Crab Rangoon

I don't know when or where I first had Crab Rangoon.  Maybe on a Chinese buffet somewhere.

All I know is that I instantly loved it.  Crab is my favorite seafood and anything with cream cheese grabs me.  Then there's that crispy on the outside, creamy on the inside thing going on.

Add some green onion (ok...a lot) and I'm set.

A tip for chopping green onions:
much easier to cut with kitchen scissors
than to chop with a knife.

Most of the time I serve crab rangoon along with veggie fried rice for an Asian themed night.

In this case, it was a game day snack.

~*~*~*~
* These are often served with some kind of dipping sauce.  As much as I like sauces, dips, etc., I like to eat them plain and simple so the sweet crab and creamy texture really come through.

*The recipe makes more than we can eat at one time.  And fried foods aren't that great leftover.  Freeze what you don't need in one layer on a sheet pan (before frying).  Transfer to a freezer bag once frozen.  Take out what you need and fry--no need to thaw first.

*The crab mixture is also good on crackers and as finger sandwiches.
~*~*~*~


There are many ways to fold the wonton wrappers--some pretty fancy ways in fact.  I keep it simple and do one of two things:

A simple triangle

Or fold into a purse.  This is as complicated as I get.
Fold into a simple triangle like above.  Fold the left and right sides into the center.  Fold the top down.  Press to seal.

After frying

Featured at:

 

Print It!

Crab Rangoon

8 oz cream cheese, softened
3 green onions, chopped (green and white parts)
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp red pepper flakes
2 tsp soy sauce
8 oz cooked crab
won ton wrappers
water
vegetable oil

Heat oil to 375F in deep fryer or large pot.
While the oil heats, mix the first 7 ingredients together.  Fold in the crab.
Place about 1/2 TBSP crab mixture off center on each won ton wrapper.  Brush along the edges of the won ton wrapper.  Fold over into a triangle and press to seal.  Fry until golden, drain on paper towels, and sprinkle with salt (if desired) before serving.
Makes about 34.  Can be frozen before frying--no need to thaw before frying.



In the past...


Linking with: