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Crispy Crab Rangoon Recipe
Crispy Crab Rangoon Recipe photo by Taste of Home

Crispy Crab Rangoon Recipe

Read Reviews (2)
5 2
Publisher Photo
“My husband loved the appetizers we ordered at a Chinese restaurant so much that I was determined to make them at home,” relates Cathy Blankman of Warroad, Minnesota. “After two more trips to the restaurant to taste them again and about four home trials, I had them perfected.” TIP: “I often make the filling earlier in the day to save time later,” Cathy says.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 2 green onions, finely chopped
  • 1/4 cup finely chopped imitation crabmeat
  • 1 teaspoon minced garlic
  • 16 wonton wrappers
  • Oil for frying
  • Sweet-and-sour sauce

Nutritional Facts

2 each equals 90 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 153 mg sodium, 11 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. In a small bowl, beat cream cheese until smooth. Add the onions, crab and garlic.
  2. Place about 1-1/2 teaspoons in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners over filling and press to seal. Repeat.
  3. In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, in batches, for 1-2 minutes or until golden brown, turning once. Drain on paper towels. Serve with sweet-and-sour sauce. Yield: 16 appetizers.
Originally published as Crispy Crab Rangoon in Quick Cooking September/October 2005, p7

Nutritional Facts

2 each equals 90 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 153 mg sodium, 11 g carbohydrate, trace fiber, 3 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Crispy Crab Rangoon(2)

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Apr. 30, 2014

These are wonderful! I've always baked my crab rangoon in the past; however, this recipe is so easy to prepare and tastes so good, that I plan on making it this way from now on! One word of advice: they do cook very quickly, so have everything ready to go before you start frying them.

MY REVIEW
Reviewed Dec. 28, 2007
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