Crab Rangoons

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appetizer, Asian, Chinese, crab, wonton wrappers

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Ah, the Crab Rangoon. I fell in love with these little bites back in college and judge restaurants by their crab rangoons;how they are folded, the ingredients, what they fry them in etc. Yes, I’m obsessive but I love them! So, my recipe that I have adapted along the way has plenty of crab, a hint of scallion and gives you a nice creamy bite. I find there is no need for any other spices if you have the right balance from the get go.

• Crab Rangoon
• 6oz of crab meat (you can definitely substitute imitation crab here to save $)
• 1 8 oz. pkg of Philadelphia Cream Cheese
• 3 green onions
• 1 pkg of wontons (found in your produce aisle)
• egg wash
• peanut oil (you can fry them in vegetable but peanut oil really adds to the flavoring and is used in most asian frying)

Heat about 2 inches of peanut oil on medium high. Chop green onions, coarsely chop crab meat and combine well with cream cheese.

Lay out wonton wrappers and place about a tablespoon of mixture in the center. Brush egg wash along all four edges. Here’s the kicker, some places will just fold in half (diagonally) and call it a day. I’ve found that these tend to become oily and they don’t give you the nice, crispy bite that compliments the creamy filling. So, take the tip of one edge and the tip of the edge diagonally across and pinch together. Take the other two edges and bring them up to meet the already pinched edges so you create a little square with the edges pinched up in the air.

Drop a few at a time (if you use a big frying pan and dump everything in at the same time you’ll cause the oil temp to come down and they wont fry nicely) into the oil. The rangoon will float to the top after a minute, flip over when it’s a nice golden brown. Fry on the other side for another minute and remove, placing on some paper towels to absorb oil. Total cooking time is only 2-3 minutes so stay nearby!

Makes about 30-40 rangoons.