Crab Rangoon are deep-fried dumplings served in Chinese and Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat (more commonly, canned crab meat or imitation crab meat), with spring onions and/or garlic. These fillings are then wrapped in Chinese wonton wrappers in a triangular or flower shape, then deep fried in vegetable oil.
- 225g cream cheese
- 225g fresh crab meat or canned crab meat, drained and flaked
- 1 teaspoon red onion, chopped
- ½ teaspoon Worcestershire sauce
- ½ teaspoon soy sauce
- freshly ground black pepper, to taste
- 1 spring onion, finely sliced
- 1 large clove garlic, smashed, peeled, and finely minced
- 1 package won ton wrappers
- 1 small bowl water
- oil for deep-frying, as needed
- Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.
- On a flat surface, lay out a wonton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.
- Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
- Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.
- Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
- Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 180 - 190°C), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.