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Top Rated Crab Rangoon Recipes

Ginger-Crab Rangoon Dumplings with Sweet and Sour Sauce
Crab Rangoon is a Chinese-American favorite, commonly found on most take-out menus. You can use real crabmeat (I like Jonah crabmeat for its sweetness) or canned or imitation crabmeat, in which case I prefer the Japanese kani crab stick you would use for sushi. — Lee Anne Wong, Dumplings All Day Click Here to See More Dumpling Recipes
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Matt A
Deep fried crab rangoon
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tranch
Try Crab Rangoon from Food.com. - 3354
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a.marie77
This recipe was an attempt to make crab rangoons like you find in the restaurant.
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tgobbi
These are the crab rangoons I served the entire time I was in business. We made and served countless thousands of them.
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CropperSteph
Yummy crab rangoon, people think I bought them at PF Chang's... Serve with a Thai sweet Chili sauce or maybe a Gyoza sauce...
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Crab Rangoon recipe. Ready In: 30 min. Makes 6 servings 134 per serving Ingredients: wonton wrappers, cream cheese, crab meat, sour cream, garlic powder
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Crab Rangoon recipe. Ready In: 1 hr Makes 6 servings 172 per serving Ingredients: crab meat, cream cheese, barbecue sauce, garlic powder, wonton wrappers, egg yolk
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Raichka
This makes a yummy dip or can be used to make crab rangoons, using either wonton wrappers or crescent roll dough (follow package directions for baking temp and time).
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Crab Rangoon recipe. Ready In: 25 min. Makes 4 servings 254 per serving Ingredients: crab meat, cream cheese, steak sauce, garlic powder, wonton wrappers, egg yolk, vegetable oil, chinese hot mustard
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Crab Rangoon recipe. Ready In: 40 min. Makes 48 appetizers servings 81 per serving Ingredients: cream cheese, crab meat, scallions, spring or green onions, ---, garlic clove, worcestershire sauce, soy sauce, wonton wrappers, nonstick cooking spray
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Light & Tasty
Find recipes for Crab Rangoon and other Course recipes. Get all the best recipes at . Recipe directions: In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal.
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