Crab Rangoon II

Crab Rangoon II

17
cabs616 0

"These Chinese crab rangoons are better than the takeout kind! Bok choy is a Chinese cabbage that can be found in most grocery stores."
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Ingredients

25 m servings 312 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 491 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil for frying in deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C).
  2. Heat 1 tablespoon vegetable oil in a large skillet. Add garlic and onion, and saute for 2 minutes. Add bok choy and pea pods, and stir fry until the bok choy and pea pods are crisp-tender.
  3. In a large mixing bowl, combine crab, cream cheese, soy sauce and sauteed vegetable mixture. Drop mixture by 3/4 teaspoon into the center of a won ton wrapper. Fold the wrapper in half to make a triangle. Seal the wrapper around the mixture by wetting your finger with cold water and pressing the ends together.
  4. In batches, fry the dumplings in the prepared oil until golden brown. Drain on paper towels.

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.

Reviews

17
  1. 19 Ratings

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Most helpful positive review

These were very good after we made a couple of substitutions! We left out the cabbage, pea pods, minced onions, and garlic cloves. Instead we used green onions and garlic salt. It made it a b...

Most helpful critical review

I wouldn't use anything but the cream cheese, a bit of soy sauce, the crab, and the bok choy. Boil the bok choy first until its nice and soft. For me, having crunchy bok choy in the filling is r...

These were very good after we made a couple of substitutions! We left out the cabbage, pea pods, minced onions, and garlic cloves. Instead we used green onions and garlic salt. It made it a b...

these were delicious! but i think next time i'll make it without the bok choy and pea pods...they overpowered the taste of the crab.

I've made this a few times since I have found the recipe. I use pre-made won ton wrappers - they are pretty easy to find! Omitted the bok choy and snow peas. Add shrimp with the crab and put an ...

It was a great dish but it's hard putting those triangles together. Prep time was about 30-45 minutes for me.

this recipe is good/my first. i dont recommend using the whipped kind of cream cheese as i did, it makes the filling too sloppy. make sure the filling is FULLY refrigerated if not semi frozen ot...

Thanks for the tips - due to other reviews and not having bok choy or snow peas, I cut up some baby spinach, a little celery, and onion. Didn't want to overwhelm the crab and cream cheese. Used ...

I loved these. I dont know why people dont like them more. I had bok choy from my CSA box but didnt have the peas. The bok choy adds a very unique and wonderful taste. Only cut up the green leav...

I wouldn't use anything but the cream cheese, a bit of soy sauce, the crab, and the bok choy. Boil the bok choy first until its nice and soft. For me, having crunchy bok choy in the filling is r...

Would have been better without the garlic powder I think.