Make It Yourself- Crab Rangoon-ci |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is just my simple version of classic crab rangoon....without the sugar! Canned crab is okay for this, but I suggest using the premium style. Personally, I use the tub of fresh sold at the seafood counter. Read more . Cook time includes cooking of the entire batch. Ingredients:
12-16oz cream cheese, softened(depending on how crabby you want them) |
8oz crab, cooked, picked, and flaked |
4 green onions, chopped |
1t worcestershire sauce |
juice from 1/2 lemon |
dash of hot sauce(ie rooster or tabasco) |
fresh ground black pepper |
24-32 wonton wrappers |
peanut oil for frying |
Directions:
1. Mix medium bowl mix cream cheese and crab until well combined.
2. Add green onions, Worcestershire sauce, lemon juice, hot sauce and black pepper. Fold to combine all ingredients.
3. Heat oil in cast iron dutch oven, wok, or deep fryer to 350.
4. On smooth surface, lay wonton wrappers one at a time.
5. Spoon about 1T onto middle of each wrapper.
6. With fingertip or small pastry brush, add small amount of water to edges of wrapper.
7. Bring corners up to meet in the middle, pressing all edges together to form seal.
8. **alternatively, place wrapper diagonal, dropping mixture in middle, and still moistening edges, but fold over to form triangle. (See pics for both ways of making each rangoon)
9. Carefully drop a few at a time into hot oil.
10. Let cook, keeping oil temperature between 350-375 until completely browned. About 3 minutes.
11. Continue with remaining wontons.
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