Crab Rangoon

Description

Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

• 8 ounces cream cheese
• 8 ounces fresh crab meat or canned crab meat, drained and flaked
• 1 teaspoon red onion, chopped
• ½ teaspoon Lea and Perrins Worcestershire sauce
• ½ teaspoon light soy sauce
• freshly ground black pepper, to taste
• 1 green onion, finely sliced
• 1 large clove garlic, smashed, peeled, and finely minced
• 1 package wonton wrappers
• 1 small bowl water
• oil for deep-frying, as needed

Procedures

1. Combine the cream cheese and crab meat.
2. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.
3. On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square).
4. Wet the edges of the wonton.
5. Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
6. Fold over the edges of the wrapper to make a triangle.
7. Wet the edges with water and press together to seal.
8. Keep the completed crab rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
9. Heat wok and add oil for deep-frying.
10. When oil is ready (the temperature should be between 360°F - 375°F), carefully slide in the crab Rangoon, taking care not to overcrowd the wok.
11. Deep-fry until they are golden brown, about 3 minutes, turning once.
12. Remove with a slotted spoon and drain.
13. Serve hot with sweet and sour sauce or Chinese hot mustard.