Awesome Appetizers: Crab Rangoon

By Andy Anderson !
@ThePretentiousWichitaChef

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.

So, you ready… Let’s get into the kitchen.

Rating:

★★★★★ 1 vote

Comments:

13 Comments

Serves:

6/8

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

3 oz: lump crab meat, picked over for shells, and finely diced
5 oz: full fat cream cheese, allowed to rise to room temperature
1 Tbsp: green onion stalks (green parts), finely diced
1 pinch: salt, kosher variety
15: wonton wrappers (2x2 inches, 5x5 cm)
: peanut oil, for frying
1 medium: egg, whipped with some water for a wash

How to Make Awesome Appetizers: Crab Rangoon

Step-by-Step

1PREP/PREPARE
2Gather and prep your ingredients.
3Add the cream cheese, diced crab, diced green onion, and a pinch of salt to a non-reactive bowl.
4Carefully fold together, until all the ingredients are completely incorporated.
5Chef’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.
6Brush some egg wash on the edges of a wonton wrapper.
7Add about 1/2 tablespoon of the mixture to the center of the wonton.
8Fold into a triangle, and pinch the edges together.
9Chef’s Tip: Make sure that the edges are pinched tightly together. We don’t want any leakage when they are in the hot oil.
10Chef’s Note: If you attempt to overstuff the wonton, they will burst open in the hot oil, and you will lose your precious filling.
11Preheat your peanut oil to between 350/375f (175/190c).
12Add the wantons, in batches to the hot oil.
13Fry until golden brown, about 3 to 5 minutes.
14Chef’s Note: Let the oil return to temperature, and repeat until all your wantons are cooked.
15Chef’s Note: My favorite dipping sauce is a combination of rice vinegar, tamari, a few drops of toasted sesame oil, and chopped green onions.
16PLATE/PRESENT
17Allow the wantons to rest for 5 minutes, and then serve with your favorite dipping sauces. Enjoy.
18Keep the faith, and keep cooking.