Welcome again to the home of Easy Healthy Recipes on Budget & Easy Healthy dessert on Budget, Today i will guide you how to make “Crab Rangoon I”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
Don’t worry it’s easy! This delicious healthy recipe is easy to make and i walks you through the steps and all the ingredients on how to make it!
- “anna” : Great recipe! The cilantro and ginger give it some nice flavor- and there’s actually crab in it!!!! Nice! Most chinese restaraunts serve “cream cheese wontons” rather than actual “crab rangoons”. If you’re a fan of crab rangoons offered at these types of places (esp. buffets), cut the crab in 1/2, or even 3/4. Also- crab rangoons take a LONG time to make- the prep, the “stuffing”, and the frying, that doesn’t mean they suck, it just means they take time! I’ve sometimes used it as a conversation piece to a dinner party, while the guests are trickling in, I’m assembling them, and we all gather in the kitchen and talk while they’re frying. They’re gobbled off the platter as fast as i can make them. They’re great with sweet and sour sauce. Also- as the recipe says- this recipe makes 10 servings! That’s a lot of crab rangoon (which is NEVER a bad thing in my book!). 2 suggestions- if you want a smoother texture- use a food processor to finely chop the ingredients before mixing in the cream cheese. AND- for added flavor- green onion (or any finely chopped onion) and garlic also add good flavor. Thanks for a great recipe!
- “silvia” : These were pretty good. I made the night before and reheated for 10 min at 200. Not as good fresh, but still tasty. Folded into envelopes so the mix didn’t leak out. Served with duck sauce. Edit: I made them again today (12/04) and they turned out perfect! Here’s what I did different: Used fresh parsley, added 1 tsp. chopped green onion, 1 1/2 T. La Choy soy sauce (cause I think it’s less salty), sprinkle of salt, pepper & garlic salt, grated fresh ginger on microplane, 1 & 1/2 pkgs of cream cheese, 12 oz. of real crab meat, and 1 lb. package of egg roll wraps, cut in 1/4. My mixture came out perfect against the amount of wraps. I folded into envelope shape, dabbed w/ water and froze extra between sheets of wax paper. As a side note, the egg roll wraps are in the produce area of your grocer and I found fresh crab meat in a foil pouch by my seafood area (I live in the Midwest). My grocer said the crab is seasonal for the holidays… it it produced by Blue Star. I stocked up on the crab since it’s good for over a year. Hope this helps everyone!
- “tara” : This is a yummy recipe, and based on others’ reviews, I skipped the ginger and cilantro, and added just a splash of soy sauce. I also added a drop or two of hot sauce to liven it up a bit. Then I BAKED them at 350 for 20 minutes…or until lightly brown and crisp. Addictive and less fattening since they’re not fried. Thanks for the recipe!
- “samanta” : Oh my, yummy, excelent, delish, AMAZING!! When the local grocery store stopped selling crab rangoon, everybody went nuts. Being the cook in the family i had to find a recipe and make it. Here it is, better than store bought. Thanks to this recipe i am an angel to my family. Since it is a lot of work, i double the recipe. Make it all up, then freeze it prepared. Then all you have to do is pop them into the fryer and viola!!
- “lisa” : I love crab rangoon, and was very happy to discover a recipe for them. After reading all the other reviews, I made some of the adjustments that others had suggested (added garlic, and replaced cilantro with green onions). I was kind of skeptical about if they would taste as good as the restaurants’, but MAN OH MAN!!!! They are WONDERFUL. Even better than the local restaurants’. I love that I can freeze them, and cook them up whenever I want. Hint though, if you freeze them, spray your pan with cooking spray, or they tend to stick and end up with no bottoms!! Now if only I can find a really good recipe for the rest of the chinese dishes I like, I will never have to pay restaurant prices!!!!
- “brandi” : These were great- with some tweaking. I omitted the ginger, used scallions instead of cilantro, used shredded FRESH snow crab meat, added 1/2 t. of garlic powder, and 1 1/2 t. of light brown sugar, and kept the soy sauce down to 1 T. The overall mixture really balanced out when I added the sugar. MMMM! I served these along with pork/mushroom potstickers and green tea ice cream to my very spoiled hubby. 😉 *NOTE* I’ve found the easiest way to fold these for frying is to lay the won ton flat over the side of a loose fist. With your other hand, spoon a 1/2 t. of the filling in the center. Gather all the edges together and crimp into a little “purse”, making sure to squeeze out all of the air that you can. ENJOY!
So HOW TO MAKE THIS TASTY RECIPE? don’t worry it’s easy! This delicious homemade recipe is easy to make and walks you through the steps and all the ingredients on how to make it on the next page!
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