ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Rec: Crab Rangoon

Misc.


Crab Rangoon
Recipe By : Martha Stewart's Won tons
6 ounces crab meat -- thawed and drained
4 ounces cream cheese -- softened
1/4 red pepper -- minced
4 water chestnuts -- minced
2 cloves garlic -- minced
1 scallion -- minced
1/4 teaspoon white pepper
16 ounces won-ton wrappers
oil for frying
Combine snow crab meat, cream cheese, red pepper, water chestnuts,
garlic, scallion and white pepper. Refrigerate until ready to use. Put 1
teaspoon filling in each wonton wrapper. Fold. Cover and freeze until
ready to use. Fry in 375 degree F oil until golden brown. Drain on
paper towels. Serve with favorite dipping sauce.


MsgID: 03428
Shared by: cheryl
In reply to: ISO: Egg Rolls & Crab Rangoon
Board: International Recipes at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Vegetable Rosemary Chicken
  • VEGETABLE ROSEMARY CHICKEN 8 broiler-fryer chicken thighs, skinned 3 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 teaspoons dried rosemary, crushed 1 tablespoon plus 1 teaspoon olive oil, divided 2 garlic...
  • Mushroom Medley with Spinach
  • MUSHROOM MEDLEY WITH SPINACH 2 tsp. sesame oil 20 oz. assorted mushrooms (shiitake, button, etc.), stems trimmed, caps sliced 1 red bell pepper, cut into strips 1 Tbsp. minced fresh ginger 1/2 to 1 Tbsp. minced garlic...
  • Parmesan Chicken and Rice Bake with Broccoli and Ham
  • PARMESAN CHICKEN AND BROCCOLI 1 cup long grain rice, uncooked 4 boneless, skinless chicken breasts 1 tsp dried Italian seasonings Oil (for frying) 1/2 cup chopped onion 1 tbsp garlic salt (or 1 clove of garlic, minced...
  • Italian Oven Fried Zucchini
  • Hi Paige, it’s been a little over a decade since you asked for a little help with this. I figured better late than never. :) The Italian Oven’s delicious fried zucchini recipe when I worked there was a simple egg breadi...
  • Splenda Fudge
  • SPLENDA FUDGE 3/4 cup Splenda Sugar Blend for Baking 1 cup firmly packed brown sugar 1/3 cup half-and-half 1/3 cup 2% low-fat milk 2 tablespoons butter 1 teaspoon vanilla extract 1/2 cup chopped pecans Grease an 8- x...
  • Cheddar Chowder (with ham)
  • CHEDDAR CHOWDER A great dinner soup - serve with French bread or rolls. 2 cups diced potatoes 2 cups water 1/2 cup diced carrots 1/2 cup diced celery 1/4 cup chopped onion 1 tsp. salt 1/4 tsp. ground black pepper 1/...
ADVERTISEMENT
  • Canning Chicken and Dumplings (freezing)
  • I make homemade chicken and dumplings all the time, I love them! But, they are a lot of trouble to make. I bought some ball freezable jars and can them while they are steaming hot to seal them. Then I let them cool dow...
  • Butterscotch Brownies Gift Mix
  • BUTTERSCOTCH BROWNIES GIFT MIX Yield: 1 gift 1 (1-quart) wide-mouth canning jar 2 cups all-purpose flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder 1/2 cup granulated sugar 1 3/4 cups packed brown sugar Step 1: ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Rec: Crab Rangoon
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!