I love seafood. I first tried Crab Rangoon at Mark Pi’s, the Chinese take out restaurant down the street from our house, and it was love at first bite. They have a daily special where you get a dinner sized portion of one of their dishes, Crab Rangoon, and a drink for five dollars. When they make them they are in the shape of a pot sticker but deep fried like an egg roll. This recipe is very close to theirs except I bake them instead of frying them. I think it is fun to try and duplicate recipes!
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| Recipes |
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2 |
3 |
4 |
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| Servings |
24 |
48 |
72 |
96 |
120 |
144 |
| Ingredients | ||||||
| Reduced fat cream cheese |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Imitation crab meat |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Worcestershire sauce |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Soy sauce |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Black pepper |
Dash |
1/8 t. |
1/4 t. |
1/4 t. + 1/8 t. |
1/2 t. |
1/2 t. + 1/8 t. |
| Minced garlic |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| On Hand Ingredients | ||||||
| Won ton wrappers |
1 pkg. |
2 pkgs. |
3 pkgs. |
4 pkgs. |
5 pkgs. |
6 pkgs. |
| Green onion, sliced |
1 |
2 |
3 |
4 |
5 |
6 |
Assembly Directions:
Place the filling ingredients in a food processor. Chop filling until it forms a paste.
Freezing Directions:
Place filling in a freezer container or quart size freezer bag. Seal, label and freeze.
Serving Directions:
Thaw filling completely. Preheat oven to 350 degrees. Spray muffin cups with cooking. Place one won ton wrapper in each cup pushing it down to cover the sides of the muffin cup. Divide the filling evenly between the wontons. Bake 20 minutes or until the edges are golden brown and the filling is hot. Sprinkle with sliced green onions and serve immediately.
Comments:
You can fry these instead of baking. Make the filling as stated above but also add the green onions. Place 1 teaspoon of filling in the middle of the wrapper. Spread the filling out to form a “log” on the diagonal. Wet the edges of the wrapper and fold over to form a triangle. Press to seal. Fry in 360 to 375 degree oil until golden brown or about 3 minutes. You will need to turn them over once during the cooking process. Remove from oil and drain on paper towel. When cool, flash freeze on baking sheets. Once frozen, place them in freeze bags. To serve, reheat the wrapper in a 350 degree oven until hot, about 5 or 10 minutes. These are fun appetizers to have on hand for the holidays.
Nutritional Info:
Per Serving: 79 Calories; 2g Fat (23.6% calories from fat); 4g Protein; 11g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 232mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.2 Responses to “Crab Rangoon”
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[…] Crab Rangoon I love seafood. I first tried Crab Rangoon at Mark Pi’s, the Chinese take out restaurant down the street from our house, and it was love at first bite. They have a daily special where you get a dinner sized portion of one of their dishes, Crab Rangoon, and a drink for five dollars. When they make them they are in the shape of a pot sticker but deep fried like an egg roll. This recipe is very close to theirs except I bake them instead of frying them. I think it is fun to try and duplicate recipes! […]
[…] Crab Rangoon […]