bowl. (softened cream cheese, crabmeat, green onions, garlic, Worcestershire sauce, sriracha, creole seasoning, salt, pepper)
Wrap the wonton skin around the filling
Perfectly grilled crab rangoon

how to fold wonton

  • fill and fold – Moisten all four edges of the wontons with a little egg wash and place a spoonful of the filling in the center of each wonton (I use less than a tablespoon). Fold into a triangle, press down to seal, and remove the air inside. Assemble using an egg wash-like glue, taking the left and right sides of the wonton and sealing it on top. Another instruction: Press opposite corners of wontons together to seal. Then stick the remaining two corners of her to the first two corners of her and bring all four corners together. (Photos 1-4)
  • preheat Turn oven to 375°F/190°C. Spray the baking sheet with cooking oil spray and place in the oven for about 5 minutes. Heating the sheet makes the bottom of the wonton crispy and delicious when baked. Remove the baking sheet from the oven and place the crab rangoons on it. Then apply a light coat of nonstick cooking spray.
  • bake – Filled wontons should be baked for 10-12 minutes. However, we recommend starting the check after 5 minutes. When they are crisp and golden, remove them from the oven. Serve with sweet and sour sauce or hot mustard sauce. (see how to fry in the recipe column. )
Crab Rangoon, Fresh and Incredibly Delicious

recipe variations

  1. Shrimp Rangoon – Replace the crab with diced shrimp for a more economical Rangoon.
  2. vegetarian rangoon – Great with diced and sautéed oyster mushrooms. The crab can be replaced with an equal amount of mushrooms.

tips and tricks

  1. Be careful not to add too many wontons. If 2 teaspoons is too much for the wrapper, try 1-1.5 teaspoons.
  2. To prevent Rangoon from swelling, press out the air before sealing.

advance instructions

These beauties can be assembled 4 hours ago Wonton skins dry out quickly in the refrigerator unless they are baked or fried. Then cover them loosely and store them in the refrigerator until ready to bake or fry.

To prepare these crab wontons in advance, assemble them ahead of time and place them in a single layer on a parchment-lined sheet pan, Quick freeze them for about 1 hourWhen it gets too hard to touch, transfer it to a ziplock bag and label it with the name and date of the recipe. freezing Your Raw Crab Rangoon six monthsNo need to thaw before frying (see frying instructions in recipe below).

How to eat and store

Serve these babies straight out of the oven with your favorite sauce. If you have leftovers, you can wrap them in paper towels and store them in an airtight container.To reheat Simply refrigerate the leftover crab rangoon, arrange on a baking sheet and place in the oven. 5-7 minutes at 300°F/150°C.

Crispy crab rangoon dipped in hot sauce

Frequently Asked Questions

What is wonton skin?

A wonton skin is a square sheet of dough made from. flour, eggs, water used in Chinese cuisineThe ingredients are the same as egg roll skins, but they are about 1/4 the size and thicker than Japanese gyoza skins. These wrappers can be fried, steamed, or boiled.

Is Kani Rangoon really Chinese?

No, it’s not. Chinese cuisine traditionally does not use cream cheese. In fact, you can find crab rangoon in Chinese restaurants, but it’s a classic American creation.

Fried crab and grilled crab rangoon

I honestly preferred the beautiful crunchy exterior of the fried rangoon. However, we have also included a baked version for those looking to keep the calories down.
If you are frying crab rangoon, fold the wonton skin into a star shape on the four corners and seal the edges with egg mixture while keeping air out of the wonton. The air inside expands with the heat, tearing open the wonton skin and spilling the filling onto the oil.
For how to bake, please warm the sheet first so that the bottom of the wonton will be crispy. Next, lightly spray the wonton skins with nonstick spray before placing them in the oven.

accompaniment to crab rangoon

These rangoons are a fun party appetizer or snack and can definitely be paired with other Asian takeout favorites like these.

Try more delicious crab recipes

Conclusion

Crab rangoon wrapped in crunchy wontons and creamy bean paste is a delicacy. Why not make this deliciousness at home? Please let me know how it went in the comments. ❤️

This blog post was originally published in October 2019 and has been updated with additional tips.

crab rangoon

Crispy bite-sized appetizers of decadent cream cheese, real crabmeat and mouth-watering condiments wrapped in wonton skins baked or fried until golden brown. Skip the line and make your favorite American Chinese takeout at home!about 20 rangoons

instructions

  • Set the wonton skins aside while you make the filling (store them in the package or cover them to keep them from drying out).

  • Place all other filling ingredients in a medium bowl.

  • Moisten the corners of the wonton wrapper with the egg mixture and place a teaspoon of the filling in the center.

  • Fold it into a triangle and press it closed while removing the air inside. Assemble using egg wash like glue.

  • Press opposite corners of wontons together to seal. Then take the remaining two corners of her and touch them to the first two to seal all four corners together.

  • Repeat with remaining wonton wrappers.

fry

  • A deep fryer is perfect for these. However, if you don’t have one, you can heat 2-3 inches of vegetable oil in a large deep skillet.

  • Additional wonton wrappers can be used to test the temperature. Put it in the oil so that it does not burn or burn. Adjust heat accordingly.

  • Fry 4-5 wontons at a time (depending on pan size) for about 45 seconds each (or until golden brown).

  • Arrange on a plate lined with paper towels to cool and fry the rest.

bake

  • Preheat oven to 375°F/190°C. Spray the baking sheet with nonstick cooking spray and place the baking sheet in the oven for about 5 minutes. Heating the sheet makes the bottom of the wonton crispy when baked.

  • Remove the baking sheet from the oven and place the wontons on top. Next, lightly spray the wontons with non-stick cooking spray.

  • It takes about 10 to 12 minutes to bake the wontons, but it is best to wait about 5 minutes before starting to cook. When they are crisp and golden, remove them from the oven.

  • Serve with sweet and sour sauce or mustard sauce.

Tips and notes:

  1. Try to squeeze out as much liquid as possible from the canned crab meat so the wrapper doesn’t get soggy.
  2. Wonton skins are usually available at specialty Chinese or Asian stores in the refrigerated area of ​​the produce department.
  3. Be careful not to add too many wontons. If 1 tablespoon is too much for your wrapper, try 1.5 teaspoons.
  4. To prevent Rangoon from swelling, press out the air before sealing.
  5. Please note that nutritional information is approximate and may vary significantly depending on the products used.

Nutrition Facts Table:

Serving: 2g| | calorie: 71kcal (Four%)| | carbohydrate: 2g (1%)| | protein: 2g (Four%)| | thick: 6g (9%)| | saturated fat: Fourg (twenty five%)| | Polyunsaturated fat: 0.4g| | Monounsaturated fat: 2g| | Trans fat: 0.002g| | cholesterol: 34mg (11%)| | sodium: 89mg (Four%)| | potassium: 62mg (2%)| | fiber: 0.3g (1%)| | sugar: 1g (1%)| | Vitamin A: 503IU (Ten%)| | Vitamin C: 2mg (2%)| | calcium: twenty fivemg (3%)| | iron: 0.3mg (2%)



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