Crab Rangoon

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately with homemade or store bought duck sauce.

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