Crab Rangooooooons! Fun to say. Fun to eat. Now fun to make.
What you will need:
- a block of cream cheese (8 oz)
- 1 teaspoon soy sauce
- 2 teaspoons powdered sugar
- 1 chive stack diced
- 4 oz crab meat
- garlic powder, ground ginger, and pepper to taste
- vegetable oil for frying
- wonton wrappers
First, you take all the ingredients in the first 6 bullets and combine. I microwaved my cream cheese for a few seconds to get it manageable for mixing. Adjust the seasons until you have a filling you are happy with. Chinese restaurant crab rangoons are usually on the sweeter side, but I like mine a little more savory.
Take your filling and drop a little over a teaspoon into the middle of the wonton wrappers.
Wet your fingers (or be more sanitary and use a brush) and get the edges of the wrappers moist so they will stick together. Fold the wrapper in half and seal the edges. If you want to be fancy you can take the two bottom ends and fold them together like this:
You can also simply fold them over into little triangles. Fill a pan with about an inch of oil and heat to 375 degrees. Fry the filled wonton wrappers on each side until brown. This can all be fairly controlled. If the rangoon starts to make noise and splatter, it is because the filling is seeping out. This is why you want to have a good seal going on.
When they are golden and delicious (I like mine on the darker side), take them out of the oil and place on a paper towel lined plate to cool. You can then enjoy them playing or with your favorite dipping sauce!
This recipe should make about 28 crab rangoons. If you aren’t eating them right away, they can be reheated in the over at 350 degrees for about 8 minutes.