Crab Rangoon
Ingredients:
- 8 oz (225g) full-fat cream cheese, softened to room temperature
- 4 oz (115g) lump crab meat, drained and picked over for shells (fresh, canned, or imitation crab)
- 2 green onions, finely sliced
- 1 teaspoon soy sauce (or tamari)
- ½ teaspoon Worcestershire sauce
- 1 small garlic clove, minced (about ½ tsp)
- ¼ teaspoon white sugar
- A pinch of black pepper
- 1 package (12 oz) square wonton wrappers
- 1 small bowl of water for sealing
- Vegetable, canola, or peanut oil for frying (about 4-6 cups)
Directions:
1. In a medium bowl, combine the softened cream cheese, crab meat, green onions, soy sauce, Worcestershire sauce, minced garlic, white sugar, and black pepper. Mix until smooth and well incorporated.
2. Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of the filling into the center of the wrapper.
3. Dip your finger into the bowl of water and moisten the edges of the wrapper.
4. Fold the wrapper over the filling to form a triangle or a purse shape, pressing the edges tightly to seal and prevent leakage during frying.
5. Repeat with the remaining wrappers and filling.
6. Heat the oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C).
7. Fry the Crab Rangoon in batches, being careful not to overcrowd the pot, for about 2-3 minutes or until golden brown and crispy.
8. Remove with a slotted spoon and drain on paper towels.
9. Serve warm with sweet and sour sauce or your favorite dipping sauce.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 80 kcal per piece | Servings: 24 pieces
Tips:
Ensure the cream cheese is fully softened to make mixing easier and to achieve a smooth filling.
Seal the wonton wrappers tightly using water to avoid oil seeping in during frying.