Crab Rangoon- Crab & Cheese filled Wontons
Menu favorite, Crab Rangoon, originated on the menu of a "Polynesian-style" restaurant in the 1950’s in San Francisco and is allegedly derived from an original Burmese recipe.
Crab Rangoon are fried wonton wrappers filled with cream cheese, crab (real or imitation), scallions and are often served with a sweet and sour sauce.
These are super easy and fun to make.
Credits: Shop local- Cotton towels from Utilitario Mexicano, small ceramic Mud Australia bowls from @ Bluecashew Kitchen Homestead.. Large ceramic bowl @ Mora Ceramics.
INGREDIENTS
1 pkg. wonton wrappers
Vegetable oil for frying
4 oz of imitation crab sticks or lump crab meat
1 (8 oz.) package of cream cheese, softened in room temperature
3 stalk scallions, finely chopped
1/2 tsp Worchester sauce
1/2 tsp soy sauce
1/4 tsp salt
1/2 tsp. sugar
SWEET AND SOUR DIPPING SAUCE
1 tablespoon soy sauce
2 tablespoon water
1 tbs honey
2 teaspoon Sriracha
PREPARATION
Cut the imitation crab sticks in halves (about 2” sticks). Then slice or shred by hand into into fine threads.
In a large mixing bowl, combine crab sticks with room temperature cheese, scallions, salt, sugar… and mix/whip until evenly mixed.
Place a small teaspoonful of cream cheese filling to the middle of a wonton wrapper and wet the edges of the wonton wrapper with a little water using your index and middle finger to spread water to edges and fold the wrapper in half to form a triangle or see below for a different money bag shape.
Press all edges firmly to seal wonton.
In a pan add several inches of oil in a small pot so that wontons can be completely submerged and set on high until it reaches about 350-375 degrees F (about 5 min). Then turn down heat to medium and fry wontons for 1 to 2 minutes on until golden and crispy (flip sides if necessary for all sides to brown).
Transfer onto a plate with paper towels to drain any excess oil.
Serve immediately with a side of sweet and sour sauce (see recipe above for sauce)
See below for “money bag” shape. Wet edges around all four sides. Fold up opposite corners and firmly press/seal, then fold opposing corners to the middles and press sides to seal.
DIPPING SAUCE
Combining all the sauce ingredients and mix well and serve.