Crab (or something else) Rangoon

First, a Poll of how many would like to see everyone be able to add Caribbean recipes here...

Crab (or something else) Rangoon

Postby bimjim » Tue Mar 08, 2016 5:43 pm

Not exactly Caribbean, but screams out for "modification" and "adaptation" of the stuffing!!!

Saltfish ball mix? Black (or white) pudding filling? Chicken Pelau? Salsa and avocado? Spicy tuna and cream cheese?

The mind boggles... LOL!

Crab Rangoon



    1 5oz can of crab meat, drained (can be substituted with fresh or packaged crab)
    4 oz cream cheese, softened
    1 green onion, finely sliced
    ¼ teaspoon garlic powder
    1 teaspoon Worcestershire sauce
    18 won ton wrappers
    oil for frying


    In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder and Worcestershire sauce.
    Lay out 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.


To Fry

    Preheat 1 inch of oil to 325 degrees over medium heat.
    Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy.
    Drain on paper towels.

    == OR ==

To Bake

    Preheat oven to 425 degrees. Line a baking pan with parchment paper.
    Assemble wontons as above and spray each with cooking spray. Bake 12-14 minutes.
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