crab rangoon
(2 ratings)
I made this last night and it came out really good. We thought the filling was as close as you could get to our local Chinese restaurant's without stealing their recipe. You can increase the amount of the crabmeat, if you like. The corners of the wontons came too dark so I'm lowering the cooking temperature for you. I prefer a savory dipping sauce. If you like a sweet sauce you can use a plum sauce or a sweet and sour sauce.
(2 ratings)
yield
serving(s)
method
Deep Fry
Ingredients For crab rangoon
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1 pkgwonton skins
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28 oz. packages of cream cheese, softened
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1/2 cfinely chopped surimi or crab meat
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2scallions, finely chopped
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2 tspsugar
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1/4 tsponion powder
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1egg white, lightly beaten or 1/4 cup water
- DIPPING SAUCE
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1/3 csoy sauce
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1/4 tspsesame oil
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finely chopped scallion for garnish
How To Make crab rangoon
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1Heat oil in deep fryer or deep pot to 350.
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2Combine cream cheese, surimi or crab, scallions, sugar and onion powder until well mixed.
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3Working with 2 wonton skins at a time and leave the rest covered in the package. You must keep the wontons covered with a damp paper towel until you are ready to fry them to keep them from drying out. Place a heaping teaspoonful of cream cheese mixture in the middle of a wonton skin. Brush edges with egg white or water. (I found using a Q-tip was perfect for this.) Fold diagonally to form a triangle and make certain edges are well sealed.
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4Drop one at a time into hot oil. Do not overcrowd the fryer. Fry until golden brown, remove with basket or slotted spoon and drain on paper towels.
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5DIPPING SAUCE-Combine soy sauce and sesame oil. Sprinkle with scallions.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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