March Madness — Dim Sum Crab Rangoons

Holidays & Special Occasions Sports Events March Madness — Dim Sum Crab Rangoons

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      mos

      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
      worthy  smilie

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Holidays & Special Occasions Sports Events March Madness — Dim Sum Crab Rangoons