Crab Rangoon Recipe Pioneer Woman

Directions. Heat 3 inches of vegetable oil (about 12 cups) in a large heavy-bottomed pot until a deep-fry thermometer reaches 350˚. Working in …

Cuisine: Asian, Comfort Food, Tex Mex
Estimated Reading Time: 1 min
Servings: 6-8
Total Time: 30 mins
1. Heat 3 inches of vegetable oil (about 12 cups) in a large heavy-bottomed pot until a deep-fry thermometer reaches 350˚.
2. Working in batches, carefully lower the wonton wrappers into the hot oil and fry until golden brown, 1 to 2 minutes.
3. Using tongs, remove the wontons to a paper towel–lined baking sheet to drain and immediately sprinkle with salt.
4. Melt the butter in a small saucepan over medium-low heat.

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Crab Rangoon Dip Pioneer Woman Crab Rangoon Dip (Back Office Bash) - The Pioneer Woman . One 6-ounce can lump crab meat, drained and shredded 1/2 cup grated Monterey Jack cheese, plus more for sprinkling over top 2 scallions, thinly sliced, green and white parts separate Add the hot sauce and whisk until very smooth. Fold in the crab meat.

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Crab rangoon nachos, a recipe from the pioneer woman. You'll also love · pioneer woman pot roast 4.2/5 (59 votes) . Lay out 3 wonton wrappers at a time, placing 2 teaspoons of filling in the center of each. If you're not from the midwest, you might not be familiar with crab rangoon. ⏰ Total Time: PT43M.

Rating: 4.5/5(813.9K)

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One 6-ounce can lump crab meat, drained and shredded 1/2 cup grated Monterey Jack cheese, plus more for sprinkling over top 2 scallions, thinly sliced, green and white parts separated

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For the sweet and sour sauce: Add the sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt to a 3-quart saucepan over medium-low …

Rating: 5/5(18)
Steps: 3
Difficulty: Intermediate
Total Time: 55 mins
1. For the sweet and sour sauce: Add the sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt to a 3-quart saucepan over medium-low heat and cook, stirring, until the sugar is dissolved. Combine the cornstarch with 1/4 cup water in a bowl and mix well; add this to the sugar mixture. Turn the heat to medium-high and cook, stirring constantly, until the mixture thickens, 3 to 4 minutes. Chill in the refrigerator until ready to serve.
2. For the wontons: Combine the crab, cream cheese, green onions, soy sauce and Worcestershire sauce in a large bowl. Mix well to combine; I found using your hands can sometimes be the best way. Lay out the wonton wrappers on a clean work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Moisten the edges of the wrappers with a little of the egg wash, then fold each into a triangle. Press to seal the wontons, squeezing out any trapped air; this will ensure that the wontons stay closed during frying.
3. Heat 2 inches oil in a deep-fryer or a Dutch oven to 375 degrees F. Fry a few wontons at a time until golden brown, 3 to 4 minutes. When you add the wontons to the oil, the temperature will drop about 10 degrees. Try to keep the temperature maintained at 360 degrees F. Remove to a paper towel-lined plate or sheet pan fitted with a wire rack. Repeat with the remaining wontons. Serve with the sweet and sour sauce and enjoy!

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Directions. Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray. Combine garlic, cream cheese, crab, green …

1. Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.
2. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
3. Bake in the preheated oven until golden brown, 12 to 15 minutes.

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Whip together the sour cream, cream cheese and soy sauce and sugar until smooth. Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep. Place a small bowl of water on your …

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Directions. In a blender or food processor, combine avocado, lemon juice, onion, and Worcestershire. Pulse until combined. (Leave some texture to the avocados.) Add cream …

Servings: 12
Estimated Reading Time: 5 mins
Category: Appetizers, Main Dish
Total Time: 10 mins
1. In a blender or food processor, combine avocado, lemon juice, onion, and Worcestershire.
2. Pulse until combined. (Leave some texture to the avocados.)Add cream cheese, sour cream, and salt.
3. Pulse a couple of times. Stir in crab meat.
4. Chill dip until needed. Keep in mind that the avocado will discolor within a few hours, so make no more than a couple of hours before serving!.

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Pioneer Woman Crab Recipes CRAB RANGOON DIP. Provided by Ree Drummond : Food Network. Time 50m. Yield 8 to 10 servings. Number Of Ingredients 12. Ingredients; 12 cups vegetable oil, for frying: 25 wonton wrappers, cut in half diagonally into triangles: 1 teaspoon kosher salt: One 8-ounce block cream cheese, softened : 2 tablespoons whole milk

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Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen. Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until …

Rating: 5/5(3)
Category: Appetizer
Servings: 24
Total Time: 30 mins
1. Press out as much liquid as possible from the crabmeat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl, combine the crab, cream cheese, scallions, tarragon, salt and pepper either with your hands or a stand mixer with a paddle attachment.
2. Take a wonton skin, place 1 teaspoon of the filling in the center of each wrapper.
3. With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)
4. Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.

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Read more Air Fryer Crab Rangoon Recipe - Download Recipe Ingredients. By Admin December 15, 2021 For the tomato basil salad: the pioneer woman cast iron skillet. You want them … Read more The Pioneer Woman Cast Iron Skillet. By Admin December 06, 2021 Older Posts Find a Ideas.

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In a separate bowl, mix together the egg and water. One at a time, assemble the wontons: place approximately 1/2 teaspoon mixture on on corner of a wonton wrapper. Use …

Servings: 24
Estimated Reading Time: 7 mins
Category: Appetizers, Main Dish, Snack
Total Time: 30 mins
1. Note: While working with the wonton wrappers, keep the opened package covered in plastic wrap and a towel as you're working on each wonton.
2. They dry out quickly!In the bowl of a mixer (or you can do it by hand,) mix together the cream cheese, green onions, and Sriracha/hot sauce until totally combined (scrape the mixer bowl if necessary.)In a separate bowl, mix together the egg and water.
3. One at a time, assemble the wontons: place approximately 1/2 teaspoon mixture on on corner of a wonton wrapper.
4. Use your finger to "paint' the egg wash all around the edges of the wrapper.

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Directions. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Divide the wonton wrappers between the baking

Rating: 5/5(1)
Author: Kitchen Sink
Servings: 8
Category: Appetizer
1. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
2. Divide the wonton wrappers between the baking sheets and spread in a single layer. Bake until lightly golden, flipping halfway through, about 10 minutes.
3. Meanwhile, in a large bowl, mix together the cream cheese, soy sauce, vinegar and garlic until thoroughly combined. Whisk in up to 1/4 cup warm water to achieve a pourable consistency.
4. In a small saucepan, whisk together the sweet chile sauce and sambal oelek over low heat until warmed through and thoroughly combined.

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They're juicy, tender and crisp without the need for excess oil. Get air fryer crab rangoon recipe from food network deselect all 4 ounces lump crabmeat 8 ounces cream cheese, at room temperature 3 scallions, white parts finely diced and green parts thinly sliced 1 teaspoon worcestershire sauce 1 large e.

Rating: 4.1/5(697.3K)

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Set aside on a large plate or sheet tray. Repeat until you have used all of the crab mixture. Fill a large heavy-bottomed pot or dutch oven …

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Preparation. Heat about 2 inches of peanut oil on medium high. Chop green onions, coarsely chop crab meat and combine well with cream cheese. Lay out wonton wrappers and place about a tablespoon of the mixture in the center. …

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Frequently Asked Questions

How to cook rangoon with crab filling?

Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin.

How do you make rangoon sauce?

Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal.

What is the best way to make crab wontons?

For the wontons: Combine the crab, cream cheese, green onions, soy sauce and Worcestershire sauce in a large bowl. Mix well to combine; I found using your hands can sometimes be the best way. Lay out the wonton wrappers on a clean work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper.

What is the best crab dip recipe?

Stir cream cheese and sour cream together in a large bowl. Add crab meat, honey, soy sauce, garlic powder, sugar and green onions and mix to combine Add salt and pepper to taste and mix. Transfer to a small baking dish (I used a 4×7 rectangle, but any small dish will work well.) Bake at 400 F for 8-10 minutes, until the dip is warmed through.

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