Saturday, February 25, 2012

Homemade Crab Rangoon

Homemade Crab Rangoon
Yield: approximately 30 pieces

8 ounces cream cheese (softened)
1/4 cup chopped fresh green onion
1 package (16 ounces) chunk crab meat*
1 tbs soy sauce
1 tsp worcestershire sauce
30 wonton wrappers
Deep fryer or a medium sauce pan with oil
Cookie sheet with wire cooling rack

*I used artificial crab because I am a poor college student.  If you want to spend $16 on a can of the actual stuff, more power to you.

1. Cream together the cream cheese, green onion and crab meat.  You want the onion and crab meat to be chopped up very finely because the large chunks make filling the wontons more difficult.
2. Add in the soy sauce and worcestershire sauce, mix completely.
3. Lay 1 wonton wrapper out, place a small mound (1 tsp?) of the crab mixture into the center. 
4. Moisten 2 sides of the wonton wrapper and then bring the corners together.  Remove as many air pockets as you can without ripping the wonton.  Seal the edges to form a triangle.  This takes practice but it gets easier as you go.  Working with clean fingers is important (keep a towel nearby to wipe fingers) so you get a proper seal.
5. Fry the filled wontons until golden brown.  Watch carefully and only fry a few at a time.  Tongs are extremely helpful here.  Brown both sides.
6. Let cool slightly on racks, serve with Sweet Chilli Sauce.
7. Enjoy!

Enjoy my pictures! 

 I ran 6 different trials of shapes before I finally decided that the simple triangle fold-over was the best option.  I had all sorts of strange shapes, and I really enjoyed working with the wontons.  Just make sure you get them separated, they are about the thickness of a dime. 

 Just moisten 2 sides, and don't use too much water.
 Fold in half, remove air pockets, seal.  Make sure they're sealed.


I found this sauce in the Internation isle of my grocery store.  I love it's flavor (mildly spicy) and it is very similar to what they serve with Crab Rangoon at Thanh Linh in Peoria.