How to Make Crab Rangoon/Crab Rangoon Recipe

hi guys welcome to Raines place today I'm doing crab rangoon I'm going to give you the list of ingredients that you're going to need and I am tripling the recipe to freeze okay so for a single recipe what you're going to need is one eight ounce package of cream cheese about a half a cup of crab meat I use imitation crab meat because we make them often and it's a lot cheaper you're going to need you're gonna need green onions about three or four three or four green onions chopped thin a half a teaspoon of sugar and a quarter teaspoon of salt you're also going to need to have some wrappers you can use wonton wrappers because that's the size they're gonna be or if you're cheap like I am you could buy egg roll wrappers and cut them into four quarters they'll be smaller than a wonton wrapper but not by match and I'm trying to think this is a pound the other one is a pound also but this will give you like twice as many rappers buying it this way I'm gonna get started right now and I'm going into cream cheese in the bowl as for the salt and pepper again it says it's a recipe that you're going to use a quarter teaspoon of salt and a half a teaspoon of sugar and I probably double that when I make it but again you can put extra in but you can never take it out so follow the recipe taste it before you put them in your wrappers and you know add more if it's not to your liking [Applause] - these are super simple and easy before I found this recipe which I tweaked - you know - the way we like it I found a couple other recipes that really had some strange ingredients and I'm like werster share sauce and some of them had white onion in it I've never had a crab rangoon with white onion in it and um what else did they have in them I mean some of them just had things that you wouldn't put soy sauce I think that the simpler the better okay let's say this is my last chain cheese and again you know it's always good to make extras because what I do is I cook them all up I fry them you probably could bake them but why mess with a good thing right okay what I do is I fry them all up and then I keep them in a ziplock bags in my freezer and then this way if I was going to share them with somebody they could just stick them on a cookie sheet 400 degrees in the oven I mean it's like 5 to 10 minutes depending on how hot your oven is in the airfryer they come out really good in the airfryer I do 400 degrees for for like 6 5 to 6 minutes and that's from frozen okay so in here again this is my triple recipe so what I'm going to do is I'm going to add to it the salt and again I'm tripling mine so I'm going to stir it off and sugar and green onion now we like green onion in ours so I put a little more and again just taste it along the way if you like more of something for the morning that's what the you know the idea okay so let me just say real quick I bought this package of imitation crab meat at Walmart it's a 24 ounce package one and a half pounds I normally buy by the same company Transocean I usually buy they have little packages like this I believe there are four ounces and they're a dollar and I usually buy them and when I make a double recipe I put two in so a cup of a cup of crab meat that way but what the deal is is that the imitation crabmeat and the little packages are a dollar apiece and where you find them is in Walmart in the meat section all the way to one end or the other they have they have their fish section and that's where they keep their imitation crab and this big package here is 24 ounces and it was only like it was less than three dollars so I figured I have a couple other recipes I can use this in so I'm going to use most of it today at least half and the rest I will use for something else and the main thing is that you want to cut this really small so that's about a half a package okay and then you're gonna give you a chopstick very funny take a little bit of time every way I feel like you can't make this too small when you're putting this in here because you want it to taste like it but you don't necessarily want to have a big chunk of it when you're biting into your crab rangoon we buy these at a local Chinese restaurant here and they're like three dollars for six of them and honestly we hardly ever go and buy Chinese food out it's about 30 minutes away so I figured we would try to make some of our favorites we got the crab rangoon this is I'm very happy with this recipe I'm really happy with our we do the the Chinese chicken which is basically like a batter dipped chicken kind of like what they serve at our restaurant for their for their sweet and sour they want to take a break and I'm finished chopping this up and I'll show you when it's done when they have calmed down okay so I'm going to try to finish this video up the dogs are going crazy and I apologize but my across-the-street neighbor has some company over and apparently nobody's allowed to have company with them in their eyes so let me get on with this real quickly in this bowl I just threw a couple of the crab in there but we have the cream cheese the salt the sugar the green onions the cream cheese is softened somewhat mine actually probably could have been a little bit more soften to make it easier to work with and I think I'm gonna have to switch out spoons I'm gonna try metal spin I think it might be a little easier for me okay yeah a little better and then all you're gonna do is put all of your crab meat in imitation crab meat but remember to remember to taste this before you actually start making mirror and you're a little wontons or and again this looks like a lot of stuff in here it's really not especially with the amount of cream cheese that I used again I'm going to write the single recipe below in the in the comment section but if you have any questions feel free to ask if I don't get back to you right away I will try to and okay let's have a little taste see if you need anything okay because I have a lot of green onion and I have a lot of crab in here I'm not tasting with sugar and that's like one of the best parts of the one that we buy so I'm gonna put another teaspoon or so in here I'm add a little more salt about um about a quarter of a teaspoon of salt see how that does and like I say all the time you know a little bit at a time you can always add more you can never take it out and get a cool spoon is it another taste that tastes like it okay give me a second I'm gonna stop the video clean up my work area here and get the fryer ready and I'll come back and I'll show you how we're gonna finish this off okay I'm back this next part is the easiest part it's just very time consuming so especially if you're doubling or tripling your batch all you're gonna do is take your wonton wrappers or like I said I use the egg roll wrappers I don't mind cutting them into fours getting a bunch and they're a little smaller and all you do is you know you're just gonna try to evenly cut them as best you can don't get crazy I wish that's what you like then oil means and then the other way and then the other important thing is to keep them uncovered with either a wet towel or should say a damp towel or even damp paper towels while you are I don't know what happened there while you are making them so all I have is a small kitchen towel and I read it and I wring it out pretty well and I just keep that on the side of my board and I'm going to take a few out at a time I also have here a little dish of just plain water and that's gonna help me seal it and then normally I just use a teaspoon to put it in here but I have this small thing and I don't know if that's gonna be too much filling or not but I figured if it did work it would be a lot easier and maybe faster for me so I'm gonna give it a whirl into the middle okay I don't know about faster but let's see if this works I'm gonna do want it safe if it does work I feel like this could really speed up the process I'm just making sure then you can see what I'm doing okay so I only um I just wet two corners of it and I turned it into a triangle now again it's a learning curve you just want to get all the air out of this away from the filling and that's just so it doesn't explode when you fry them but you know what that little um that little scooper really did work nicely actually and then pushing together best you can and I just like to put them on a cookie sheet here until I have them all done I'm gonna get a pan full and the fryer is gonna get hot and then and then we'll fry them let me show you a couple more and again a teaspoon works just as well the filling in the middle and once you get going you kind of get a rhythm so it's not quite as bad what two edges I like to push it down a little bit I think it's just easier to close them pick it up give them a little squeeze like you're pinching them and again trying to get the air out around it I just squeeze like against the filling and like that okay yeah I'm gonna give it a little squish okay now again as you can see this is the to me this is the worst part of making them is just that it's so time-consuming so I'm going to finish these up when I have a sheet full I'm going to come back and we'll throw them in the fryer I have a fryer if you don't have a fryer like a Dutch oven with you know two or three inches of oil would be perfect and all right I'll come back in a little bit okay I'm back I apologize in advance for any noise that the dogs make I just gave them some tennis balls but they're like spoiled children and they're in cranky mode today so let me just finish this up while you were gone I made a trayful of the crab rangoon I also put a pan here that has a rack on top of it for draining and another pan that has paper towels my fire has come to temperature and the best thing I could say is don't crowd them in the pan and just keep an eye on them so I'm gonna see a couple at a time and I'm just gonna drop them in lightly and again if you don't have a fryer you totally could do this with two or three inches of vegetable oil on in a like a Dutch oven or a large pot on the stove okay so what do I have my five and now I'm gonna do six I'm gonna close them up what you want to see real quick thing they're just frying away and then I like to give them a turn so these are simple they just are time-consuming if you're making a lot of them because of the because of the stuffing them part but the rest of it is you know it's super simple I mean the ingredient list is how many whoops I really do apologize okay so the ingredients is how many things it's cream cheese green onions salt sugar crab meat that's five ingredients plus the wrapper would be six that's it and you know if you had if you did like a single batch of it it probably wouldn't take you too much time at all and I believe if I remember correctly a single batch gives you around two dozen and again these were the egg roll wrappers that I use that I cut them into quarters and I mean look at my hand that's a decent size and I've got I think that makes about a hundred I think that's gonna give me about a hundred wrappers cutting them in fours so that beats buying them at 228 for I think there's like 40 in the package super tasty a lot cheaper than buying to take out these are over three dollars for six of them an hour trying to take out and again we look like half an hour away and we probably eat Chinese food like twice a year these I make a bunch at one time I freeze them in freezer ziplock bags again I put um what does that stuff called wax paper I put wax paper inside I put them in and then when you want them you just grab a couple out put them on a cookie sheet put them in the oven 400 degrees maybe four to five a pie in the oven they're probably gonna be about eight minutes from frozen in the airfryer you can put them in there 400 degrees takes about five minutes and I usually like to stop the airfryer halfway through and flip them and they give you a close-up of one okay I hope you guys try the recipe I hope you enjoy it as much as we do and I hope that you hit the subscribe button below and look out for future recipes if you have anything that you would like to see me make or try I would love to you know try some new recipes so check back soon I'm have coming up on the agenda is going to be some beef empanadas and again I make a big bunch of them and I like to freeze them and please again feel free to leave me a comment in the comment section below talk to you all soon bye

Channel: Reens Place

Views: 71,638

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Id: oM3mokb4EEA

Length: 19min 18sec (1158 seconds)

Published: Tue Mar 21 2017