Wednesday, February 1, 2012

Crab Rangoon

Jennifer S.

It's just not Chinese take out without an order of crab Rangoon.

1 brick (8 oz) Regular Cream Cheese, at room temperature
2 oz crab meat or 2 sticks imitation crab meat (finely diced)
1 TBS finely minced chives
1 TBS powdered sugar
Pinch of salt
20 wonton wrappers
Oil, for deep frying

Mix all the cream cheese, crab meat, chives, sugar, and salt in a bowl. Stir to blend well.

Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.

Fold the two ends of the wonton wrapper together.

Fold the other two ends to make a tiny parcel. Pinch to seal tight and make sure that there is no leakage. Use a little water to help sealing if needed.

Heat up a pot of oil for deep-frying and fry the crab Rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab Rangoon on a dish lined with paper towels. Let the crab Rangoon cools down a bit before serving them with sweet and sour sauce.

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