Crab Rangoon

Crab Rangoon

Ready in 45 minutes
30 review(s) averaging 4. 77% would make again

Top-ranked recipe named "Crab Rangoon"

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these are made with wonton wrappers and will save you the trip to a specialty store if you do not have one nearby

"Very very tasty recipe. Unlike several other reviewers, I did use the chesnuts & they were still good, although I wouldnt mind trying it without them. Also, a little suggestion: Add about 2 teaspoons of soy sauce. It'll make them a little saltier. Andalso, this recipe yields a LOT of rangoons s o becareful"

- chefnuevav

Ingredients

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1 package wonton wrappers
1 16-oz package cream cheese
1 Can crab meat
1 Can water chestnuts
1 bunch Green onions

Original recipe makes 2

Dozen  

Preparation

Let creame cheese sit to room temerature, then mix with drained crab meat. Chop up drained water chestnuts and green onions, add to mixture. Beat until smooth. Using a small spoon, put enough of the crab mixture into a wonton wrapper that you may still be able to fold the wonton in two making a triangle, and sealing the edges with water. Bring the points of the wrapper together. You may bake or deep fry these. If deep frying, fry in a deep fryer until a golden brown. If baking, also cook at 400F until you see a golden color. Serve with duck sauce.

Credits

Added on Award Medal

Crab Rangoon of differnt shap and sizes photo by sherianniac sherianniac

photo by Zombiemassacre6 Zombiemassacre6

Calories Per Serving: 1314 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Crab Rangoon All 30 reviews

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Easy recipe and love making them. Always a hit when we take it to a party. If you don't want to go through the wonton wrapper part, the filling is also a hit by itself. We usually bring along a sweet and spicy dip for the side that we find in the grocery store.
katkris 4 months ago
nathanmaynard 10 months ago
Good not great. Needs a little garlic and soy sauce to make it complete
muel0297 1 year ago
I've made this recipe twice now and the second time I tried it with Lobster instead of crab and it was Amazing! Also the sweet hot Chilli sauce is a great addition to dip rangoons in
Elimene 1 year ago
Great! Won't be buying these from the china restaurant anymore! Didnt use water chestnuts and I fried them they were tasty!
Ashlee12 1 year ago
I love it
sweetcake5 1 year ago
katyrogers79 1 year ago
Not precisely what I was expecting. The onion flavor pretty much drowned out everything else. I'd say half a bunch would be sufficient, maybe less. I'd also recommend deep-frying. I didn't get very good results with the baking method.
dakotarussell 1 year ago
randimae22 1 year ago
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