How To make Crab Rangoon 2

MAKING CRAB RANGOON WONTONS AT HOME!

Crab rangoons are super easy to make, cream cheese, green onions, crab meat, wonton wrapper, garlic and Worcestershire sauce are the MAIN ingredients! I'm also making my dipping sauce, known as sweet and sour sauce from scratch! You can make these in the air fryer.

Make these at home and compare them to your near Chinese restaurant!

Enjoy some ASMR

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How to Make Crab Rangoon - Restaurant Style

Learn how to make classic restaurant style crab rangoon found at every Chinese restaurant or buffet in America! These are super simple to make although they do take a little time to construct the traditional way. This recipe yields 48 crab rangoon and for not much more than what an 8 piece costs in the restaurants.

What you'll need:
1 (8oz) pkg cream cheese, softened
1/2 cup chopped or flaked imitation crab (krab)
2 green onions or scallions, sliced fine (green part only)
1/2 tsp grated ginger root
1/2 tsp sugar
1/4 tsp soy sauce
48 wonton wrappers (3 square)

Mix all ingredients except wonton wraps in a medium bowl until combined. Cover and refrigerate at least 1 hour, up to overnight. Before filling, let mixture come to room temp for at least a half an hour.
Take one of the wonton wraps and place a level tsp of filling onto the center. Using water and you finger, moisten the center of each side. Bring together the N and W sides, then the S and E sides and then all together into the middle. Set down and slightly push down to flatten the bottoms. Fry** in 350*F oil until golden brown. Serve with sweet and sour sauce and enjoy! Makes 48 crab rangoons.

**You can also bake these by spraying them lightly with nonstick cooking spray and placing them on a cookie sheet into a preheated oven although I have never had any luck baking them. Try out a few at a time at 350*F to see how they turn out before doing all of them to make sure it works for you.

The crab rangoon recipe you've been asking me for! | Marion's Kitchen #AtHome #WithMe

It's a restaurant staple in the US, but want do I think of it when I made it at home? Watch and see!
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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

Sorry, Mr. Crabs ???????? #crabrangoon #recipe #crispy #creamcheese #bentonoods #fyp

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????Crab Rangoon Recipe????

8 oz Imitation Crab (cut into 3rds)
8 oz Cream Cheese (softened)
3 finely sliced Scallions
2 tsp minced Garlic
1 tsp Soy sauce
1 tsp Sugar
1/4 tsp White Pepper (black pepper works too)
1/4 tsp Worcestershire sauce
30-40 Wonton Wrappers

Mix all of the following ingredients until well combined. In the center of a wonton wrapper place about 1 tablespoon of the crab mixture. Wet edges with water fold in half and bring in the 2 corners to the center and close up each side. Make sure all sides are sealed.

Fry on medium high till golden crispy, serve with your favorite sauce and enjoy!

Crab Rangoon Recipe from of one of my favorite content creators

Crab Rangoon Recipe from @thegoldenbalance


#shorts #CrabRangoon #recipe #cooking #frying #foodie

Chinese Takeout Recipes: Crab Rangoon

Chinese takeout classics ????

It’s CRAB RANGOON

— I wanted to keep this recipe simple, but feel free to add more seasonings if you’d like!

Alternative ingredients: soy sauce, green onion, garlic powder, Worcestershire sauce, sriracha, Japanese mayo, etc.

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— @jasmineandtea

Serving size: 15 pieces

Ingredients
- 1 block (8oz) cream cheese, softened
- 1 tsp sugar
- pinch of salt
- 6 crab sticks, roughly chopped (you can substitute lump crab as well)
- 15 wonton wrappers + side of water

Instructions
1. Add the cream cheese, sugar and salt to a bowl and mix until smooth. You can use cream cheese straight out of the refrigerator, but it will be more difficult to mix. That’s why I let it sit out until it’s come to room temperature.

2. Roughly chop the crab and add it to the bowl. Mix again.

3. Lay out your wonton skins and add a tablespoon of filling in the middle. You don’t want too much and you don’t want too little in order for these to have a nice shape. A tablespoon is the perfect amount. Pinch together the opposite ends, then do the same for the remaining two. Then, pinch the four sides and make sure not to leave any gaps. You don’t want the filling to seep out when cooking!

4. Deep fry for about 1 minute until golden brown. You can alternatively brush/spay with oil and air fry.

— I used corn oil to fry these, but you can also use canola or vegetable oil

Serve with sweet chili sauce & enjoy!

#shorts #crabrangoon #chinesefood #asianrecipes