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

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

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

Filling and Folding

  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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