Crab Rangoon

Name: Crab Rangoon
Total time: 45 min
Yield: 6 servings
Ingredients: 8 oz cream cheese; 2 tsp sugar; ¼ tsp garlic powder; ½ tsp Worcestershire sauce; ¼ tsp kosher salt; 6 oz crab meat; 3 scallions; 24 wonton wrappers; 2 Tbs water; 4 cups peanut oil

👥 6 servings

⏱️ 45 minutes

🗣️ English (detected)

category: Dumplings & Rolls

counters: Takeout Counter

aka: crab rangoon, crab ragoon, cream cheese wonton, crab puffs, 蟹角

pairs-with: sweet-and-sour-sauce

slack: narrow — the seal has to be complete: a wrapper that opens in the oil dumps cream cheese into the fryer and the batch after it tastes of that

step: fry 350°F (175°C) 3 min, drain

#crab #cream cheese #deep-fry #appetiser #american-chinese

From: John Chen's Tabular Recipes

🥘 Ingredients

cream cheese 8 oz
sugar 2 tsp
garlic powder ¼ tsp
Worcestershire sauce ½ tsp
kosher salt ¼ tsp
crab meat 6 oz
scallions 3
wonton wrappers 24
water 2 Tbs
peanut oil 4 cups

1

Beat cream cheese with sugar , garlic powder , Worcestershire sauce , and kosher salt until it is perfectly smooth — a lump will burst the wrapper in the oil.
2

Fold crab meat and scallions into @&( timer , then 20 min so it firms up enough to handle.
3

Fill wonton wrappers with a teaspoon of @&( timer each, wetting all four edges with water and pressing the corners together into a purse with no air trapped inside.
4

Fry @&( timer six at a time in peanut oil for 3 min , turning once, until blistered and gold, then drain them on a rack.

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