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Best Crab Rangoon

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Ingredients

Adjust Servings:
2 (12 ounce) packages wonton wrappers (small)
2 (8 ounce) packages fat free cream cheese, softened
1 teaspoon ground ginger
1/2 teaspoon dried cilantro
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
3 tablespoons low sodium soy sauce
1 lb crabmeat or 1 lb imitation crabmeat, finely chopped
canola oil, for frying (or oil of your choice, 4 cups, more depending on size of pot or deep fryer)

Nutritional information

287.6
Calories
15 g
Calories From Fat
1.8 g
Total Fat
0.5 g
Saturated Fat
30.6 mg
Cholesterol
1247.6 mg
Sodium
43.6 g
Carbs
1.3 g
Dietary Fiber
2.6 g
Sugars
22.4 g
Protein
164g
Serving Size

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Best Crab Rangoon

Features:
    Cuisine:

    We got this recipe from a friend, after trying them at a get together. They are so good. We make these for our New Year's Eve Bash. We love them! Enjoy!

    • 55 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Best Crab Rangoon, We got this recipe from a friend, after trying them at a get together They are so good We make these for our New Year’s Eve Bash We love them! Enjoy!, My wife and I make this fairly often, and it’s awesome! It makes an awful lot though, but that’s OK It never goes to waste in our house!


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    Steps

    1
    Done

    Heat Oil in a Large Pot or Deep Fryer to 360 Degrees F (180 Degrees C). (we Usually Use a Large Pot.).

    2
    Done

    in a Small Bowl, Mix Together Cream Cheese, Soy Sauce, Ginger, Garlic, Parsley, Cilantro and Crabmeat.

    3
    Done

    Place 1/2 Teaspoon of the Cream Cheese Mixture Into the Center of Each Wonton Wrapper. Fold the Won Ton Wrapper Over the Stuffing to Make a Triangle or a Half Moon, Depending on the Shape of the Won Ton Wrappers You Have Purchased. Moisten the Edges With a Little Water, and Seal. Place Prepared Won Tons Under a Slightly Moist Paper Towel Until Ready For Frying.

    4
    Done

    Add 3 or 4 Wontons to the Hot Oil, and Cook Until Golden Brown, Turning Once. Set Aside on Paper Towels to Drain. Repeat Until All Wontons Have Been Fried. Serve Hot.

    5
    Done

    *baking Option: Brush Wontons With Canola Oil (or Oil of Your Choice), Then Bake Them at 350 Degrees F For 20 Minutes on a Cookie Sheet.

    6
    Done

    *variations: If You Do not Like Cilantro, You Can Add Green Onion. You Can Substitue the Crabmeat For Lobster or Chicken. You Can Leave the Meat Out All Together If You Prefer.

    7
    Done

    *note: I Make My Wontons Into Little Envelopes. Bring Each Corner Into the Center. They Will Slightly Overlap Each Other. use a Little Water to Help Seal Them Once They Are Connected. I Then Pinch the Edges So They Are Closed. This Shape Helps Make Sure No Filling Gets Out. You May Also Have Some Left Over Filling. You Can Eat It With Crackers or Bake It in Cresent Rolls. but a 14 Oz Pack of Wonton Wrappers Usually Works Best, but Haven't Been Able to Find Any in My Area For Some Time. a Second 12 Oz Pack of Wonton Wrappers Wouldn't Hurt, and You Can Use the Left Over Wrapper For Ravioli.

    8
    Done

    If You Double the Recipe, You Will Need 3 Package of Wonton Wrappers.

    9
    Done

    (if You Use Real Crab Meat, Make Sure Is It Is Throughly Drained.).

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    Elijah Nguyen

    Culinary artist showcasing his creative and innovative approach to cooking.

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