Crab Rangoon (Or Really, Krab Rangoon) Recipe

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Crab Rangoon (Or Really, Krab Rangoon)
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Ingredients
9
Count
Nutrition
275
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Beat together the cream cheese, garlic powder, and sugar until smooth. Scrape down the sides of the bowl and add the sour cream, c(K)rab, soy sauce, and sliced green onions. Beat until combined.
  2. Prepare a work space - you will need a surface that can be dried intermittently to fill the wrappers , a cookie sheet (and probably backup sheets) lined with wax paper to receive the filled wrappers, a small dish of water to moisten the wrappers so that they seal after being filled, and a towel to keep your workspace clean and dry. You will also need a paper towel-lined cookie sheet to place the fried rangoon on to drain after frying.
  3. Fill the wrappers by laying out six individual wrappers onto your prepared work surface. Place about a teaspoon of filling into the middle of each wrapper. Moisten the outside edges of the wrapper with water and then pinch opposite sides of the wrapper together above the filling. Alternately, you could fold the wrapper into triangles. Secure the seams of the wrapper by pressing the moistened edges together. Place onto the wax paper-lined cookie sheet in a single layer.
  4. Heat the oil to 350 Farenheit in a heavy bottomed pan on the stove over medium-high heat. Regardless of the width of the pan you should have 1 to 2 of oil in the bottom at all times. When the oil has reached the proper temperature, carefully drop individual rangoon into the hot oil. Do not overcrowd the rangoon - there should only be a single layer in the oil at a given time.
  5. Using a metal utensil (a slotted spoon or metal spider basket), turn the rangoon when they are browned on one side. When they are golden brown and delicious on both sides, remove the cooked rangoon to a paper towel-lined cookie sheet to drain and cool.
  6. If you are frying a portion of the rangoon and freezing the remainder for later, you will have best results if you place a single layer of the raw, filled rangoon on the wax paper-lined cookie sheet, ensuring that they aren't touching one another. Freeze the rangoon solid on the sheet and then put into a freezer bag, label, and return to the freezer. Then, whenever the urge to fry some up strikes you can take just the number you want from the freezer bag and leave the rest for later. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 274.88 Kcal (1151 kJ)
Calories from fat 108.51 Kcal
% Daily Value*
Total Fat 12.06g 19%
Cholesterol 35.84mg 12%
Sodium 448.8mg 19%
Potassium 102.29mg 2%
Total Carbs 26.33g 9%
Sugars 1.22g 5%
Dietary Fiber 0.99g 4%
Protein 14.81g 30%
Vitamin C 0.4mg 1%
Iron 1.3mg 7%
Calcium 53.8mg 5%
Amount Per 100 g
Calories 228.13 Kcal (955 kJ)
Calories from fat 90.06 Kcal
% Daily Value*
Total Fat 10.01g 19%
Cholesterol 29.74mg 12%
Sodium 372.47mg 19%
Potassium 84.89mg 2%
Total Carbs 21.85g 9%
Sugars 1.01g 5%
Dietary Fiber 0.82g 4%
Protein 12.29g 30%
Vitamin C 0.4mg 1%
Iron 1.1mg 7%
Calcium 44.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

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