Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAppetizers - Seafood Crab Rangoon Recipes By Spice
Famous Authors (View All Authors)
Appetizers - Seafood Crab Rangoon Recipes By Spice Post by :billf Category :Learning Kitchen Author :Unknown Date :November 2011 Read :663

Click below to download : Appetizers - Seafood Crab Rangoon Recipes By Spice (Format : PDF)

Appetizers - Seafood Crab Rangoon Recipes By Spice

8 ounces cream cheese, softened
6 ounce can crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon lite soy sauce
1 package (48 count) won ton skins
vegetable spray coating


Preheat oven to 425° F.

In medium bowl, combine all ingredients except won ton skins and spray coating, mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time. )

Place 1teaspoon filling in center of each won ton skin. Moisten edges with water, fold in half to form triangle, pressing edges to seal.

Pull bottom corners down and overlap slightly, moisten one corner and press to seal.

Lightly spray baking sheet with vegetable coating.

Arrange rangoon on sheet and lightly spray to coat.

Bake in preheated 425degree oven for 12 to 15 minutes, or until golden brown.

Serve hot with sweet-sour sauce or mustard sauce. Makes 48 appetizers.

Rangoon can also be fried in oil.



Crab Rangoon II

6 ounces crab meat, thawed and drained
4 ounces cream cheese, softened
1/4 red pepper, minced
4 water chestnuts, minced
2 cloves garlic, minced
1 scallion, minced
1/4 teaspoon white pepper
16 ounces won-ton wrappers
oil for frying


Combine snow crab meat, cream cheese, red pepper, water chestnuts, garlic, scallion and white pepper.

Refrigerate until ready to use.

Put 1 teaspoon filling in each wonton wrapper. Fold.

Cover and freeze until ready to use.

Fry in 375 degree F oil until golden brown. Drain on paper towels.

Serve with favorite dipping sauce.

If you like this book please share to your friends :
NEXT BOOKS

Appetizers - Seafood Crab Rangoon By Joy Appetizers - Seafood Crab Rangoon By Joy

Appetizers - Seafood Crab Rangoon By Joy
Servings : 4 - 6 Preparation Time :1:00 8 ounces cream cheese -- softened, lowfat okay 6 ounces canned crab meat -- minced 1/2 teaspoon Soy sauce 1/4 teaspoon garlic powder 1 package won-ton wrappers 1 egg yolk -- beaten Combine cream cheese, crab meat, soy sauce, and garlic powder. Refrigerate 30 minutes. Place crab mixture, 1 tsp. at a time, onto each wonton wrapper. Moisten edges of wrapper with egg yolk. Pull the edges of the wrappers together. Fry won tons in 350 degree oil, turning once, until brown. NOTES : Dip this Oriental finger food in duck sauce or
PREVIOUS BOOKS

Appetizers - Seafood Crab Rangoon Appetizers - Seafood Crab Rangoon

Appetizers - Seafood Crab Rangoon
Source: Bon Appetit January 19791/2 lb fresh crabmeat, drained and chopped 8 oz. creamed cheese 1/2 t. A-1 sauce 1/4 t. garlic powder 1 pkg. Wonton wrappers 1 egg yolk Oil for frying Mustard and sweet and sour sauce for dipping Blend first 4 ingredients. Place a heaping teaspoon on each wanton. Moisten edges of wonton wrappers with egg and seal. Deep fry at 375° for 3 minutes or less. Allow to cool slightly before serving to prevent burns.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT