Crab Rangoon- 2 Ways
6 comments » 
At the Chinese restaurants I almost always order crab Rangoon, there’s just something about that sweet crab meat, the crunchy fried won ton and any number of dipping sauces that really speak to me! As part of our Chinese New Year celebration, I just knew these had to be on the menu. But what I didn’t realize is how easy they are to make!! Plus, you can either fry or bake them and as I found out by accident, the fried won tons are also good dipped in the crab mixture.
Yes, the next party I need to go to, I will be making baked or fried won ton strips to dip into the mixture as an appetizer and I only figured this out because I made some fried won ton strips and accidentally dropped a few into the bowl with the crab mix, so I scooped some up and wa-la another way to eat this delectable dish…
Crab Rangoon-2 Ways
Ingredients:
1 package (8 ounces) cream cheese-at room temperature
1 can (8 ounces) crab meat
1 tablespoon low sodium soy sauce
1/4 teaspoon garlic-chopped
1 can (8 ounces) water chestnuts-drained and chopped fine
1/4 cup green onions-chopped
2 packages won ton skins
1 egg-lightly beatenDirections:
In a medium mixing bowl beat the cream cheese until smooth. Add crab meat, soy sauce, garlic, water chestnuts and green onions; mix until well blended. With one corner of won ton skin toward you, put 1 teaspoon of filling in the center of bottom half of wrapper. Moisten lower two edges of skin with beaten egg. Bring top point of skin down to bottom point and seal edges to form a triangle. Brush a little egg on the front of the triangle's right corner and on the underside of the left corner. With a twisting action, bring the two moistened surfaces together and pinch to seal. Repeat process with remaining skins and filling.
2 ways to cook these:
1) Preheat oven to 425 degrees. Place Rangoon on a baking sheet coated with non-stick spray. Lightly spray the won tons with cooking spray and bake 8-10 minutes or until golden.
2) Preheat about 1 inch canola oil to 375 degrees in a heavy bottom pot. Put in about 6 at a time and heat fry about 1 minute on each side--watch carefully, because they go fast!!
Serve with sweet and sour sauce, plum sauce, hot mustard or any kind of dip that you like
I will be making this!!!!
Sounds full of flavor and really delicious
Mary x
I LOVE these but never thought to make my own..totally going to now! Thanks for another awesome recipe
I love these although I have never made them from scratch. I really should since I know they taste better than the frozen kind
Those look so nice and crispy and good!
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