Crab Rangoon

One of the tasty appetizers we had during the holiday season was Crab Rangoon.  We love the combination of crab meat, cream cheese, green onions and other flavorings.  The tasty filling mixture is folded up in a wonton wrapper and deep fried (how can you go wrong deep frying something?).  We like Crab Rangoon served with duck sauce, but they would also be tasty with soy sauce or any other Asian sauce or dip.  Have fun and experiment!

 You start with a regular little wonton wrapper.  

Put a dollop of filling in the middle.  Then, using your fingers, brush two of the sides with a beaten egg (I know this shows four sides brushed with egg wash, but this was the first one I did.  After a couple, Charlie mentioned that the wrapper probably needed the "glue" only on two sides - and he was right!  It worked much better and the wonton wrapper a lot less slippery to press together).  

Then, fold over a corner and press it to the opposite corner, making a triangle shape.  

Then - gently! - working the air out from around the filling, press the remaining two sides together.

Then deep fry for three to four minutes (not pictured because I didn't want to get oil splattered on the camera) and enjoy!

Crab Rangoon

• 8 ounces cream cheese, softened
• 8-ish ounces canned or refrigerated crab meat
• 1/2 cup green onions, thinly sliced
• 1/2 teaspoon salt
• 2 teaspoons sesame oil
• 1 teaspoon Thai Sweet Chili sauce 
• 1 tablespoon soy sauce
• 2 teaspoons Worcestershire sauce
• 1 package wonton wrappers (about 48)
• 1 egg, beaten with 1 tablespoon water
• 2 to 3 quarts peanut, vegetable or canola oil (for frying)
• duck sauce (or dipping sauce of choice)

Heat oil in a large heavy-bottomed pot over medium-high heat until it registers 350 degrees F.  In a medium bowl, combine the cream cheese, crab meat, green onions, salt, sesame oil, chili sauce, soy sauce and Worcestershire sauce.

Now it is time to assemble the appetizer.  On a flat, clean surface, lay out a wonton wrapper with one corner pointed toward you. Place one tablespoon of the filling into the center of the wonton wrapper. Dip a finger into the egg wash mixture and wet two edges of the wonton wrapper.  Fold the top corner down to meet the bottom corner to form a triangle.   Press out all of the air and seal the edges by pressing them together.   Place finished crab rangoons on a cookie sheet or platter, covering the appetizers with a damp kitchen towel to keep them from drying out.

When your oil is heated and you are ready to fry, line a baking sheet with a double layer of paper towels.  Place a wire rack upside down on top of the paper towels.  Carefully lower crab rangoons into the oil, five or six at a time, and fry, until they are golden brown on both sides.  This will take three or four minutes.  Make sure to turn them over once halfway through the cooking time.  Remove with a slotted spoon and drain on the prepared baking sheet.  Allow the crab rangoons to cool for at about five minutes before serving - they are very hot when they come out and even though it is hard to wait, I would highly recommend it (coming from a voice of experience).  Serve with duck sauce, soy sauce, any sauce of your choice or no sauce at all and enjoy!