Crab rangoon are deep-fried dumplings served in American Chinese, and more recently, Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat (more commonly, canned crab meat or imitation crab meat), with scallions and/or garlic.
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These fillings are then wrapped in Chinese wonton wrappers in a triangular or flower shape, then deep fried in vegetable oil. If you want to stay away from deep frying then you have a fantastic option of baking them in the oven as the video above explains.
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Baked Crab Rangoon Recipe: How To Make Crab Rangoons from video above
Crab Rangoon that you can make at home? And, it's baked, not fried? Yum! Michele McAdoo for the Kraft Kitchens shows you the easy way to make this popular appetizer in the comfort of your own kitchen. Just be ready for guests to drop by more often. This Baked Crab Rangoon recipe is definitely a crowd pleaser.
Ingredients
• 1 can (6 oz.) white crab meat, drained, flaked
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
• 2 green onions, thinly sliced
• 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
• 12 won ton wrappers
Prep Time: 20 min
Total Time: 40 min
Serving: 12 servings
Instructions
Heat oven to 350°F.
Mix first 4 ingredients.
Place 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.
Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.
Tips
- Look for won ton wrappers in the refrigerated produce section of your grocery store.
- For a crispier Crab Rangoon bake won ton wrappers in muffin cups at 350°F for 5 to 7 min. or until lightly browned. Fill with crab meat mixture and bake 6 to 8 min. or until filling is heated through.
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Other Known Names
In the Pacific Northwest states of America crab rangoon are also known as crab puffs. They may also be referred to as crab pillows, crab cheese or "crab meat cheese".
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History
Crab rangoon has been on the menu of the "Polynesian-style" restaurant Trader Vic's in San Francisco since at least 1957, supposedly from a Burmese recipe, and was probably invented there. A "Rangoon crab a la Jack" was mentioned as a dish at a Hawaiian-style party in 1952, but without further detail.
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American Chinese Cuisine
Crab rangoon is an appetizer in American Chinese cuisine of North America. Though the history of crab rangoon is unclear, cream cheese, like other cheese, is essentially nonexistent in Southeast Asian and Chinese cuisine, so it is unlikely that the dish is actually of east or southeast Asian origin. In North America, crab rangoon is served often with soy sauce, plum sauce, sweet and sour sauce, or mustard for dipping.
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Crab Rangoon are considered a One-bite Appetizer
• If there is an extended period between when guests arrive and
when the meal is served (for example during a cocktail hour),
these might also serve the purpose of sustaining guests during
the wait, in the same way that aperitifs are served as a drink
before meals.
• Hors d'oeuvre are sometimes served with no meal afterward.
This is the case with many reception and cocktail party events.
• Hors d'oeuvre may be served at the table, as a part of the
sit-down meal, or they may be served before sitting at the table.
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Party Tip
Are you hosting a party with a color theme? Just add a few drops of food coloring in the mix before mixing. Crab Rangoons are a perfect choice for green theme parties such as St. Patrick's Day, or a Garden party.
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Food Related:
Party Related:
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