Crab Rangoon For 30 Days Of Din Sum |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 48 |
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Wonton wrappers are filled with cream cheese, crab meat, and seasonings, and deep-fried. Tip: If you're not comfortable with deep-frying the wonton, try briefly baking the wrappers and then spreading the cream cheese mixture on top before serving. Read more . The basic cream cheese/crab meat mixture can also be served as a dip on crackers. Yields 48 Crab Rangoon. Ingredients:
8 ounces cream cheese |
8 ounces fresh crab meat 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, smashed, peeled, and finely minced |
1 package won ton wrappers |
1 small bowl water |
oil for deep-frying, as needed |
Directions:
1. Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.
2. On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square).
3. Wet the edges of the won ton.
4. 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).
5. Fold over the edges of the wrapper to make a triangle.
6. Wet the edges with water and press together to seal.
7. Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
8. Heat wok and add oil for deep-frying.
9. When oil is ready (the temperature should be between 360 - 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.
10. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.
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