Crab Rangoons - Restaurant Quality

[Cheesefood]

Easy to make and YUMMY.

1 package of wontons
2 packs of softened cream cheese (get the cheap stuff)
1 pound of imitation crab meat (or real if you want)
1/4 cup white sugar
2-3 tbsp chinese mustard

YIELD: 50 rangoons


Mix the cheese, crab, sugar and mustard together. Spoon about a tablespoon onto each wonton, then fold triangularly. After all are done, cover with saran wrap and put in the fridge for at least 1/2 hour to set. Remove and quickly fry.

Great for a party.

 

[Ize]

Awesome recipe. :rockin: Thanks man.


Ize

 

[SwAMi75]

We some some from a Thai place that are pretty much the same as everywhere else, but they have curry powder in them. I guess it's powder.....the filling is yellow, and tastes like curry. You suppose you could use the same mixture, and just mix in some curry powder?

 

[Cheesefood]

We some some from a Thai place that are pretty much the same as everywhere else, but they have curry powder in them. I guess it's powder.....the filling is yellow, and tastes like curry. You suppose you could use the same mixture, and just mix in some curry powder?

Some places throw in a little green onion, some use more mustard, some use farmer's cheese. I'm sure that cury isn't out of the question. I like the smell of curry, but I live in the land of Indian restaurants and my neighborhood has a large Indian population so every Sunday, it smells like curry. Not bad at first, but after 5 years of it you kind of get tired of smelling curry.

 

[Reverend JC]

I would go with the green onion and use about half the sugar so they are not too sweet. If you like them sweet then by all means go with it.

 

[JnJ]

This thread need pictures!!

 

[aekdbbop]

thats funny, my swmbo and i were looking for a recipie and here we are...

 

[Cheesefood]

Just a note:

The sugar serves one very important function: it helps to bind everything together so that the filling doesn't leak out in the fry oil. You can offset the sweetness by increasing the amount of chinese mustard you use in the mix. It took me about 3-4 times before I realized the sugar trick.

This recipe is entirely made-up on my own.

When you serve these, serve them with a mixture of sweet and sour sauce mixed with chinese mustard.

 

[Alamo_Beer]

holy crap thats awesome!

I LOVE crab rangoons especially w/ green onions...

these'll deffinalty be in the fryer soon..

thanks!

 

[LouT]

Those sound fantastic and easy, maybe St. Pattie's Day snacks!

 

[Tophe]

Im going to have to try these!. How long do you fry them for?

 

[Cheesefood]

About 30 seconds on each side, unless you hve a deep fryer, then 30 seconds total. As soon as the wonton gets the slightest shade of tan, pull them out.

They're a huge party hit.

Alternatively, the filling by itself makes a great dip.

 

[krispy d]

eating these tonight! thanks

 

[bubbachunk]

What about freezing these?

 

[avaserfi]

I just made some of my own recipe a day ago. Pictures and all. Mine is a spicy crab rangoon and I have never had a better one in any restaurant.

Spicy Crab Rangoons

1lb cream cheese
1/2 bunch green onion, diced
2-5 tbsp Sriracha, to taste
1-2 tsp garlic powder, to taste
8oz-12oz imitation crab meat*
salt, to taste

1 package won ton wrappers

Canolla oil for frying

*I typically don't like this stuff, but there is no reason to use real crab meat in this dish.

Let the cheese sit out for a little while so it is softer and easy to mix. Mix together all the filling ingredients thoroughly. Place a tablespoon size lump of the mixture on each on the won ton wrappers and fold however you want (use water as sealant). Once folded, lay flat on a cookie sheet or plate and refrigerate for 30 minutes. Heat up some oil (350-375* F) and fry them until golden brown. Drain on a paper towel and eat up.

When I am really lazy, I will use a small saucepan and pour about 1/2" of oil in it, frying one side then flipping it over and frying the other.

Regardless of the method you use, avoid over filling the pan. You don't want the temperature of the oil to drop too much, if it does they won't be as crispy.

If you want to freeze them, after they have been cooled in the fridge, transfer (while still on a plate/cookie sheet) to the freezer for another 30 minutes to an hour. Once they are solid you can toss them in a bag. They can be fried directly from the freezer without a problem.

Be sure not to have them touching when you put them in the fridge/freezer because they will stick together.

Pictures:

 

[dontman]

I do my rangoons with no mustard but with worcestershire and a tablespoon of minced garlic to set off the crab. I always use real crab because the fake stuff may look real but it does not has the flavor necessary for this dish.
This has been a favorite to eat and serve to guests for the wife and I for 15 years. Never have found any in a restaurant that were as good. The wrappers always seem too thick in the chinese takeout version.

 

[avaserfi]

I do my rangoons with no mustard but with worcestershire and a tablespoon of minced garlic to set off the crab. I always use real crab because the fake stuff may look real but it does not has the flavor necessary for this dish.
This has been a favorite to eat and serve to guests for the wife and I for 15 years. Never have found any in a restaurant that were as good. The wrappers always seem too thick in the chinese takeout version.

In my recipe the fake crab (i.e., fish) isn't really much for flavor, it is more about a subtle sweetness to counteract the spice and texture. It is fine to substitute real crab, but I don't see much a point in this instance as my note in the recipe says.