Crab Rangoon is an appetizer found in many Chinese restaurants in the United States. A classic American creation, crab rangoon is basically cream cheese wontons with tiny bits of crab meat, deep-fried to golden perfection.
This sounds much better than Chinese takeout.
Give it a try!
Ingredients:
1 brick (8 oz) Kraft Philadelphia Regular Cream Cheese, at room temperature
2 oz crab meat or 2 sticks imitation crab meat (finely diced)
1 tablespoon powdered sugar
Pinch of salt
20 wonton wrappers - at Harter House in the produce section
Oil, for deep frying
2 oz crab meat or 2 sticks imitation crab meat (finely diced)
1 tablespoon powdered sugar
Pinch of salt
20 wonton wrappers - at Harter House in the produce section
Oil, for deep frying
Directions:
Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.
Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.
Use real crab meat if possible. Don’t serve the crab rangoon immediately after deep-frying as the filling will be too hot!
Use real crab meat if possible. Don’t serve the crab rangoon immediately after deep-frying as the filling will be too hot!
Make the sweet and sour sauce.
SWEET & SOUR
SAUCE
1 cup sugar
Mix with 2 T. cornstarch
½ Cup Cider Vinegar
½ Cup pineapple juice
½ Cup Ketchup
1 tsp Soy Sauce
2 T Water
1 cup pineapple chunks (or tidbits)
Combine and heat on the stove top till it reaches the desired thickness.
