 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 30 |
|
I love crab rangoon so I took a stab at making them from scratch Ingredients:
8 oz. cream cheese |
8 oz. fresh or canned crab meat |
1/2 tsp. worcestershire sauce |
1/2 tsp. soy sauce |
1 1/2 green onions, finely sliced |
1 clove garlic, finely minced |
1 tsp. red onion, chopped |
1 package wonton wrappers |
oil for deep-frying |
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.
3. 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).
4. Fold over the edges of the wrapper so that it forms a triangle shape. Seal the edges, adding more water if needed.
5. Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest.
6. Heat pan 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 pan.
7. 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.
|
|