Crab Rangoon

One of the snacks that my husband enjoys is Crab Rangoon. I'm glad that I got the chance to learn this recipe from my ex-lady boss back in NY when I worked as a kitchen helper in one of the chinese take outs there.

According to Wikipedia, "Crab Rangoon are deep-fried dumplings served in American Chinese and, more recently, Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat (more commonly, canned crab meat or imitation crab meat), with scallions and/or garlic. These fillings are then wrapped in Chinese wonton wrappers in a triangular or flower shape, then deep fried in vegetable oil."

Here's the easy recipe. Enjoy



Ingredients
A pack of wantan wrapper (approximately 50 pieces)
16 oz cream cheese
2 cans of crab meat (approximately 12 oz in total)
2 stick imitation crab meat - minced
4 cloves garlic - minced
1/2 small onion - minced
1 tsp soy sauce
1 tsp Leas & Perrins Worcestershire sauce
1/2 tsp sugar
pinch of salt
pinch of pepper
enough oil for frying
water

Methods

1. Mix all the ingredients except wantan wrapper and oil evenly  in a bowl. Cover the bowl in plastic wrapper and leave it in the refrigerator for at least 1 hour. 

2. Place about 1 tbsp of mixture in the middle of the wantan wrapper.

3. Glue the edges together with a little bit of water forming a triangular shape. Make sure it's glued tight

4. Heat up the pot with oil and fry the the crab rangoon in medium heat until golden brown.

5. Let it cool and serve it with our without the sweet and sour sauce.