1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 individual appitizers 12g Recipe makes 50 individual appitizers) The following items or measurements are not included below: 3/4 cup crabmeat |
||
| Calories 35 | ||
| Calories from Fat 30 | (87%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.4g | 5% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 40mg | 1% | |
| Potassium 15mg | 0% | |
| Total Carbohydrate 0.5g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.1g | ||
| Protein 0.8g | 1% | |
people who like this recipe also like:
Crock Pot Chicken W/ Black Beans and Cream Cheese...yum!
By: Jen Santiago
Crock Pot Cream Cheese Chicken
By: Dawn
Jo Mama's World Famous Spaghetti
By: Sharlene~W
Should Be Illegal Oven BBQ Ribs
By: Beverly Carson
" Whatever Floats Your Boat" Brownies!
By: Karen=^..^=
Crab Rangoon
By: DiB's
Aug 6, 2001
You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!
50 -60 individual appitizers
Ingredients
- 1/4 cup sour cream
- 2 (8 ounce) packages cream cheese, at room temp
- 3/4-1 cup crabmeat, picked
- 2 green onions, sliced thin
- 1 clove garlic, minced (large clove)
- 1 teaspoon ginger, minced
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- wonton wrapper (I buy 2 packages as I'm never quite sure how many I'll end up with)
- oil (for frying)
Directions
1
Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.2
Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.3
Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t's in the center of each wrapper.4
Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.5
Place all 6 in the hot oil and repeat process.6
By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.7
You want them a nice golden color.8
When done remove with a slotted spoon and drain on paper towells.9
Repeat until done.10
Try to share.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Try these recipes on Food Network:
Broiled Crab Backs with Fiery Pepper Sauce
Crab Cakes with Roasted Red Pepper Sauce
Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Crab
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > Asian
- Cuisine > North American > United States > Western > Pacific Northwest
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: MinnMomof2
On May 9, 2009
This was pretty good. Everyone raved about it. I fried a few but realized I didn't have time to deal with it and when they popped. Do make sure all of the air is out. I used an egg wash to help seal. I then heated the oven to about 425, brushed on peanut oil and baked them. I served on a buffet so I threw then in the crock pot to keep them warm. People loved them, I personally preferred plain cream cheese rangoon but everyone else loved them. Thanks!
From: KristeninUT
On Apr 1, 2009
Wonderful flavor and easy to mix up. Even my husband liked them, and he seems to be quite picky anymore. Took quite a bit of prep time for me. I did not flip mine over as 1 1/2-in. of oil in my pan covered these to the top and I didn't want the edges too browned. Will definitely make again!
From: tgobbi
On Mar 20, 2002
Here's a little tip for making crab Rangoon: make sure you squeeze out all the air before sealing the wonton. If you don't a huge bubble will form when they're deep fried causing them to pop open. There are 2 bad things that occur when that happens: the filling gets very greasy; and you get very burned with spatters of hot oil.
From: canbesweet_99
On May 2, 2005
Just a bit of advice for the 1st timers here, using peanut oil instead of veg. oil will give better results for the frying. Peanut oil is used in all chinese restaurants. You will notice a difference in color and taste of wonton wrappers.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved