KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Crab Rangoons Chinese Restaurant Style

Kraft Memeber Recipe
previous photo
1
  |  
1
 
next photo
photo by:
kraft
Makes: 24-30 servings Total Time: 35 min
Category: Appetizers Sub Category: Other Hot Appetizers

what you need
  • Imitation crab sticks
  • 2 containers whipped cream cheese, room temp.
  • Scallions
  • 1 package won ton wrappers
  • 1 tsp. soy sauce
  • 1 tsp. fresh ground black pepper
  • 1 egg white
  • Peanut oil
  • Wax paper
make it
Take imitation crab sticks and slice small semi-thick pieces. Take cream cheese at room temp. and place in large bowl. Take scallions and dice finely and add to cream cheese. Take soy sauce and add to cream cheese. And add black pepper. Mix all ingredients well. Take wax paper and a cookie sheet and place paper on sheet. Take a small bowl and add egg white and a little water and whisk. This will be for the edges of your wrappers. Put your oil in a deep pan or wok and let it heat up to deep frying temperature.

Take won ton wrappers and place in front of you so that it looks like a diamond shape. Place one slice of crab meat in center of wrapper. Next take about one tsp. worth of cream cheese mixture and add on top of slice. Just be careful not to overfill or it won't seal all the way and it will ooze out of wonton when deep frying. That will cause the cheese to evaporate a little.

Now that you have your mixture in center of wrapper take the left and right point and meet in the middle. Then take the egg mixture and place a little on your fingertips then run them down the sides left open and bring the last tip and fold and seal. Make sure it is sealed good in all areas. If you’re not comfortable with this folding method then do it pirogue style and just fold over and seal edge the same way with the egg mixture. Then run your finger over the rest of the won ton with a small amount of the egg white mixture. This will make them shiny and very presentable. While you are making these lay a damp cloth or paper towel over the finished ones so they don't dry out.

When you have finished, place 5 or 6 in you oil and deep fry for 2 min. or until very lightly brown. You don't want these to get dark or even very golden brown. You want a light brown color. The cheese will evaporate if you cook them to long. You can use a mustard sauce for dipping.
Notes
This recipe has many possibilities. This one taste the closest to the ones in the restaurant I think. I have also made these more gourmet and added a little ginger into my mixture and used fresh shredded crab instead of imitation. I added a little wasabi in the center of the Rangoon and I used goat cheese instead of cream cheese. My girlfriend used gorgonzola and they were also very good. I will warn though they taste very different then the restaurant ones this way. They are very good but different flavor. You can also use water to seal your own tons if you don't eat or use egg products!
Average Rating  (3)
Rated  by a cook on 11/23/2008 it lokks so so so so good.
See All Ratings & CommentsSee All Ratings & Comments

use what's on hand


 
UserRecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email