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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crab Rangoon Recipe

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This recipe for Crab Rangoon is from Starters and Thirst Quenchers, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. cream cheese, room temperature
2 oz. crab meat finely diced
1 tablespoon powdered sugar
1 pinch salt
1 or 2 scallions, finely chopped
20 wonton wrappers
oil for deep frying
Directions:
Directions:
1. Mix all the cream cheese, crab meat, sugar, scallions and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.

2. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.

3. Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels.

4. Let the crab rangoon cool down a bit before serving them with sweet and sour sauce.
 makes 20.

Freezing crab rangoon before cooking:
1. Once assembled and folded, place rangoons on a wax or parchment paper lined baking sheet or large platter.
2. Place baking sheet or platter into the freezer and flash freeze the rangoons for about an hour, or until hard.
3. Place frozen rangoons into a freezer-safe airtight container and freeze for up to 3 months.

Cooking rangoon from frozen:
1. If you plan to fry the rangoons, just let them sit on the counter for a few minutes while your oil is almost up to temperature.
2. Fry as directed.
Personal Notes:
Personal Notes:
This recipe is so much better than the Chinese restaurant offerings. It’s well worth the effort making them, and I’m sure you will enjoy them.

 

 

 

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