Crab Rangoon
Rating
If you haven't had Crab Rangoon before, you're really missing out.
Ingredients
- FOR CRAB RANGOON:
- 1 (8-oz.) block cream cheese, softened
- 6 oz. lump crab meat
- 3 tbsp. finely chopped chives
- 1 tsp. soy sauce
- ½ tsp. garlic powder
- 1 large egg
- 25 wonton wrappers
- Neutral, for frying (peanut or vegetable)
- FOR DUCK SAUCE (OPTIONAL):
- ½ c. apricot preserves
- 2 tsp. rice vinegar
- 1 tsp. soy sauce
Instructions
- Make the duck sauce: in a small bowl, mix apricot preserves, vinegar, soy sauce, and 2 tablespoons hot water until sauce is smooth. Set aside.
- In a large bowl, stir to combine the cream cheese, crab meat, chives, soy sauce, and garlic powder until it forms a homogenous mixture. In a small bowl, whisk egg and set aside.
- To form the wontons, place about 1 tablespoon of the crab mixture in the center of a wonton wrapper. Using your finger or a small brush, lightly rub the edges of the wrapper with beaten egg (this will help seal the wontons.) Bring all 4 corners together above the wrapper and pinch to seal, moving your finger down along the edges forming an “X” shape, with the corners meeting in the center. Set aside on a large plate or sheet tray. Repeat until you have used all of the crab mixture.
- Fill a large heavy-bottomed pot or dutch oven with about 3 to 4 inches of oil and heat to 350°. Working in batches of 4 to 5, add your rangoon to the oil and fry until golden brown, 3 to 4 minutes. Remove the wontons to a paper towel lined plate to drain while you fry the remaining rangoon.
- Serve immediately with homemade or store bought duck sauce.
