Crunchy Crab Rangoon

The first time you work with the wonton wrappers may be tricky, but you’ll quickly get the hang of it! Plan for extra ingredients so you can use your first batch as a test batch.

Makes 44-48

Ingredients

48 wonton wrappers

1 cup fresh or canned crabmeat

1 cup cream cheese

1 ⁄2 teaspoon Worcestershire sauce

1 ⁄2 teaspoon soy sauce

1 ⁄8 teaspoon freshly ground white pepper, or to taste

2 teaspoons minced onion

1 1 ⁄2 green onions, thinly sliced

1 large clove garlic, minced Water for wetting wontons

4 cups oil for deep-frying

1. Cover the wonton wrappers with a damp towel to prevent drying. Set aside.

2. If using canned crabmeat, drain thoroughly. Flake the crabmeat with a fork. Add the cream cheese, then mix in the Worcestershire sauce, soy sauce, white pepper, onion, green onion, and garlic.

3. To prepare the Crab Rangoon: lay a wrapper in a diamond shape or circle, depending on the shape of wonton wrappers you are using. Add a heaping teaspoon of filling in the middle, spread out evenly but not too near the edges. Spread the water along all 4 sides. Fold the bottom over the top to form a triangle (round wrappers will form a half moon). Seal the edges, adding more water if needed. Cover filled wontons with a damp towel to prevent drying.

4. Heat 4 cups oil in a preheated wok to 375°F. Slide in the wonton wrappers a few at a time, and deep-fry for 2–3 minutes, until they turn golden brown. Remove with a slotted spoon and drain on paper towels. Cool and serve.

Make-Ahead Crab Rangoon

Want to get a head start on making cocktail appetizers? Crab Rangoon can be prepared ahead of time up to the deep-frying stage, and then frozen. Thaw the filled wontons before deep-frying.

hancheng

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