Hi Sabrina, this one was nice. Very close to what I recall. Yummy and served up with oyster sauce and duck sauce for dipping. I just use the standard brand that you get in produce section, any will do as long as they are wonton wrappers and not egg roll size. These were perfect! How did you do them in the air fryer? The recipe worked well. I did find the recipe particularly meaty, even after following the comment recommendation of using only half the crab meat.
I substituted real crab meat for the imitation and added green onion to the cheese mixture. This recipe definitely earned a spot in my cookbook of favorite recipes!! Thanks for sharing? This recipe makes a huge batch. I fried about a dozen, then assembled and froze the remaining ones. I made these last week and they turned out fantastic!
I used half real lump crabmeat and half fake I had some lump meat left over from a she-crab soup recipe. I added the green onions and just a tiny bit more Worcestershire sauce just a drip. But our taste buds need more bold.
I have 2 sweet and sour recipes on the blog. Either would be fantastic! These were delicious and super easy to make. Even better than the restaraunts. This recipe was easy and pretty yummy. I added green onions and some extra spices. All in all I think about there was just a little too much crab for this ratio, so I added 4oz more of cream cheese. I see that under the recipe section you give a description that includes green onions in the mixture, but yet the recipe list does not include green onions.
I like green onions in mine and would like to know if you cook yours with the green onions and what was the outcome?? Imitation crab meat is made with fish. This recipe is not vegetarian. I wish it were — I miss Crab Rangoon! If you do have a brand of crab that is not made from fish, would you mind sharing the brand? These are really good with avacado too instead of crab meat!
A little thai place in my home town used to do this. If you are making these ahead of time and freezing, no need to thaw before you fry them. Hope you enjoy them! Hi Sabrina, I would love it if people left comments after making the recipes.
It would be a great reference. Yes girl!!! I prefer the sweeter version so I added about a 1 T of powdered sugar and really liked the slight sweetness that added to the rest of the batch.
Oh my gosh, my boys would be thrilled if I made these at home. They LOVE them and yours look so delicious! I made this by your recipe but after cooking i had no crab left in the wanton oil temp was If the wonton opened up and the filling was out, it sounds like the wontons needed to be pinched a bit firmer to ensure no air was left inside before frying.
You want to make sure the inside is sealed properly. Hope this helps for next time. I guess I think the red flecks are crab flavored seasoning or something. Maybe it's one of those Americanized Chinese food items like lobster sauce that is usually served with shrimp and has no lobster in it.
Or maybe the filling is just pureed so smoothly that you don't detect the crab? O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy.
Louis, Missouri back in , while others give credit to a popular restaurant in the s via Epic Portions. According to the Portable Press , the dish is said to have been the genius idea of Trader Vic's, a Polynesian-style chain of tiki-themed restaurants.
This is curious, though, since their website says their claim to fame is actually the Mai Tai. No ingredients from a Mai Tai can be found in crab rangoon, though, but it is also possible that when you bite into the crispy appetizer, you won't find any crab, either.
Prep Time 15 minutes. Cook Time 5 minutes. Total Time 20 minutes. Ingredients 1 cube 8 oz. Instructions Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together.
Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage. Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.
Notes Use real crab meat if possible. Reader Favorites.
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