Whats the name of the cheese used in crab rangoons?

Question

Whats the name of the cheese used in crab rangoons?

Answer 1

Cream Cheese & Crab Wontons (also called Crab Rangoon)

1 Package of Wonton Wrappers

1 Egg (Beaten)

1 Package of Cream Cheese (Softened to Room Temperature)

1 Can of Crab Meat Drained (Lump-Style) or *1 Pound of Crab Legs

2 Tablespoon of Flour or 1 Piece of Toast

Oil for Frying

Sauce for Dipping

In a large bowl, mix the cream cheese, the flour (or toast), and the crab meat until well blended. Place one tablespoon of the crab and the cream cheese mixture in the middle of the wonton wrapper. Brush the egg around the edges of the wonton. Bring top corner over and press down the edges to seal. This will make a triangle shape. Bring both corners of the wonton to the top and pinch together to make final seal.

Heat oil in deep frying pan. Oil is ready for frying when you place a wonton in it, and the outside wrapper starts to bubble. Fry wontons until golden brown, approximately 2 1/2 minutes. * Only use meat from crab legs and not the cluster. Serves: 20

Answer 2

cream cheese

Answer 3

I call it "cream cheese"

In many places, including Ireland and parts of Spain, cream cheese is called simply Philadelphia, and in places in Latin America, including Argentina, Chile, and Mexico it is called Queso Filadelfia ("Philadelphia Cheese"). This is an example of a genericized trademark. Philadelphia is marketed in the UK, but non-branded cream cheese is rarely referred to as such.

Occasionally Neufchâtel (cheese) is used

Answer 4

They use cream cheese.

Answer 5

8 ounces cream cheese

8 ounces fresh crab meat or canned crab meat, drained and flaked

1 teaspoon red onion, chopped

1/2 teaspoon Lea & Perrins Worcestershire sauce

1/2 teaspoon light soy sauce

freshly ground black pepper, to taste

1 green onion, finely sliced

1 large clove garlic, smashed, peeled, and finely minced

1 package won ton wrappers

1 small bowl water

Oil for deep-frying, as needed

Combine the cream cheese and crab meat.  Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.

Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.

Answer 6

Cream Freshe (creme cheese) a young smooth very white  cheese.