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Monday, February 18, 2013

Crab Rangoons

We were all set on picking up Chinese takeout for dinner after a busy Sunday afternoon.  Well, since I can't leave well enough alone, obviously, we ended up making these as part of our meal.   You will be absolutely flabbergasted to know how easy these are, and that there's not much to them at all.... and if you are like me, you will say to yourself "Wow, I've been paying HOW MUCH for an order of these at a restaurant?!" 

My son decided that he didn't want crab in his, however, and asked for chicken.  HUH??!!  So being the accommodating short order cook that I am sometimes, I divided the filling and turned some of them into Southwestern Chicken Rangoons!  So if this recipe seems a bit schizophrenic, just know that this is the general nature of our family!

Ingredients:
  • 8 oz cream cheese, softened
  • 1/4 tsp garlic salt
  • 1/4tsp Worcestershire sauce
  • several grinds of black pepper
  • 3 oz lump crabmeat, drained (or imitation crab)
    • Substitute 3-4oz chopped Southwestern seasoned cooked chicken breast strips for the Southwestern Chicken Rangoons instead of the crab.
  • 1 green onion, chopped sliced
  • about 14-18 wonton wrappers






Step-by-Step:
Combine softened cream cheese with garlic salt, Worcestershire sauce, and black pepper.
1/4 tsp garlic salt
1/4 tsp Worcestershire sauce
several grinds of black pepper
Stir in sliced green onions.
1 large green onions, thinly sliced (about 2 Tbsp)
This is the filling that I separated before adding the crab.  This one is for the chicken rangoons.  Disregard if making all crab rangoons.
Stir in crab meat.
About 3 oz lump crab meat (or imitation crab), drained

Again for the chicken option, dice the Southwestern flavored cooked chicken finely.
Mix the chicken into the cream cheese mixture.
A few tablespoons of chicken - proportional to how much filling you have.
For both recipes again..

Add 2 teaspoons of filling to the center of a wonton wrapper.   Make sure you don't get any on the edges because that could prevent them from sealing properly.
Wet the edges of the wrapper with your finger dipped into a small bowl of water.  This will create our seal.
Start with touching "corner 1" to the adjacent "corner 2."  (not the one diagonally across from it)

Next bring "corner 3" up to meet "corner 2."
Finally bring "corner 4" up to meet "corner 3."  Basically, you just start in one spot and keep going around.
Make sure you press all the edges together so that none of the filling will escape.  Loss of cream cheese is always a sad moment!
Fry them a few at a time in oil that is about 350 - 365 degrees F.   You may need to turn them over and use a slotted spoon to "hold them under" as they will just bob and float!
They only need to cook a minute or two to get gorgeous and golden brown!  Allow them to drain on a paper towel lined plate.
As the mom, I reserve the right to taste test everything before I serve it... just to make sure its edible, right?! :)


So here we have them!  Gorgeous, right?!
I served these with a bottled sweet and sour sauce that I picked up in the Asian section of the supermarket.  These were just as great as the ones in the restaurant, and super easy to make!  These would be so great for a party!
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Looking for more great Appetizer or Asian recipes? 
Please visit my Recipe Index for many more recipes that you can make with and for your family!  Although these are most likely a Chinese-American invention, and not truly authentic Asian, we will still categorize them as Asian as a genre.

Order the Menu Musings Cookbook! 

Here are a few to whet your appetite!
Prosciutto and Phyllo Wrapped Asparagus Appetizers
Dill and Sun Dried Tomato Cucumber Rolls

 

Vietnamese Style Lettuce Cups

Written Method:

Combine softened cream cheese with garlic salt, Worcestershire sauce, and black pepper.  Stir in sliced green onions and crab meat. 

Add 2 teaspoons of filling to the center of a wonton wrapper.   Wet the edges of the wrapper with your finger dipped into a small bowl of water. This will create our seal.  Start with touching "corner 1" to the adjacent "corner 2."  Next bring "corner 3" up to meet "corner 2."  Finally bring "corner 4" up to meet "corner 3." Basically, you just start in one spot and keep going around.  Make sure you press all the edges together so that none of the filling will escape. Loss of cream cheese is always a sad moment!

Fry them a few at a time in oil that is about 350 - 365 degrees F. You may need to turn them over and use a slotted spoon to "hold them under" as they will just bob and float!  They only need to cook a minute or two to get gorgeous and golden brown! Allow them to drain on a paper towel lined plate.

1 comment:

  1. I love the use of the spoon as a dipping-sauce dish. Brilliant idea!

    ReplyDelete

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