-Cream together cream cheese, crab, soy sauce,
and garlic powder.
-Place a scant Tablespoonful of filling onto the center of each wonton
-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
-Freeze rangoons completely (takes approx. 1 hour).
-Deep-fry rangoons in 375 degree oil, turning once, until
-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
Fried Rice. Finish the meal with
Other Crab Rangoon recipes on this site:
12 Visitor Comments About This
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.
have tasted better. by the way leave out to soy
sauce and try a teaspoon on minced young
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.
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.
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!
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.
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.
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
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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