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

    Crab Rangoon. Photo by Miss ~V~

    1/6 Photos of Crab Rangoon

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Dib's's Note:

    You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!

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    Ingredients:

    Yield:

    individ ...

    Units: US | Metric

    Directions:

    1. 1
      Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
    2. 2
      Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.
    3. 3
      Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t's in the center of each wrapper.
    4. 4
      Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.
    5. 5
      Place all 6 in the hot oil and repeat process.
    6. 6
      By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.
    7. 7
      You want them a nice golden color.
    8. 8
      When done remove with a slotted spoon and drain on paper towells.
    9. 9
      Repeat until done.
    10. 10
      Try to share.

    Browse Our Top Crab Recipes

    Ratings & Reviews:

    • on March 20, 2002

      Here's a little tip for making crab Rangoon: make sure you squeeze out all the air before sealing the wonton. If you don't a huge bubble will form when they're deep fried causing them to pop open. There are 2 bad things that occur when that happens: the filling gets very greasy; and you get very burned with spatters of hot oil.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 02, 2002

      55

      We made these for 20 people,during the holidays.They were wonderful.Everyone complimented them.I love them at Chinese restaurants,now I can make my own.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2002

      55

      This recipe is excellent. I did make a mistake because I made them and froze them without cooking first. Tonight, I took them out to defrost them and they did not want to seperate. However, the taste is so good. At the Oriental restaurants when I have this dish, it is usually very pastey, very thick. This recipe is light and tasty. I will make this again. We had this and geosa and that was our Friday night pizza substitute this week. Glad we left the pizza at the store.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (88)

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    Nutritional Facts for Crab Rangoon

    Serving Size: 1 (611 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 34.1
     
    Calories from Fat 30
    87%
    Total Fat 3.3 g
    5%
    Saturated Fat 1.8 g
    9%
    Cholesterol 10.5 mg
    3%
    Sodium 43.6 mg
    1%
    Total Carbohydrate 0.5 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.4 g
    1%
    Protein 0.6 g
    1%

    The following items or measurements are not included:

    crabmeat

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