Our Recipes
Appetizers | Filling:
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 tsp red onion, chopped
1/2 tsp Lea & Perrins Worcestershire sauce
1/2 tsp light soy sauce
1/8 - 1/4 tsp freshly ground white pepper, to taste
1 green onion, finely sliced
1 large clove garlic, finely minced
1 Pkg won ton wrappers
1 small bowl filled with water for wetting wontons
Oil for deep-frying
Directions:
Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.
On a flat surface, lay out a won ton wrapper in front of you so that it forms a diamond shape. Wet the edges of the won ton.
Add
about 1 teaspoon of filling to the middle, and spread it out toward the
left and right points of the diamond 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 - 375 degrees), 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 on paper towels.
(To make ahead of time, prepare the
filling and stuff the won tons and freeze. Make sure the wontons are
completed thawed before deep-frying).
Yield: 44 - 48 |