Crab Rangoon III Recipe
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Crab Rangoon III

By: LA VAUN  
"Crabmeat and cream cheese wontons make excellent appetizers. Leave out the water chestnuts, if desired. Serve with your favorite Asian-style dipping sauces."

Rating: This weblink has been rated 254 times with an average star rating of 4.3 Read Reviews (210)

Rate/Review | 8,212 people have saved this

What to Drink?
Wine Chardonnay
Cocktail Tom Collins
Chilled Non-Alcoholic Cherry Limeade I
Prep Time:
25 Min
Cook Time:
20 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 15 servings
 

Ingredients

  • 1 quart oil for deep frying
  • 1 (8 ounce) package cream cheese, softened
  • 2 (6 ounce) cans crabmeat, drained and flaked
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 tablespoons water chestnuts, drained and chopped
  • 1 (14 ounce) package wonton wrappers

Directions

  1. In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.
  3. Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.
  4. In small batches, fry the wontons 3 to 5 minutes, or until golden brown.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 203 | Total Fat: 11.7g | Cholesterol: 39mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2006 by Sweetpea 
This is a great recipe, but I baked the wontons instead of frying them for a healthier... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2005 by JD 
I was a little hesitant about trying out this recipe b/c of the mixed reviews, but with some... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2004 by Kelly Lunsford 
I used this recipe as a base for my crab rangoons. I thought there was a little too much crab... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2004 by LAURENNJ 
These are delicious. I rate them better than the restaurants, though in the restaurant... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2005 by Leilani Noel 
This is definitely an awesome recipe -- with a little tweaking. I followed the previous... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2006 by A Bowers 
Love this recipe, but for the inexperienced in this item...make them ahead of time and you may... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2008 by Jen G 
This one is THE BEST I've tried! Wow! The only change I made to it was no water chestnuts... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2006 by TchrJrHi 
I really liked these. I did add some green onions for color and used the imitation crab meat... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2004 by BONNIE 
Very crabby! I would probably only use half the amount of crab and/or increase the cream... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2003 by faybie77 
I made this for the Superbowl. Everyone loved them! I left out the water chestnuts. They... MORE

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