crab rangoon
(1 rating)
These are my daughters favorites. Recipe is from Rasa Malaysia ~ Easy Asian Recipes
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(1 rating)
yield
4 serving(s)
prep time
5 Min
cook time
30 Min
method
Deep Fry
Ingredients For crab rangoon
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1 pkg(8 oz) kraft philadelphia regular cream cheese, at room temperature
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2 ozcrab meat or 2 sticks imitation crab meat (finely diced)
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1 Tbsppowdered sugar
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pinch of salt
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20wonton wrappers
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oil, for deep frying
How To Make crab rangoon
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1Mix all the cream cheese, crab meat, 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.
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2Fold 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.
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3Heat 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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4Cook’s Notes: Use real crab meat if possible. My crab rangoon is based on the version I had in Chinese buffet restaurants, with imitation crab meat. Don’t serve the crab rangoon immediately after deep-frying as the filling will be too hot!
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