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    You are in: Home / Chinese / Crab Rangoon Recipe
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    Crab Rangoon

    Crab Rangoon. Photo by deelicioussweets

    1/3 Photos of Crab Rangoon

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    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    20 mins

    2 mins

    tgobbi's Note:

    These are the crab rangoons I served the entire time I was in business. We made and served countless thousands of them.

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    Units: US | Metric


    1. 1
      Pick over the crab to remove pieces of shell.
    2. 2
      Use only about 1/2 t of filling for each wonton.
    3. 3
      Seal edges with beaten egg.
    4. 4
      (Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)!
    5. 5
      Deep fry at 350º until golden brown and crispy.
    6. 6
      Blot on paper towels.

    Browse Our Top Crab Recipes

    Ratings & Reviews:

    • on July 17, 2002


      for you crab rangoon lovers these are great. I never made them before and they are really easy to make. I used a little more cream cheese the second time I made them as a matter of personal taste. This is a keeper recipe.----thanks

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    • on March 26, 2013


      YUMMY!! Kids loved and so did us adults, one of the wayyyy better crab rangoon recipes out there! THANKS A BUNCH!!<br/>Update: made 3-26-2013: Still yummy but may almost double cream cheese next time and add a few splashes of milk, double worcestershire, and up the garlic. Made em quick and simple. Put the wrappers in muffin tins and fill with the mixture then bake at 350 for about 10-13 minutes. still yummy without all the grease! Crispier shell but also not as light and airy.

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    • on February 27, 2005


      I make these all the time, although with modifications. I use imitation crab because we have shellfish allergies in the family, and it's much less expensive. I use more worcestershire sauce, a little ginger, and green onions. I also usually add spring peas, defrosted and drained, or chopped broccolli florets, slivered snow peas, etc as a way to sneak more veggies into the kids diet. Because of the age of my assemblers I use water instead of egg to seal the edges, and we make them ravioli shaped using two wonton wrappers per rangoon rather than triangles. They're a bit bigger with more filling, and easier for the kids to make. Frequently they're sealed a little too zealously and are leaking filling before they even make it to the fryer, but generally they hold together quite well while frying. I've also noticed a definate difference in brand names of the wrappers we've used and I'll only get the Azumaya brand now, as they're lighter and crisper. The square wrappers are smaller than the other brand but because we use a different shape it's not an issue for us. We really love these, and make triple or quadruple batches and freeze them for reheating later. Thanks!

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    Nutritional Facts for Crab Rangoon

    Serving Size: 1 (397 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 50.2
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 2.1 g
    Cholesterol 27.8 mg
    Sodium 200.3 mg
    Total Carbohydrate 0.5 g
    Dietary Fiber 0.0 g
    Sugars 0.3 g
    Protein 2.9 g

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