crab rangoons

January 23, 2019

crab rangoons; delightful little deep-fried bundles filled with crab and cream cheese! how can you go wrong? I love these little guys, but I only seem to eat them when I am ordering or dining in at a Chinese restaurant. these are so easy to make at home... the filling consists of only 4 ingredients (2 you probably already have on hand), which is then enveloped into wonton wrappers, which you can find at any grocery store, and then deep fried! don't let the assembly process intimidate you either... it really is very easy and is outlined in the photos below.

On a large flat surface, lay out the wonton wrappers.

 Place about 1 tsp. of filling in the center of each wrapper - I used the larger end of a melon baller, which worked perfectly!

Using your finger, brush the edges of the wrappers with the beaten egg.

 Pinch the opposing corners of the wonton wrappers together, making sure there are no openings.

Slowly lower the rangoons into the hot oil and fry until golden brown, about 1-2 minutes.

 Serve alongside the dipping sauce of your choice; plum sauce, sweet chili sauce, etc. Enjoy!

 

NOTES:

  • you can use the jumbo lump crab from the store or imitation crab if you don’t have any king crab meat on hand; however, I found that using the good crab meat prevented the rangoons from tasting super “crabby”

  • don’t be afraid of the jalapeño cream cheese – I am a huge baby when it comes to spicy things, but this just adds the perfect amount of kick! However, if you only have plain cream cheese on hand, that will work just fine!

crab rangoons

yields: approx. 22 rangoons               prep time: 20 minutes                cook time: 5 minutes

 

INGREDIENTS

1 cup king crab meat*

4 oz. cream cheese

4 oz. jalapeño cream cheese**

½ tsp. minced garlic

¼ tsp. Worcestershire sauce

22 wonton wrappers

1 large egg, beaten

vegetable oil, for frying

 

DIRECTIONS

  • Preheat your oil to 350°.

  • In a large bowl, combine the crab meat, softened cream cheeses, garlic and Worcestershire. Mix well.

  • On a large flat surface, lay out the wonton wrappers.

  • Place about 1 tsp. of filling in the center of each wrapper.

  • Using your finger, brush the edges of the wrappers with the beaten egg.

  • Pinch the opposing corners of the wonton wrappers together, making sure there are no openings.

  • Slowly lower the rangoons into the hot oil and fry until golden brown, about 1-2 minutes.

    • frying them in batches will make things easier!

  •  Serve alongside the dipping sauce of your choice; plum sauce, sweet chili sauce, etc. Enjoy!

    •  be very careful when taking your first bite! the insides can get very hot!

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