Crab Rangoon

Crab Rangoon is a perennial party favorite – A blend of crabmeat, cream cheese and seasonings all in a oriental favorite!

Quantity: 24 per pack

$34.88

Description

A top seller Asian item in our catalog, BIG CHEF’s Crab Rangoon is the perennial party favorite.
Blending the delicious taste of crabmeat, cream cheese, and select seasonings, BIG CHEF’s Crab Rangoonoffers you the best combination of taste and texture. To top it all off, the deep-fried wrapper gives the entire product a crunchier outside. Offer it as hors d’oeuvre on your corporate event buffet, or as a snack on your summer cocktail party, BIG CHEF’s Crab Rangoon will never disappoint your taste buds.

BIG CHEF’s Crab Rangoons are quite easy to prepare, as the product comes already par-fried. To finish off put the product, from the freezer directly into the oven, pre-heated at 350 degrees, for 4- 6 minutes to get the best taste, texture, and feel out of it. Once the product becomes golden brown in color it should be removed from the oven, and is ready to be served or eaten. Along with our Crab Rangoons, make sure to try other options in our hors d’oeuvre variety collection, especially our Shrimp Pankos, Chicken Chimichangas, and Duck Wontons.

So, what would you like in the menu?

Additional information

Weight 2.3 kg
Quantity

24

Cooking Instructions

Do not microwave. Use conventional oven. Preheat vegetable oil to 350 degrees and fry from frozen until crust is golden brown.Do not microwave. Use conventional oven. Preheat vegetable oil to 350 degrees and fry from frozen until crust is golden brown.

Ingredients

Imitation Crab Meat (Alaska Pollock, water, cornstarch, wheat starch, sugar, egg whites, potato starch, contains 2% or less of the following: Natural and artificial flavors, crab extract, rice wine (water, rice, yeast) salt, Canola oil, calcium carbonate, sorbitol, pyrophosphate, color.) Pasteurized Cream Cheese (Pasteurized cultured milk and cream, Salt, Stabilizers (Xanthan, Carob bean and/or guar gums) and oriental seasoning (ginger powder, salt, garlic) wrapped in a eggroll skin, (wheat flour, salt, FD&C yellow #5, Citric Acid, Sodium Benzoate), partially fried.

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