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Crab Rangoons

July 12, 2011 6 Comments

So last week I made crab rangoons for the first time. We were in Boston for 4th of July weekend, and one of our friends invited us over to make sushi. This, of course, meant crab rangoons were on the menu too. And crab cakes. And peach margaritas. I dunno, it made sense at the time.

Anyway, turns out rangoons are really easy to make. Just mix up some cream cheese, chopped green onions, and shredded synthetic crab meat…

Scoop fat spoonfuls of filling into the center of some wonton skins…

And fold those suckers into adorable little wonton shapes. Triangular rangoons are easier to make, but I love that these look like little ladies in bonnets.

We originally made these to be an appetizer to our pre-planned dumpling dinner, but they were so good we just ate them for dinner instead. Great decision. They were wonderfully crispy and savory, with hot, creamy/gooey centers. Yum.

Crab Rangoons

Ingredients:
– 8 oz cream cheese, room temperature
– 1 cup synthetic crab meat, chopped or shredded
– 1/2 cup green onion, chopped
– 1-1/2 packets of wonton skins
– 1/2 cup water for sealing

Steps:
(1) Fill your fryer with oil and heat to 350 degrees.
(2) In a large bowl, mix together cream cheese, crab meat, and green onions until well-combined.
(3) Spoon about a teaspoon of filling into the center of a wonton skin, wet the edges of the skin with water, and fold it in half so that you get a rectangle with a lump in the center. Then, take the bottom two edges of the rectangle, where the skin is folded, and pull them gently together. The edges of the skin should fold inward, and you’ll get something that looks like a lady wearing a bonnet. (You can also just fold the wrapper corner to corner so that you have a triangle rangoon. Either way, make sure edges are tightly sealed.)
(4) Repeat however many times you need until all the filling is used up. (I made around 3 dozen rangoons.)
(5) Fry rangoons until they are dark gold in color — about 4.5 minutes.
(6) Enjoy while hot…but be careful not to burn your tongue on molten cream cheese!

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Filed Under: Appetizers, Asian, Seafood, Snack Tagged With: appetizer, chinese

Comments

  1. nancycreative says

    July 12, 2011 at 3:26 am

    I just love crab rangoons and it's hard for me to stop eating them whenever I'm at a buffet! These look really yummy!

    Reply
  2. Andrea the Kitchen Witch says

    July 12, 2011 at 1:40 pm

    Crab rangoons are some of the worlds best foods ever!! Even my 4 yr old loves them πŸ™‚ I'm happy to see green onions in yours, all too often the local chinese place skimps out and leaves the scallions out, a great disservice if you ask me πŸ™‚ You did a great job of shaping them too, the bonnets are adorable!

    Reply
  3. Jay says

    July 13, 2011 at 10:08 am

    hey…loved d colorful shots..superb recipe..
    Tasty Appetite

    Reply
  4. Junglefrog says

    July 13, 2011 at 3:10 pm

    Those look really delicious! And by your description also fairly easy to make. Gotta try this soon.

    Reply
  5. bobbi says

    July 19, 2012 at 9:46 am

    i’d love to see how to fold them into the ladies bonnets.

    Reply
    • justputzing says

      July 19, 2012 at 9:54 am

      Unfortunately, I don’t have any step by step photos of the folding. But, it’s really easy. Just spoon filling into the center of the square wonton skin, wet the edges of the wonton skin, and then fold the skin in half over the filling (so that you have a rectangle with a bulge in the middle). Press firmly around the edges and up around the filling bulge to seal the wonton skin shut. Then, take the two bottom corners of the folded wonton (opposite the two corners you just sealed — i.e., the two corners on the side with the fold vs. the sealed edges), and gently pull them together. Wet the corners, overlap one corner over the other, and press to seal. Voila — ladies’ bonnet! Hope that makes sense πŸ™‚

      Reply

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Hi! I'm Tina - D.C. based attorney, lover of reality and food-related television, stress-eater, and unabashed fantasy/sci-fi dork. Read More…

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