Easy Crab Rangoon

This recipe would be suitable as an appetizer but we enjoy it even as a main course.  It is a little time consuming, but well worth the effort.  I hope you'll try it!

Ingredients:

12 oz. package 3 1/4 x 3/14 inch wonton wrappers
8 oz. softened cream cheese
8 oz. crab meat, well drained
1/3 c. chopped green onion
1 clove garlic, finely minced
1 t. soy sauce
 1/2 t. Worcestershire sauce
salt to taste
1/2 t. fresh ground black pepper
1/4 t. sesame oil
pinch of cayenne pepper
canola or peanut oil for frying

 

Approximately and hour before mixing, set out an 8 oz. block of cream cheese and allow to come to room temperature.  Remove crab meat from container and place in a small sieve, draining well.  Chop green onions diagonally.  Remove skin from garlic and mince finely.

 

 

In a medium bowl, add softened cream cheese, crab meat, green onion and garlic.  To this, add soy sauce, Worcestershire sauce, salt, black pepper, sesame oil and cayenne.  Stir with a spoon until well combined.  Cover with plastic wrap and refrigerate for about 1 hour.  This will help the flavors to combine.

 

 

Remove wonton wrappers from package and cover with a damp paper towel to keep them from drying out.  Have a small dish of water nearby, as well as a cookie sheet lined with parchment paper.  Lay one wonton on a flat surface.  Dip your finger in the water, then apply water to all four edges of the wonton.  Place a scant teaspoon of crab mixture in the center of the wrapper.  Grabbing opposite corners, bring them together as shown in the example.  Carefully bring the sides up to meet as shown.  Pinch all sides to ensure that the wrapper is sealed tightly.  Continue this process until all of the crab mixture is used.

Cover the filled wontons with plastic wrap and refrigerate until you are ready to fry them.

To fry, you can use a heavy dutch oven.  In this demonstration, we used a deep fryer.  Add oil to pan or fryer, approximately four inches.  We used peanut oil in this demonstration.  Heat oil to 350 degrees.  Add six wontons at a time.  Fry for three minutes or until golden brown.  You may need to use a slotted spoon to turn them as they may float and turn upside down.  Remove to a paper towel lined cookie sheet and place in warm oven.  Continue frying in grouping of six until all are done.

We used a bottled Kung Pao dipping sauce.  However, another suggested sauce is listed below:
1 c. tomato ketchup
1/4 c. rice vinegar
2 T. brown sugar
1 T. Sriracha or similar hot sauce