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My review
Crab Rangoon
Carol Belle
"This is said to be the closest to the rangoon served at a certain Asian food chain. The rangoon can also be deep-fried instead of baked."
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Ingredients
50 m servings 261 calsOriginal recipe yields 8 servings (48 pieces)
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.
- Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 261 calories; 10.8 g fat; 29.2 g carbohydrates; 11.2 g protein; 54 mg cholesterol; 461 mg sodium. Full nutrition
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Reviews
Read all reviews 137172 Ratings
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Most helpful positive review
2/5/2010
I've made this recipe (or a variant) nearly half a dozen times for house parties, and every time I make it I tweak it a little bit because the flavor isn't quite there. This time I think I've n...
Most helpful critical review
7/31/2011
Not sure how I screwed these up but they were horrible!!! Fishy, garlicky and that's the only flavors I could get out of it. Blech!!
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2/5/2010
I've made this recipe (or a variant) nearly half a dozen times for house parties, and every time I make it I tweak it a little bit because the flavor isn't quite there. This time I think I've n...
1/11/2010
These turned out great, but just a little bland. So the next time I added 2 sticks of chopped up celery and lots of sugar. When the sugar melts it really makes a differance in the flavor. I also...
7/4/2009
Very good, I always order these when I eat Chinese. I do prefer them deep fried because it just gives them a little extra crunch. Thanks for the recipe!!
11/27/2010
I love this recipe. I changed it a little for my taste but it was great. I used a 1/4t of garlic powder b/c I didn't feel like chopping garlic. I also added 2t of milk, 1t of parsley, and a 1...
5/17/2011
this is a great recipe for the fact that it has the basic ingredients you need. however, i found it to taste too fishy. i tried it out by only filling and frying one at first to make sure i like...
7/31/2011
Not sure how I screwed these up but they were horrible!!! Fishy, garlicky and that's the only flavors I could get out of it. Blech!!
5/22/2010
These turned out great! Make sure you have a dipping sauce if you like the rangoons a little on the sweet side. Or like another reviewer, add a little sugar. Otherwise, they are great. Oven make...