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-Sauté onion in butter until soft; remove from
heat. Stir in cream cheese, crab, cheese, garlic salt, salt,
and pepper; mix well.
-Place a scant Tablespoonful of filling onto the center of each wonton
wrapper.
-Brush egg 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 I.
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5 Visitor Comments About This
Recipe |
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I made the crab rangoon for an appetizer at a
party. Everyone loved them. They were the first to go.
Everyone loved them served with a Oriental sweet &
sour sauce, with a (use sparingly) side of Chinese hot
mustard.
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I left out the cheddar cheese,
added 1/4 tsp Worcestershire sauce and only used 1-8oz
package of cream cheese. They were wonderful!
-
Try and use peanut oil just like they do in
Chinese
places here. It works wonders and the crab rangoon is so much better.
-
Try this recipe using phyllo
pastry sheets instead of wonton wrappers!! To die for (even without
any dipping sauce!!)
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I made these in phyllo pastry
too (because I couldn't find wonton skins), and they were just as
good (albeit VERY rich). I found wonton skins today though, and
found that another little trick to ensure that the filling doesn't
seep out is to fold the corners of the triangle into the center, so
the rangoon resembles an envelope. Excellent recipe Robbie, I love
it and so does my boyfriend. We plan to present these the next time
we entertain.
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