crab rangoons and dipping sauce
(1 RATING)
I got this recipe from the Chef at The Chesapeake Crab House restaurant in East Lansing, MI many years ago and it's been one of my favs ever since. You can fry these - it takes literally 30 seconds - or bake them. I usually get about 36 individual rangoons out of a recipe.
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prep time
cook time
method
Deep Fry
yield
6-8 serving(s)
Ingredients
- 1 package 8 oz thawed crabmeat ( like louis kemp)
- 2 packages 8 oz each fat-free cream cheese - room temperature
- 1/2 teaspoon worcestershire sauce
- 5 - green onions, sliced
- 36 - wonton wrappers
How To Make crab rangoons and dipping sauce
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Step 1Mix everything together except the wonton wrappers. Let sit while you mix the dipping sauce.
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Step 2Dipping Sauce: 1/2 cup orange marmalade (you can use reduced-sugar) 2-3 teaspoons prepared horseradish (start with 1, mix, taste, add more if desired) Dash of Worcestershire sauce Mix together with a fork or whisk & set aside.
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Step 3If Baking: Fill each wrapper with 1 teaspoon of filling, dab edges with water, pinch to seal. Make triangle shapes or small eggroll shapes. Place on baking sheet sprayed with non-stick spray. Spray tops of rangoons. Bake 12 minutes at 400 degrees or until golden & crisp. You may need to flip them 1/2 way through.
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Step 4If Frying: Shape your rangoons as for baking, shallow-fry in about 1/2" of vegetable oil heated to 350 degrees for about 30-45 seconds. Remove to paper towel to drain.
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Step 5Serve with dipping sauce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cheese Appetizers
Category:
Seafood Appetizers
Ingredient:
Seafood
Method:
Deep Fry
Culture:
Chinese
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