Crab Rangoons

Crab Rangoons

For dinner tonight: Cream Cheese & Crab Won Tons… or sometimes referred to as Crab Rangoons. I usually try to not have fried things for dinner, but this is one of those exceptions. The recipe is very flexible – you can change the ratios to your liking. (See this article for more in-depth information)

Mixin the IngredientsCrab Rangoons
Yield: 44 – 48 Crab Rangoon

Filling:
8 ounces cream cheese
8 ounces imitation crab meat, flaked
1/2 teaspoon worcestershire sauce
1/2 teaspoon soy sauce
1/4 teaspoon freshly ground white pepper, to taste
2 green onions, finely sliced
1 large clove garlic, finely minced
1/8 tsp ground ginger
1 tsp toasted sesame seeds
1/2 can of water chestnuts

1 package wonton wrappers
1 small bowl filled with water for wetting wontons
Oil for deep-frying

Sauce:
Mixture of soy sauce, rice vinegar, sesame seeds, sesame oil, and sriracha sauce.

Filling and Folding
Directions:

  1. Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.
  2. On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Wet the edges of the wonton. Add a heaping teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
  3. Fold over the edges of the wrapper so that it forms a triangle shape. Seal the edges, adding more water if needed.
  4. Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest.
  5. Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 – 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels. Cool and serve.

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