Sunday, November 14, 2010

Two recipes for Crab Rangoon

Recipe One 


1/2 lb. canned crabmeat
1/2 tsp. A-1 Steak Sauce
1 egg yolk, beaten
1/4 tsp. garlic powder
1/2 C. chopped scallions
1 8 oz. package cream cheese, room temperature
3 dozen wonton wrappers


  1. Combine crabmeat, steak sauce, egg yolk, garlic powder,scallions and cream cheese until it forms a pastelike consistency.
  2. Place rounded spoonful of mixture in center of each wrapper. Wet each side with water to help seal when closed. Bring 4 corners together and pinch to seal.
  3. Deep-fry at 375 degrees until golden brown.

Recipe Two

1 8 oz. pkg. cream cheese
1 6 oz. can crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 tsp. Worcestershire sauce
1/2 tsp. lite soy sauce
1 pkg. 48 won ton skins
vegetable spray coating


  1. In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. To prevent won ton skins from drying out, prepare one or two Rangoon at a time.
  2. Place 1 tsp. filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal.
  3. Lightly spray baking sheet with vegetable coating. Arrange Rangoon on sheet and lightly spray to coat. Bake in 425 Fahrenheit degree oven for 12 to 15 minutes, or until golden brown.
  4. Serve hot with sweet-sour sauce or mustard sauce. Alternately, the Rangoon can also be fried in oil

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