Crab Rangoon has been a party favorite since the 1950’s. This recipe removes most of the “extra” ingredients that try to weasel their way into these tasty treats, and just presents the essentials of what Crab Rangoon’s are all about: Cream Cheese, and Crab.
As far as I’m concerned, save all those other ingredients for the dipping sauces.
Add the cream cheese, diced crab, diced green onion, and a pinch of salt to a non-reactive bowl.
Carefully fold together, until all the ingredients are completely incorporated.
Chef’s Tip: Why use full-fat cream cheese? When using low-fat cream cheese in recipes that call for deep fat frying, or high-heat baking, it has a tendency to produce a result that feels grainy. We want a smooth tasting mouth feel… In addition when that fat hits your tongue… it does a happy dance.
Brush some egg wash on the edges of a wonton wrapper.
Add about 1/2 tablespoon of the mixture to the center of the wonton.
Fold into a triangle, and pinch the edges together.
Chef’s Tip: Make sure that the edges are pinched tightly together. We don’t want any leakage when they are in the hot oil.
Chef’s Note: If you attempt to overstuff the wonton, they will burst open in the hot oil, and you will lose your precious filling.
Preheat your peanut oil to between 350/375f (175/190c).
Add the wantons, in batches to the hot oil.
Fry until golden brown, about 3 to 5 minutes.
Chef’s Note: Let the oil return to temperature, and repeat until all your wantons are cooked.
Chef’s Note: My favorite dipping sauce is a combination of rice vinegar, tamari, a few drops of toasted sesame oil, and chopped green onions.
Allow the wantons to rest for 5 minutes, and then serve with your favorite dipping sauces. Enjoy.