CRAB RANGOON (CREAM CHEESE CRAB WONTON)
Classic recipe for crab rangoon with cream cheese and scallions from Jet Tila.
Provided by Jet Tila
Categories Appetizer Crab Cream Cheese Fry Deep-Fry Green Onion/Scallion Hors D'Oeuvre Kid-Friendly Small Plates
Yield Makes 24 pieces
Number Of Ingredients 8
Steps:
- Press out as much liquid as possible from any crab meat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl combine the crab, cream cheese, green onion, tarragon, salt and pepper either with your hands or a mixer with a paddle attachment.
- Take a wonton skin, place 1 teaspoon of filling in the center of each wrapper. With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)
- Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.
- Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360°F (182°C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a cookie sheet. I like to serve these with sweet chili or plum sauce.
CRABBY CREAM CHEESE WONTONS (CRAB RANGOON)
Make and share this Crabby Cream Cheese Wontons (Crab Rangoon) recipe from Food.com.
Provided by spatchcock
Categories Crab
Time 40m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl mix cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
- Place about a teaspoon of the cream cheese mixture in the center of each wonton wrapper.
- Put egg whites in a bowl.
- Use your fingers or a brush to apply the egg whites over two edges of the wonton wrappers.
- Fold into triangles and press to seal edges.
- In small batches, deep fry the won tons until golden brown, 2 to 4 minutes.
- Drain on paper towels and serve warm.
- (Note: to make this healthier I brush the whole wonton with egg white after it's sealed and then I just sauté it with no-calorie nonstick cooking spray).
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