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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 34
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%
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DiB's

Crab Rangoon

Recipe #10712 | 1 hour | 30 min prep | add private note

⁽⁶⁵⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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.

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Featured Reviews for This Recipe

From: Chef #1449073

On Nov 15, 2009

Great recipe! My husband loved these!! They are just like our favorite resturant crab rangoons. I didn't change any of the ingredients, but I did cut the amounts in half since we are just a family of four. Thank You!!

0 people found this review helpful

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From: Cookie Lane

On Aug 24, 2009

I really liked making these! It was my first experience frying something so it made it even more exciting. These were delicious and a hit at a summer barbeque... I only wish that the the filling had a more prominent "wow" taste to it. Thanks for sharing!

1 person found this review helpful

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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.

58 people found this review helpful

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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.

44 people found this review helpful

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