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Crab Rangoon I
Crisp wontons filled with creamy, cheesy crab.

Serves: 4 - 6
Prep. Time: 2:00

8 oz. cream cheese - softened
6 oz. canned crab meat - drained, minced
1/2 tsp. soy sauce
1/4 tsp. garlic powder
12 oz. package won-ton wrappers
1 egg yolk - beaten


-
Cream together cream cheese, crab, soy sauce, and garlic powder.
-Place a scant Tablespoonful of filling onto the center of each wonton wrapper.
-Brush egg yolk on the edges of the wrappers, fold over in a triangle shape, and seal edges.
-Place filled rangoons in a single layer on a baking sheet lined with waxed paper.
-Freeze rangoons completely (takes approx. 1 hour).
-Deep-fry rangoons in 375 degree oil, turning once, until golden brown.
-Drain on cooling racks.

Notes: Dip this Asian finger food in duck sauce or sweet and sour sauce for extra flavor.

Make It A Meal: Serve with Sweet'N'Sour Chicken and Fried Rice. Finish the meal with Fortune Cookies.

Other Crab Rangoon recipes on this site:
Crab Rangoon II.

12 Visitor Comments About This Recipe
  • my husband loved these, I used Mrs. Dash as we don't use garlic and he ate nine of them by himself. Will definitely make these again. First time I've made anything like this.

  • I have tasted better. by the way leave out to soy sauce and try a teaspoon on minced young green onions

  • Your recipe gets a bid D-. It is nothing like the crab rangoon at restaurants here is the San Francisco Bay area. Your recipe was salty and the wrapper burned. I think a hint of curry is to be used and only use commercial grade wrappers in order to keep the filling from running out the sides. A big thumbs down on your recipe.

  • Served these last night for New Year's Eve. They were delicious. I used the soy sauce and a small amount of green onions. Much appreciated.

  • We love Crab Rangoons, and I make them for our Winston Cup race parties at least twice a month, I get great comments for my Crab Rangoons. I use 1 teaspoon of steak sauce in place of the soy sauce. I use the garlic though. And I wrap mine like an egg roll so the wrapper doesn't come open. It also helps if when frying you weight them down with a wok net strainer, for equal and all around frying. I'm definitely going to try the green onion in them though!

  • I have come to your website a few times, to compare what I think should be in something that I want to make, to what is actually in it. I have found it very helpful. Who ever wrote the comment about your recipe for Crab Rangoons sucking is just being mean, or else they can't cook, and are blaming it on you. I am from San Francisco too, and I think the recipe is fine.

  • I tried your recipe, wonderful, but I put a teaspoon of ginger in the mix. I did use the comment of weighing them down while frying, but I weigh my sausage won tons down as well.

  • Does help to use peanut oil and not regular oil, there is a big difference in the two.

  • it is a lot better if you add sour cream to loosen it up a bit and make it creamy.

  • i have tried your recipe for crab rangoons AND sweet and sour pork , and let me just say that they are better than what the restaurants around here can offer..i will definitely cook at home more often!! p.s. whoever says these recipes suck is a culinary schmuck that apparently cannot follow the directions on a simple recipe , much less boil water without burning it.

  • This was WONDERFUL! No need to go out for them anymore!

  • Just for a twist (as I do crab rangoons often) I also put a 1/4 to a 1/2 tsp. of chili sauce in them. Gives them just a hint of something that makes everyone go... hmmmmmm. I still dip them in sweet and sour, so the flavor is still like the original in that way, but.... I have never had a plate with one left! This site is great... it is the way I cook... Real! Keep up the good work.

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