Side Pannel
Crab Rangoon r16
Crab Rangoon r16
- Recipe Submitted by maryjosh on 10/04/2016
Ingredients List
- 6 oz.-8 oz. jumpo lump crabmeat (fresh preferable (the cheaper claw meat is fine too), but canned, or artificial crab can be substituted)
- 8 oz. package of cream cheese, softened
- 2 cloves garlic, minced
- 2 scallions, finely chopped
- 2 tsp. soy sauce
- A shot of worcestershire sauce or patis (fish sauce)
- A shot of tabasco or a sprinkling of cayenne pepper
- Squeeze of lemon juice (to taste)
- Salt and pepper
- 1 egg white, beaten
Directions
Combine ingredients. Taste and adjust seasonings.
Open wonton package and cover it with a damp paper towel so the wontons don’t dry out. If you’re using egg roll wrappers, cut them horizontally across the middle and vertically down the middle, being as accurate as possible, to make four smaller squares. I usually take a stack of them, fold the top one in half to get a light crease, and then use a knife to cut through the stack along the crease. The stack should be big enough that you can be efficient, but not so big that some of wonton sheets will slide when the knife goes through and creates some wonton sheets that are unevenly cut. Cover with a damp paper towel.
Take a wonton skin and put it on your board. Brush edges with beaten egg white. Put about a teaspoon of filling in the center of the dough. Fold over wonton, so that it looks like a triangle, lining up the edges. Starting from the filling, press the wonton skin together and out toward the egdes, sealing and pushing out any air bubbles while you do this. Set wonton on a non-stick tray (I use a Silpat or non-stick aluminum foil to make sure the wontons don’t stick to the tray) and repeat until done. Do not overstuff, as wontons will open during cooking.
Cover wonton-filled tray(s) with saran wrap and put in the freezer for an hour. If you’re planning to keep them frozen and use at a later date, put them in a plastic zip-top freezer bag after they’ve been flash-frozen on the trays.
Deep fry at 370 degrees until golden brown (a couple minutes). You’ll likely have to turn the wontons over for them to cook evenly. If a wonton starts leaking, turn over the wonton immediately and let it finish cooking with the hole on top.
Open wonton package and cover it with a damp paper towel so the wontons don’t dry out. If you’re using egg roll wrappers, cut them horizontally across the middle and vertically down the middle, being as accurate as possible, to make four smaller squares. I usually take a stack of them, fold the top one in half to get a light crease, and then use a knife to cut through the stack along the crease. The stack should be big enough that you can be efficient, but not so big that some of wonton sheets will slide when the knife goes through and creates some wonton sheets that are unevenly cut. Cover with a damp paper towel.
Take a wonton skin and put it on your board. Brush edges with beaten egg white. Put about a teaspoon of filling in the center of the dough. Fold over wonton, so that it looks like a triangle, lining up the edges. Starting from the filling, press the wonton skin together and out toward the egdes, sealing and pushing out any air bubbles while you do this. Set wonton on a non-stick tray (I use a Silpat or non-stick aluminum foil to make sure the wontons don’t stick to the tray) and repeat until done. Do not overstuff, as wontons will open during cooking.
Cover wonton-filled tray(s) with saran wrap and put in the freezer for an hour. If you’re planning to keep them frozen and use at a later date, put them in a plastic zip-top freezer bag after they’ve been flash-frozen on the trays.
Deep fry at 370 degrees until golden brown (a couple minutes). You’ll likely have to turn the wontons over for them to cook evenly. If a wonton starts leaking, turn over the wonton immediately and let it finish cooking with the hole on top.
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