Crab rangoon recipe?

Question

They recently closed the wok and roll in my area and

I LOVED their crab rangoons!

And now I have a taste for them

but at the restaurants here the filling is kinda bitter.

So does anyone know any recipe for crab rangoons that taste like Wok and Roll's, sweet not bitter.

Thank You

Answer 1

Crab Rangoons........the Best

Ingredients

20-40  wonton wrappers or lumpia skins

16 ounces cream cheese

1 teaspoon worcestershire sauce

1 teaspoon soy sauce

8 ounces crabmeat

1  green onion

1 pinch salt and pepper, to taste

1 pinch sugar

egg whites or water

Directions

1. Let Cream Cheese sit out for about 15 minutes.

2. Chop up Green Onion and Crab Meat.

3. Mix Everything except egg whites and wontons in a bowl.

4. Spoon mix into wontons and fold into a flower shape.

5. Seal the wontons with egg white (water doesn't work as well).

6. Fry the Crab Rangoons in about 2 inches of oil.

7. Enjoy!

http://www.recipezaar.com/139545

(*-*)

Answer 2

I do not know where you are

I am 35 miles east of Kansas City moand a chef at a local casino

But I can say that the amount of real crab will greatly increace the sweetness of the finnishes product

1 pound cream cheese

2 ounces sliced chives

4 ounces crab meat (fresh)

1 tsp crushed red chillies

salt and pepper to taste

wrap in wonton wrapper and fry until desired color is reached

enjoy

Answer 3

Crab Rangoon

1/4 cup sour cream

2 (8  ounce) packages cream cheese, at room temp

3/4-1 cup crabmeat, picked

2 green onions, sliced thin

1 clove garlic, minced (large clove)

1 teaspoon ginger, minced

2 teaspoons soy sauce

1 teaspoon sugar

wonton wrapper (I buy 2 packages as I'm never quite sure how many I'll end up with)

oil (for frying)

Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.

Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.

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.

Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.

Place all 6 in the hot oil and repeat process.

By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.

You want them a nice golden color.

When done remove with a slotted spoon and drain on paper towels.