Crab Rangoon Ii
Submitted by bet121
Crab rangoon stuffs creamy crab and Worcestershire-spiked filling into crisp wonton wrappers, deep-fried until golden. The classic takeout starter you can make at home in under 30 minutes.
YIELD
4 servingsPREP
20 minCOOK
5 minREADY
25 minThese crab rangoon bites lean on a simple swap of restaurant tricks: chilled filling, dry wrappers, and hot oil. A 30-minute rest in the fridge firms the cream cheese and crab so the filling stays put when you fold and fry.
The egg yolk wash is the glue. Brushed along the wrapper edges, it seals the seams shut so no filling leaks into the oil, which is the most common rookie mistake.
The folding technique here makes a little bird shape, more decorative than the usual purse. Either fold works, just keep the seal tight. Two to three minutes in hot oil is plenty for the wrapper to crisp and the filling to warm through.
Pro Tips
- Heat the oil to 350°F (175°C). Too cool and the wrappers absorb grease, too hot and they burn before the filling warms.
- Work in small batches. Crowding the pot drops the oil temp fast.
- Keep unused wonton wrappers under a damp towel. They dry out and crack within minutes.
- Serve immediately with sweet chili or duck sauce. They lose crunch as they cool.
Variations
Ingredients
Directions
Mix crabmeat, garlic powder and Worstershire sauce together in a bowl and refrigerate for 30 minutes.
Place one teaspoon of mixture on wonton wrapper, moisten edges with egg yolk and fold the wrapper in half to form a triangle then seal edges.
Fold the two furthermost points under so you have something resembling a little bird.
Deep fry the wontons for 2 to 3 minutes turning once until golden brown.
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