Crab Rangoon (Cream Cheese Crab Wonton)

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As an American-born Asian kid, I grew up eating items that were created in the States but are authentic in flavors. The Chinese have been here since the 1800s and if dishes were created by Asians in America I think they are totally authentic. Dishes like orange chicken, California roll, spicy tuna and crab rangoon have now made their way back to the Asian countries from which their native creators originated.

Ingredients:

  • 8 oz (227 g) lump crab meat or snow crab
  • 16 oz (454 g) cream cheese, room temp
  • 2 green onions (whites only), very finely chopped
  • 2 tbsp (5 g) finely chopped tarragon
  • Salt and pepper
  • 24 wonton skins (square)
  • 1 egg, slightly beaten, for sealing
  • 2 qt (1.9 L) vegetable oil for frying

Instructions:

  1. Press out as much liquid as possible from any crab meat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl combine the crab, cream cheese, green onion, tarragon, salt and pepper either with your hands or a mixer with a paddle attachment.
  2. Take a wonton skin, place 1 teaspoon of filling in the center of each wrapper. 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.)
  3. 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.
  4. Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360°F (182°C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a cookie sheet. I like to serve these with sweet chili or plum sauce.

Read More, SERVINGS: 24, Low-Carb, Sugar-Conscious,Peanut-Free,Tree-Nut-Free,Alcohol-Free, Sulfites,

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ALL VALUES ARE FOR 24 SERVINGS

TOTAL FAT FOR 24 SERVINGS: 281.05 g,

FAT PER SERVING



( Percent of the daily recommended value ): 432.38 %,

TOTAL SATURATED FAT: 97.30 g,

( Percent of the daily recommended value ): 486.48 %,

TOTAL TRANS FAT:0.92 g,

( Percent of the daily recommended value ): %,

TOTAL MONO-SATURATED FAT: 126.46 g,

( Percent of the daily recommended value ): %,

TOTAL POLYSATYRATED FAT: 28.80 g,
( Percent of the daily recommended value ): %,


TOTAL PROTEIN FOR 24 SERVINGS: 76.53 g,

PROTEIN PER SERVING



( Percent of the daily recommended value ): 153.05 %,


TOTAL CARBS FOR 24 SERVINGS: 33.11 g,

CARBS PER SERVING



( Percent of the daily recommended value ): 11.04 %,

TOTAL CALORIES FOR 24 SERVINGS: 2,923.75 cal,

CALORIES PER SERVING



( Percent of the daily recommended value ): 146.19 %,

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
***WE DO NOT RECOMMEND PORK – YOU MAY REPLACE IT WITH OTHER MEET OF YOUR CHOICE

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