Crab Rangoon Recipe

 

Crab Rangoon is a popular appetizer in many Chinese and Thai restaurants. It consists of a crispy wonton wrapper filled with a creamy and savory mixture of cream cheese and crab. Here's a simple recipe for making Crab Rangoon at home:

Ingredients:

• 1 package (8 oz) cream cheese, softened
• 1/2 cup canned crab meat, drained and flaked (imitation crab works well too)
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 teaspoon soy sauce
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon ginger, grated
• Salt and pepper to taste
• Wonton wrappers (usually found in the refrigerated section of the grocery store)
• Oil for frying
• Sweet and sour sauce or sweet chili sauce for dipping

Instructions:

1. In a mixing bowl, combine the softened cream cheese, crab meat, green onions, minced garlic, soy sauce, Worcestershire sauce, grated ginger, salt, and pepper. Mix until well combined.

2. Lay out a few wonton wrappers at a time on a clean surface. Place about a teaspoon of the crab and cream cheese mixture in the center of each wrapper.

3. Moisten the edges of the wonton wrapper with water using your fingertip. Fold the wrapper in half to form a triangle, pressing the edges to seal. You can also create other shapes, like a purse or a simple fold-over triangle.

4. Heat oil in a deep fryer or a large, deep skillet to around 350°F (175°C).

5. Fry the Crab Rangoon in batches until they are golden brown and crispy, usually for about 2-3 minutes per batch. Be sure not to overcrowd the pan.

6. Remove the Crab Rangoon using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.

7. Serve the Crab Rangoon warm with sweet and sour sauce or sweet chili sauce for dipping.

Enjoy your homemade Crab Rangoon as a delightful appetizer! Adjust the seasonings to your taste and get creative with the folding shapes if you like.