Back in the days of apartment living when Chinese food takeout seemed to be a weekly occurrence….we’d always say yes to “do you want to add an order of Crab Rangoon with that?” They’re so good and as we later discovered, remarkably easy to make.
Wonton wrappers, cream cheese, imitation crab meat (because it’s good), scallions, crushed garlic, a little Worcestershire Sauce, and peanut oil for deep frying. I’ve read recipes that invite you to bake these vs. frying them….but that’s just wrong. Baked wonton wrappers are extremely crunchy (not in a good way). Every Chinese Restaurant Crab Rangoon we’ve ever eaten was fried to crisply golden brown perfection :)
Here’s a quick little “How To” on making Crab Rangoon. First mix all ingredients together, combining well.
Place a teaspoonful of mixture in center of wonton wrapper. Dip your finger in water and wet all four edges of wrapper.
Fold wrapper in half to make a triangle. Pinch all around the edges to seal tightly.
Bring the two outside corners together, like they were raising their arms above their head. Pinch to seal together.
Repeat until all wrappers have been filled. Chill in freezer for 30 minutes before frying.
Heat peanut oil to 375 degrees. Oil is ready when a piece of wonton wrapper or bread dropped in sizzles and browns without burning.
Fry two wontons at a time and drain to paper towels. Serve warm with a nice dipping sauce. We’ll serve these with a Sweet and Sour Sauce and perhaps a little Sweet and Spicy Sauce as well.
We’re making these for our monthly Family Birthday Celebration Dinner…which has become a festive meal with an amazing spread of hors d’oeuvres and appetizers and the best birthday cakes ever!! Finger Food & Family Rules!!
- 1 8oz. block cream cheese, softened
- 6 oz. imitation crab meat, chopped fine
- 3-4 scallions, thin sliced
- ½ tsp. Worcestershire sauce
- 1 pkg. square wonton wrappers
- Peanut oil for deep frying
- 1 tsp corn starch
- ⅓ cup rice vinegar
- 2 tsp. canola oil
- ⅔ cup pineapple juice, unsweetened
- 2 Tbl. ketchup
- 3 Tbl. brown sugar
- salt to taste
- In a small sauce pan, whisk together corn starch and vinegar.
- Then add in remaining ingredients and bring to a boil, reduce heat to low and simmer for 2-3 minutes. Remove from heat and allow to cool before serving.
- Combine all ingredients until well blended.
- Put 1 teaspoonful of mixture in the center of a wonton wrapper. With finger wet all four edges with water. Fold over wrapper, making a triangle. Pinch edges to seal well.
- Bring to outside corners together, as if raising their arms over their head. Pinch at top to seal.
- Repeat until all wrappers have been filled. Chill wontons in freezer for 30 minutes before frying.
- Heat peanut oil in wok or dutch oven to 375 degrees.
- Deep fry wontons, two at a time, turning over once during cooking, until golden brown. Drain on paper towels.
- Serve warm with dipping sauce.
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