RCI-SN.005.0008.001
Crab Rangoon
Contributed by [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] This Y-group is
Prep20 min
Cook8 min
Total28 min
Servings4
Difficultyintermediate
Ingredients
- 8 ounces
- fresh crab meat or canned crab meat8 ouncesdrained and flaked
- red onion1 teaspoonchopped
- Lea and Perrins Worcestershire sauce½ teaspoon
- ½ teaspoon
- freshly ground black pepper1 unitto taste
- green onion1 unitfinely sliced
- clove garlic1 largesmashed, peeled, and finely minced
- 1 package
- bowl water1 small
- oil for deep-frying1 unitas needed
Method
1
Combine the softened cream cheese, drained crab meat, chopped red onion, Worcestershire sauce, soy sauce, minced garlic, green onion, and black pepper in a mixing bowl. Stir until the mixture is well combined and smooth.
2
Place a small bowl of water near your work surface. Lay a wonton wrapper on a clean, flat surface with one corner pointing toward you.
3
Spoon approximately ½ teaspoon of the crab filling into the center of each wonton wrapper. Do not overfill, as this will make sealing difficult.
4
Dip your finger in the water and wet the edges of the wonton wrapper. Fold the wrapper in half diagonally to form a triangle, pressing firmly to seal the edges.
5
Bring the two pointed corners of the triangle together and wet one corner with water, then press firmly to seal them together, forming a small purse shape. Repeat with remaining wrappers and filling.
6
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). If using a pot, ensure the oil is at least 2 inches deep.
7
Carefully place the rangoons into the hot oil in small batches, avoiding overcrowding. Fry for 2–3 minutes until they turn golden brown, turning once halfway through cooking.
3 minutes
8
Remove the fried rangoons from the oil with a slotted spoon and drain on paper towels to remove excess oil. Serve hot with sweet and sour sauce or another preferred dipping sauce.