Crab Rangoon
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
Freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
1 package won ton wrappers
1 small bowl water
Oil for deep-frying, as needed
• Combine the cream cheese and crab meat.
• Mix in the remaining six filling ingredients up to the wonton wrappers one at a time.
• On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles not a square.
• Wet the edges of the won ton.
• 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.
• Fold over the edges of the wrapper to make a triangle.
• Wet the edges with water and press together to seal.
• Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
• Heat wok and add oil for deep-frying.
• When oil is ready with the temperature between 360 to 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.
• Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.
Yield: 48 Crab Rangoons.
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