Wednesday, February 12, 2014

Crab Rangoon

Crab Rangoon
(16-20 pieces)


1 (6 oz.) can Crab Meat
6 oz. Cream Cheese, room temperature
½ tbsp. Fresh Garlic, minced
1 dash Worcestershire Sauce
½ tsp. Salt
1 dash White Pepper
16-20 Wonton Skins
1 large Fresh Egg, beaten
Canola Oil for Deep Frying


Pick over crab meat for any shell pieces and set aside. In the food processor, combine the cheese, garlic, Worcestershire, salt and pepper by pulsing several times. Scrape sides and add the crab meat. Pulse a few more times to combine but not over mix. Place about ½ teaspoon of mixture in center of wonton skin, fold over and seal edges with egg. Be sure to get as much air out as possible as you seal. Deep fry in hot oil (350 to 375 degrees) until golden brown and crispy. Place fried rangoons on paper towels to absorb extra oil before serving. Best with a sweet & sour sauce for dipping.

Note: You can also use the more traditional shape without using the egg to seal. Here you just bring up the centers of each side and pinch together. Using this shape, you should refrigerate at least one hour before frying. This helps them hold shape and not lose filling.

Ideas for Future Efforts

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