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    You are in: Home / Deep-fried / Crab Rangoon Recipe
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    Crab Rangoon

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on January 10, 2008

    • on June 16, 2007

      At a restaurant I worked at we used a beaten egg to seal the wrapper. This helped keep it from splitting in the fryer. Just dip your finger in the egg and 'lubricate' two of the sides and fold over the other two sides to make a triangle.

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    • on June 13, 2007

      Since I hate green onions, I obviously left those out. Otherwise, I followed the recipe exactly, and had some fantastic crab rangoons. They are a little time consuming, but definitely worth the time and effort! Way to go, Toby!

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    • on May 13, 2007

      These blow away any restaurant 'goons i've ever had!! A friend and I made these and ate about 30 of them between the two of us!! Hands down, the BEST recipe ever! (We even used imitation crab meat!) :0

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    • on March 26, 2006

      These are absolutly AWESOME. My husband, who is picky about fried foods will eat these by the handful because - in his words - "They are so freaking awesome I can not stop". Everyone I make them for loves them - even when I use imitation crab - they are just as wonderful. Thank you for the great recipe.

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    • on October 15, 2005

      This is the most thorough of the Crab Rangoon recipes I've found on 'Zaar. Great! Well, it's midnight and I'm using (gulp) "krab" meat, not the real thing, but, still pretty good for a deep-fried,late night (fattening) snack!

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    Nutritional Facts for Crab Rangoon

    Serving Size: 1 (1165 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 103.5
     
    Calories from Fat 47
    45%
    Total Fat 5.2 g
    8%
    Saturated Fat 3.1 g
    15%
    Cholesterol 20.0 mg
    6%
    Sodium 205.0 mg
    8%
    Total Carbohydrate 10.0 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.1 g
    0%
    Protein 4.0 g
    8%

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