How to Make Crab Rangoon | Appetizer Recipes | Allrecipes.com



Check out the recipe for Crab Rangoon at http://allrecipes.com/Recipe/crab-rangoon/detail.aspx.

Watch to make classic crab Rangoon, the crispy appetizer wontons stuffed with cream cheese, crabmeat, and garlic. Bake them until beautifully golden brown. Or if you prefer, fry them in a little hot oil. Either way, they’re always a crowd-pleasing appetizer.

Subscribe to allrecipes @ http://www.youtube.com/subscription_center?add_user=allrecipes

Facebook

http://www.facebook.com/Allrecipes

Twitter

@Allrecipes

Pinterest

Instagram

http://instagram.com/allrecipes

Allrecipes Magazine is now available!
U.S. subscribers, save here: http://armagazine.com/subscribenow
Canadian subscribers, save here: http://themeredithstore.ca/p-282-allrecipes-subscription.aspx

23 comments

  1. This might be sily but where do you get the wonton wrappers at in the store I have looked everywhere

  2. Ah excellent, now I can make some Crab Rangoon for my visiting step son, thank you 🙂

  3. Don't use canned crab meat, just awful. The imitation is even better, if fresh crab not available. Be aware, I know a lot of recipes call for garlic but all garlics are not the same. Smell it, if its pungent, it will overwhelm what you are making.

  4. can i use tuna instead of crab meat?

  5. Delicious! Can't wait to taste this. Combine creamcheese and crab. Awesome 🙂

  6. 425C…what kind of stuff do you have at home xD

  7. Video shows jumbo lump fresh cooked crabmeat not canned.  Canned crabmeat smells and tastes like cat food.  Not recommended.

  8. ًthanks شكرًا للوصفه

  9. What is that souce on the side with scallion

  10. What will be a good substitute for crab meat ?

  11. Poor crab!! 🙁 🙁 🙁 🙁 🙁 🙁

  12. My favorite when I order chinese food. Gonna try it at home.

  13. This looks delicious .. Can't wait to try it for my man 🙂

  14. Nice one. And loved the commentator. Happy New Year everybody.

Leave a Reply

Your email address will not be published. Required fields are marked *

*