Contributed by World Recipes Y-Group
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
- 8 ounces cream cheese
- 8 ounces fresh crab meat or canned crab meat, drained and flaked
- 1 teaspoon red onion, chopped
- ½ teaspoon Lea and Perrins Worcestershire sauce
- ½ teaspoon light soy sauce
- freshly ground black pepper, to taste
- 1 green onion, finely sliced
- 1 large clove garlic, smashed, peeled, and finely minced
- 1 package wonton wrappers
- 1 small bowl water
- oil for deep-frying, as needed
- Combine the cream cheese and crab meat.
- Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.
- On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square).
- Wet the edges of the wonton.
- Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
- Fold over the edges of the wrapper to make a triangle.
- Wet the edges with water and press together to seal.
- Keep the completed crab rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
- Heat wok and add oil for deep-frying.
- When oil is ready (the temperature should be between 360°F - 375°F), carefully slide in the crab Rangoon, taking care not to overcrowd the wok.
- Deep-fry until they are golden brown, about 3 minutes, turning once.
- Remove with a slotted spoon and drain.
- Serve hot with sweet and sour sauce or Chinese hot mustard.
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