quality crab rangoon

Name: Quality Crab Rangoon
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 box(es) cream cheese (room temprature); 1 cup(s) jumbo lump crab meat (fresh or frozen.); About 1/4 cup(s) chopped scallions; 1/4 teaspoon(s) garlic powder; 1/2 teaspoon(s) paprika; 1 package(s) spring roll wraps; 1 - butchers twine

(1 RATING)

113 Pinches 1 Photo

Anthony Nicometi Jr

Cheektowaga, NY

Updated on Dec 5, 2012

When we made this in Culinary Class, I had no earthly idea what this was. But when it was finished....WHOA. Its a Crab lovers dream! And it looks stunning too. The size of this is made for a small appetizer, Serve it along side some saracha, and your good to Go. This Crab Rangoon is Simple and delicious, I hope you enjoy

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prep time 10 Min

cook time 10 Min

method ---

yield 6-8 serving(s)

Ingredients

1 box cream cheese (room temprature)
1 cup jumbo lump crab meat (fresh or frozen.)
About 1/4 cup chopped scallions
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1 package spring roll wraps
1 - butchers twine

How To Make quality crab rangoon

Step 1

In a Mixing bowl, Combine Cream Cheese, Crab, Scallions, Garlic Powder & Paprika

Step 2

Lay out Spring roll wrap, and Put one Scoop of the crab filling into center of spring roll wrap, Making sure not to over fill
Step 3

Take all 4 corners of the Spring roll wrap and lift, Then take butchers twine and Tie close to the filling, Leaving enough room at the top for it to flail out. (refer to Picture)
Step 4

Place into 375 degree oil, since this will float, Submerge with a spider or other fryer save implement. Until Golden brown (7-10) mins
Step 5

Carefully remove from fryer and allow to cool slightly, Once cooled, take a pair of Kitchen Shears and GENTLY cut off the Twine, using very small snips to gradually remove the twine.
Step 6

Serve on a plate alongside some Saracha, (Asian Hot Sauce) and Enjoy!
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