CRAB RANGOONS
Serves: 8
CRAB RANGOONS
Cook time: 1 H & 30 MTotal time: 1 H & 30 M
Ingredients
- 8 ounces of cream cheese
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced fresh garlic
- 1 tablespoon reduced-sodium soy sauce
- 1/4 cup chopped green onions
- 8 ounces shelled cooked crab
- 1 large egg
- About 30 square (3 in.) wonton wrappers
- Vegetable oil for frying
- Hot Chinese-style mustard, soy sauce mixed with hot chili oil, and Asian sweet chili sauce
Instructions
- Whirl cream cheese, ginger, garlic, and soy sauce together in a food processor until smooth. Transfer the mixture to a medium bowl. Stir in green onions and crab.
- Whisk together egg and 1 tbsp. water in a small dish. Lay wonton wrappers flat. Brush with egg wash, covering completely with a thin layer. Spoon a scant 1 tbsp. crab mixture onto the center of each wonton. Pull up corners so all four meet in the center, pressing edges together to seal. Set on a rimmed baking sheet lined with a sheet of parchment paper.
- Fill a wide pot with 2 in. oil. Heat over medium heat to 350° on a deep-fry thermometer. Working in batches of 3 or 4, fry rangoons, turning as needed, until golden brown, about 8 minutes. Use a slotted spoon to transfer rangoons to a plate lined with paper towels. Let cool slightly before serving with dipping sauces.
- Make ahead: Through step 2, up to 3 hours, chilled, or 2 weeks, frozen. Note: Nutritional analysis is per rangoon.
Jamie Gwen
Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.
To support restaurants, I re-released my digital cookbook at $5.99 and will donate all proceeds from the sale of the book to the Covid-19 Emergency Relief Fund, set-up by the Restaurant Workers’ Community Foundation.