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How do you make crab rangoon?

Someone please tell me cause I could make them everyday...Oh and General Tso's Chicken.

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Jademom07

Asked by Jademom07 at 6:33 PM on Sep. 24, 2009 in Food & Drink

Level 34 (64,323 Credits)
Answers (8)
  • idk but both r my fave.. i would google it lol.. chinesecooking.com? idk i made that up my mouth is watering
    chrstny88

    Answer by chrstny88 at 6:46 PM on Sep. 24, 2009

  • oddly enough theres a video about it on youtube
    BUT HERES THIS
    http://chinesefood.about.com/od/crabrangoon/r/crabrangoon.htm
    chrstny88

    Answer by chrstny88 at 6:52 PM on Sep. 24, 2009

  • Thanks!
    Jademom07

    Answer by Jademom07 at 6:57 PM on Sep. 24, 2009

  • Go and buy the wanton wrapers and some crab and cream cheese
    Mix crab and cream cheese together
    Lay out wonton wrappers and fill with filling and wet sides of wrappers and stick together and deep fry them.. THEY ARE THE BEST!!!
    fireangel0310

    Answer by fireangel0310 at 9:09 PM on Sep. 24, 2009

  • We don't eat meat. This recipe is outstanding (and can probably be modified to use flesh)
    General Tsao's Tofu
    1 box of firm or extra firm tofu
    1 egg or substitute
    3/4 cup cornstarch
    vegetable oil for frying
    3 chopped green onions
    1 Tablespoon minced ginger
    1 Tablespoon minced garlic
    2/3 cup vegetable stock
    2 Tablespoons soy sauce
    4 Tablespoons sugar
    crushed red pepper to taste
    1 Tablespoon sherry (optional) (you can sub apple cider or white grape juice)
    1 Tablespoon white vinegar
    steamed broccoli
    cooked brown rice
    Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg with 3 tablespoons cold water. Dip tofu in egg/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
    rkoloms

    Answer by rkoloms at 7:54 AM on Sep. 25, 2009

  • Heat oil in pan and fry tofu pieces until golden. Drain oil.
    Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
    Serve immediately with steamed broccoli over rice
    rkoloms

    Answer by rkoloms at 7:55 AM on Sep. 25, 2009

  • Asian Appetizer Recipe - Crab Rangoon Recipe


    The sweet, delicate flavor of crab and the crunchy texture of deep-fried wonton make for an intriguing combination. Crab Rangoon Origins: Many people don't ...
    chinesefood.about.com/od/partyappetizers/.../crabrangoon.htm -
    vbruno

    Answer by vbruno at 9:09 AM on Sep. 25, 2009

  • How to Make Crab Rangoon | eHow.com


    Oct 26, 2007 ... Crab Rangoon is a perennial favorite among party appetizers. ... Add onions and garlic. Add the green onion, red onion and minced garlic to the ...
    www.ehow.com/how_2039747_make-crab-rangoon.html
    vbruno

    Answer by vbruno at 9:10 AM on Sep. 25, 2009

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