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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Crab and cream cheese filled wonton wrappers Ingredients:
filling |
8 ounces cream cheese |
8 ounces fresh or canned crab meat, drained and flaked |
1 teaspoon red onion, chopped |
1/2 teaspoon lea & perrins worcestershire sauce |
1/2 teaspoon light soy sauce |
freshly ground black pepper, to taste |
1 green onion, finely sliced |
1 large clove garlic, finely minced |
1 package won ton wrappers |
1 small bowl water |
oil for deep-frying |
Directions:
1. Combine the crab and the cream cheese. Mix in the remaining
2. filling ingredients one at a time.
3. On a flat surface, lay out a won ton wrapper in front of you
4. so that it forms a diamond shape. Wet the edges of the won ton.
5. Add about 1 teaspoon of filling to the middle, and spread it out
6. toward the left and right points of the diamond so that it
7. forms a log or rectangular shape (otherwise the wrapper
8. may break in the middle during deep-frying).
9. Fold over the edges of the wrapper to make a triangle.
10. Wet the edges with water and press together to seal.
11. Keep the completed Crab Rangoon covered with a damp towel
12. or paper towel to keep them from drying out while preparing
13. the remainder.
14. Heat wok and add oil for deep-frying. When oil is ready
15. (the temperature should be between 360 - 375 degrees),
16. carefully slide in the Crab Rangoon, taking care not to
17. overcrowd the wok. Deep-fry until they are golden brown,
18. about 3 minutes, turning once. Remove with a slotted spoon
19. and drain.
20. Makes about 48
21. (To make ahead of time, prepare the filling and stuff the
22. won tons and freeze. Make sure the wontons are completed
23. thawed before deep-frying).
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