- This topic has 1 reply, 1 voice, and was last updated March 18, 2018 at 8:25 pm by .
- March 18, 2018 at 8:25 pm #384927mos
March Madness — Dim Sum Crab Rangoons
8 oz cream cheese
8 oz crab meat (fresh or canned crab meat, drained and flaked)
1 tsp red onion, chopped
1/2 tsp Worcestershire sauce
1/2 tsp light soy sauce
Black pepper to taste
1 green onion, finely sliced
1 clove garlic, smashed, peeled, and finely minced
1 pkg wonton wrappers
1 small bowl water
Oil (for deep frying)
Combine the cream cheese and crab meat in a medium-sized mixing bowl.
Mix in the red onion, Worcestershire, soy sauce, black pepper, green onion and garlic one at a time. Combine thoroughly and set aside.
On a flat surface, lay out a wonton wrapper so that it forms 2 triangles not a square. Wet the edges of the won ton.
Add 1 tsp of filling to the middle of the wonton 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 another 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.
Once ready to cook the Crab Rangoon, heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 – 375°), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 min, turning once.
Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard. Makes 48
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