Crab Rangoon

Crab Rangoon: Crab rangoon are deep-fried dumpling appetizers served in American Chinese and more recently, Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat, with scallions, and/or garlic. These fillings are then wrapped in Chinese wonton wrappers in a triangular or flower shape, then deep fried in vegetable oil.

Ingredients for Crab Rangoon

(serves 4):

• Vegetable oil, for deep frying
• 150 gms drained tinned crab meat
• 120 gms cream cheese, at room temperature
• 1 clove garlic, minced
• 1 green onion, thinly sliced
• 1 1/2 tsp sesame oil
• 1 tsp Worcestershire sauce
• Kosher salt, to taste
• Black pepper powder, to taste
• 24 wonton wrappers

Method for Crab Rangoon:

• In a large bowl, combine crab meat, cream cheese, garlic, green onion, sesame oil, Worcestershire sauce, salt and pepper
• Combine well.
• The filling for crab rangoon is ready.
• Place the wonton wrappers on a work surface.
• Spoon 1 1/2 teaspoons of the mixture into the centre of each wrapper.
• Using your finger, rub the edges of the wrappers with water.
• Join the centre of each edge/side of the wonton wrapper to create a flower shape.
• Pinch the edges to seal.
• Heat the vegetable oil in a large skillet on medium heat.
• Working in batches, deep fry the flower shaped wonton wrappers until evenly golden brown and crispy, takes about 1-2 minutes.
• Drain and transfer to a paper towel-lined plate.
• Crab Rangoon is ready to be served.
• Serve immediately with dipping sauce.

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