Crab Rangoon Recipe
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Category: |
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Ingredients: |
Ingredients: 8 oz. cream cheese
8 oz. fresh crab meat or canned crab meat, drained and flaked
1 tsp red onion chopped
1/2 tsp Lea & Perrins Worcestershire sauce
1/2 tsp light soy sauce
freshly ground black pepper to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled an finely minced
1 package won ton wrappers
1 small bowl water
oil for deep frying, as needed
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Directions: |
Directions:Combine cream cheese and crab meat. Mix in the remaining six filling ingredients one at a time.
On a flat surface, lay out won ton wrapper in front of you so that it forms 2 triangles. Wet the edges of the won ton.
Add 1 tsp of filling to the middle and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep frying).
Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal. Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
Heat wok and add oil for deep frying. When oil is ready (temp. between 360-375º) carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep fry until golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain.
Serve hot with Sweet and Sour sauce or Chinese Hot Mustard. |
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