"This is said to be the closest to the rangoon served at a certain asian food chain. The rangoon can also be fried in oil." — LunarCrystal
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1 (8 ounce) package
1 (6 ounce) can
crabmeat, drained and flaked
green onions with tops, thinly sliced
light soy sauce
I've made this recipe (or a variant) nearly half a dozen times for house parties, and every time I make it I tweak it a little bit because the flavor isn't quite there. This time I think I've nailed it: I add about 3T of mayo to increase the creamy consistency, substitute sweet onion for green, reduce worcestershire to about 1/2t and increase soy to about 1t. I also add 1/2t of lemon juice, 2T of grated parmesan, and 1/2t of white sugar. I grease a muffin pan and add the mixture to the center of the wonton wrapper. I then fold up all four corners to the center and pinch off, then place in the muffin tins and bake as directed. It looks a little different, as you can see the filling inside of the openings of the wonton "cups", but that means it can hold more dipping sauce (sweet & sour)! I suppose with all these changes I should just submit a new recipe, but so far this has been the best base for crab rangoon.
These were ok. I agree that they needed something. I coudn't even taste the garlic. They were'nt bad though. I actually fried them and that worked out well. I think maybe less cheese more crab and something else for flavor. Spinach maybe? Parmesan cheese? I may try these again.
These turned out great, but just a little bland. So the next time I added 2 sticks of chopped up celery and lots of sugar. When the sugar melts it really makes a differance in the flavor. I also used fake meat, much more flavor.
Very good, I always order these when I eat Chinese. I do prefer them deep fried because it just gives them a little extra crunch. Thanks for the recipe!!
I love this recipe. I changed it a little for my taste but it was great. I used a 1/4t of garlic powder b/c I didn't feel like chopping garlic. I also added 2t of milk, 1t of parsley, and a 1/4t of sugar. The sugar is important. It adds that sweetness you find in restaurant rangoons.
I used this filling for stuffed mushrooms with very good results
These turned out great! Make sure you have a dipping sauce if you like the rangoons a little on the sweet side. Or like another reviewer, add a little sugar. Otherwise, they are great. Oven makes them crispy and not greasy like regular takeout.
Delicious recipe, howver I could not find wonton wrappers and wasn't excited about making my own, so we put the crab mixture on slices of toasted french bread with melted monterrey cheese - YUMMY!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 97
Wontons are stuffed with cream cheese and crabmeat and baked crisp.
See how to make a hot and creamy crab dip served in a bread bowl.
See how to make a creamy crab dip baked in a bread bowl.