Okay, I LOVE crab rangoon.
It is a given that when at a Chinese restaurant, I’ll always order the rangoon and I’ve found that some versions are kind of bland. I LOVE this crab rangoon recipe because it has some flavor to it.
I could eat this everyday. In fact, I will treat myself on my birthday with crab rangoon and keep it all to myself.
I think you get the point…
This recipe was given to me many years ago by my sister-in-law (thank you Sherri!). This is a holiday favorite around our home although I will use ANY excuse to fry up a batch!
A small cookie scoop worked perfectly to fill each wonton wrapper. Make sure to brush each wrapper with the egg mixture (or water) to ensure it seals.
You can shape your wontons any way you like. This is how I like to do them:
First, fold into a triangle – making sure to seal the edges well.
Fold each end towards the top middle and using your finger, press down slightly to create the perfect little pocket of goodness.
As you complete each one, line them up on a waxed paper-lined plate or tray. With all that egg wash, they like to stick if they sit too long.
Place a few at a time into the oil and fry until nicely golden. Don’t overcrowd the pan here – they will cook more evenly if given room to do their thing.
Hint: If you start to see the filling seep out of the wontons and they are not yet golden, your oil is too hot. Check your oil by dropping a small piece of wonton wrapper into it prior to frying the prepared wontons. It should simmer and bubble slightly around the edges.
Place the fried wontons in a paper-towel lined dish. Cool slightly and serve.
I love to serve these with a good sweet and sour sauce.
Ultimate Crab Rangoon
Ingredients
- 12 ounces cream cheese, softened (1 1/2 packages)
- 1/4 C diced red pepper
- 1/4 C diced green onions
- pinch of salt
- 1/2 C diced imitation crabmeat
- 1 beaten egg
- 1 package of wonton wrappers
- peanut oil
Instructions
In a large mixing bowl, combine the first five ingredients. I use my hands for this! Set aside.
Start heating 4-5" of peanut oil.
Invite all of your friends and create an 'assembly area'. Place some wax paper on a cookie sheet. Center the bowl of crab mix in the middle and give everyone a paper plate to work on. Once a wonton is created, line them up on the cookie sheet.
To assemble:
Brush one wonton wrapper with the beaten egg. Add a small amount of crab mixture in the center and fold over to create a triangle. Place on cookie sheet and make another one!
Note: You can make any shape you wish...follow the wonton package instructions for some ideas or just create a pocket. As long as its sealed, it will work!Once the oil is ready, (tear off a small piece of bread and drop it in the oil to test the temperature. Look for nice, small bubbles of oil surrounding the bread), carefully add the wontons. Don't overcrowd the pan - cook in batches. Turn over when one side is a nice, caramel color, about 5-8 minutes. Remove with a slotted spoon and drain on paper towels.
Serve with sweet and sour sauce and enjoy!
Notes
This is one of those recipes where your taste will determine how much of the ingredients you use. You may use more or less of the peppers, onions, crab, and even the cream cheese. Let your tastebuds decide!
A couple of years ago, I visited a Thai restaurant that served a version of these. It was to DIE FOR! Their wrapper was super thin and crispy and they added yellow curry to the filling. The owner actually gave me a package of their wrappers. I don't recall a brand name, but she said you can find them in asian specialty food markets. Look for egg roll wrappers - thin ones. Try them - you won't be sorry.
