Crab Rangoon Recipe
Crab Rangoon is a popular appeasement in American-Chinese cuisine, who loved to fill his crisp wonton exterior and creamy, charming. Usually crab meat (or copycat crabs), cream cheese, scalion and seasoning mixture, these cutting -shaped behavior are deeply fried to golden perfection. Whether it is served in parties, as a breakfast of a restaurant-style at home, or part of a festive spread, this crab rangoon recipe distributes both crunch and creamy enjoyment in every bite. It is easy to make and pairs completely with sweet chili sauce or soy needle sauce.
Equipment
- Mixing bowl
- Spoon or spatula
- Small bowl of water (for sealing wontons)
- Frying pan or deep fryer
- Slotted spoon or tongs
- Paper towels (for draining)
Ingredients
- 8 oz cream cheese, softened
- 6 oz crab meat or imitation crab, finely chopped
- 2 green onions, finely sliced
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce (optional)
- 20 wonton wrappers
- Vegetable oil, for frying
- Water (to seal wontons)
Instructions
- Filling: In a bowl, mix soft cream cheese, crab meat, green onion, garlic powder and warsesterushair sauce. Mix until smooth and well mixed.
- Fill the wonton: Place a wonton cover on a clean surface. Add about 1 teaspoon to fill in the center. Humble the edges with water, bend it in a triangle diagonally, and press it tightly to seal. Alternatively, pinch the corners together for a traditional shape.
- Heat the oil: In a deep pan, heat about 2 inches of oil to 350 ° F (175 ° C).
- Fry: Fry 4-5 wonton at a time for about 2-3 minutes until golden and crisp. Remove with a slapped spoon and drain on a paper towel.
- Serve: Allow it to cool for 5 minutes and serve hot with needle sauce of choice.