Crispy wontons meet a creamy crab filling in this popular Chinese-American appetizer. Crab Rangoon are easy to make at home and great for entertaining!
Ingredients
US Customary - Metric
Instructions
Ingredients
US Customary - Metric
- 8 ounces block-style cream cheese , softened
- 6 ounces crabmeat (1 cup), picked over for cartilage and drained well
- 1 teaspoon toasted sesame oil
- 1 teaspoon light soy sauce
- 2 teaspoons Worcestershire sauce
- 1 clove garlic , minced
- 1/4 cup thinly-sliced scallions
- pinch ground white pepper
- 36 wonton wrappers
- vegetable oil or peanut oil , for frying**
- sweet and sour sauce, duck sauce, plum sauce, or Chinese hot mustard , for dipping
Instructions
- In a bowl, stir together cream cheese, sesame oil, soy sauce, Worcestershire sauce, and ground white pepper. Fold in garlic, scallions, and crabmeat.
- Place 1-1/2 teaspoons filling in the center of a wonton wrapper. Do not overfill. Lightly dampen the perimeter of the wrapper with water or egg wash (1 egg beaten with 1 tsp water).
- Fold the bottom left corner up over the filling to meet the top right corner. Fold the two remaining corners toward the center to make a little wonton purse. Be sure to press out any air surrounding the filling and press all of the edges together firmly to seal.*
- Keep the stack of wonton wrappers and the folded wontons covered with a lightly-dampened towel while working.
- Heat vegetable oil to 350-360 degrees F in a large, deep pot. Fry wontons in small batches (4-6 at a time), being sure not to crowd the pan. Move them around with a slotted spoon or a spider strainer and fry until golden brown, 3-4 minutes.
- Remove to a paper-towel lined plate to drain. Serve with your favorite dipping sauce, like sweet and sour sauce (recipe linked above), duck sauce, plum sauce, or hot mustard.
- Full instructions visit: https://stripedspatula.com/crab-rangoon-recipe/
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