Making Crab Rangoon

Village Idiot

Crab Rangoon is a very tasty appetizer or side dish, and can be fried or baked, indirect, on the Egg.  I make up a mess ahead of time, freeze them in a Ziplock, then bring as many as I need out when it's time.

I made some last night, and thought I'd post what it looks like and the recipe, if anyone is interested.  After making them, I put them on a cookie sheet with parchment paper, then freeze them before putting them in the Ziplock.  That way, they don't stick together.

4 ounces Cream cheese, softened
1 pound Crab meat
2 teaspoons Worcestershire sauce
2 teaspoon Soy Sauce, to taste
2 teaspoon Ginger, grated, to taste
1 teaspoon Old Bay Seasoning
2 teaspoon Lemon juice
4 Green onions , Sliced paper thin
Pepper , to taste-------------------------

C

Eggbertsdad

VI,

I love crab rangoon and thanks for posting your recipe. Looks great!

Have you tried them baked on the egg? How was the texture of the wonton?

Thanks,

BA

NDG

So what is your personal fav way to cook . . . . fried or baked or indirect?

Village Idiot

Dad,

Yes, I've baked them on the Egg.  I made them at the Salado Eggfest.  I don't quite remember how the wontons were, but I think they were fairly crisp.

I forgot to mention above, these are great with sweet and sour sauce or Chinese mustard.

Village Idiot

NDG,

I haven't fried them yet, but I can already tell you .... that's my favorite way !  

:))

Mighty_Quinn

Looks good VI. I've always wanted to give making these a shot, thanks for posting. I'm always disappointed when ordering them at Chinese places because they seem to be all cream cheese with little or no crabmeat.

Eggbertsdad

...make that fake crab meat. These look much better.

Village Idiot

Looks good VI. I've always wanted to give making these a shot, thanks for posting. I'm always disappointed when ordering them at Chinese places because they seem to be all cream cheese with little or no crabmeat.

You are right, MQ.  The original recipe I made called for 1 pound of crabmeat and 1 pound of cream cheese.  Yuk !  I couldn't even taste the crab.  I've modified it to 1 pound crabmeat, 4 oz. cream cheese.  I think I used 6 oz. cream cheese last night, and that worked very well.  Also, from the original recipe, I added a tsp of Old Bay seasoning which added a great flavor to it.

By the way, I use the 1 pound can of lump crabmeat from Costco.  Good stuff !

Richard Fl

VI: Those are always a great snack aand your art work eggcelent.  If you like artichoke hearts marinated try adding some chopped up.  Lobster or shrimp are also a great flavor change.
 Made some recently with Loney instead of the crab. Still can not get this forum to let me post a pic from photo bucket.  It gives me a box that says hyperlink and then a window that says a selection is required HELP!  Maybe this will work?

---

 


 


 

---

Sure would like to be able to tag my plates like you do.  Is there a link how to you could send me?  TIA

Village Idiot

VI: Those are always a great snack aand your art work eggcelent.  If you like artichoke hearts marinated try adding some chopped up.  Lobster or shrimp are also a great flavor change.
 Made some recently with Loney instead of the crab. Still can not get this forum to let me post a pic from photo bucket.  It gives me a box that says hyperlink and then a window that says a selection is required HELP!



[IMG]http://i276.photobucket.com/albums/kk35/woodmonkey-riri/LONEYCHEESEDSCN1870.jpg[/IMG]

Sure would like to be able to tag my plates like you do.  Is there a link how to you could send me?  TIA

Richard,

The forum software is very sophisticated.  It automatically filters out obscenities, and of course, Loney is an obscenity. 

As far as tagging, I use Adobe Photoshop.  I don't think you want to spend $700 on forum food pictures, do you?  I'm sure there are tons of inexpensive programs that will do it.

Village Idiot

@Richard.  To be serious.  Write something in the post, like "Click here".  Then, highlight the word "here".  Next, do your hyperlink icon.

Example:   Click here

Posting a picture directly into the post is even easier.  Use the picture icon (next to the link icon) and put in the URL (do NOT add the [IMG] and [/IMG] )

ccpoulin1

VI,

 

Thanks for the great recipe, and the humor, you are much appreciated in my book!

Eggbertsdad

VI,

 

Thanks for the great recipe, and the humor, you are much appreciated in my book!

Agree! 

Doc_Eggerton

Eggcellent.  I would probably like them fried, but that is a no-no now.  I am constantly watching for innovation on this forum to find interesting things to do.  This one makes the list.

Eggbertsdad

Well, I am firing up some rangoons this afternoon. Headed to the market to get the wonton wrappers and crab. My plan, unless VI says otherwise, is to bake them on the egg at 350. 

Richard Fl

You might consider par boiling them in the kitchen and then finishing them in a cast iron pan with some butter(ghee) on the egg. or you can take the uncooked ones and  do in the pan on BGE with some butter and turn every so often

Village Idiot

Well, I am firing up some rangoons this afternoon. Headed to the market to get the wonton wrappers and crab. My plan, unless VI says otherwise, is to bake them on the egg at 350. 

350 sounds good to me.  I think I sprayed a small cookie sheet with Pam and baked them indirect until the wrappers looked right.  I have a small cookie sheet that lets me close the dome on my Large.