Crab Won tons (Crab Rangoon)

 

 

 

 

 

 

 

 

 

 

 

 

Who out there loves these little pillows of deliciousness?  Crab and cream cheese pinched into little purses and deep fried to a crispy golden brown.  

 

 

 

 

 

 

 

 

 

 

 

I can’t order Chinese food without making sure these little Crab Won tons are included and then I usually end up eating the won tons and saving the other food for later.  One day, I said, why am I buying these and paying so much when I could easily make them myself and have them anytime I want.  So I did and now I make them all the time.  

NOTE:  As you all know, I am a big fan of fresh crab.  But not for these.  I have made them with fresh crab, canned crab and imitation crab…. Imitation wins hands down!  Less expensive and sweeter…. So good!   I've also made them without any crab.

Crab Won tons (Crab Rangoon)

8 ounces Imitation crab, chopped fine

8 ounces (1 brick) cream cheese, room temperature

1 large clove garlic minced

2 green onions (aka spring onions or scallions), sliced thin

1 teaspoon Worcestershire sauce

1/4 teaspoon soy sauce

1 pkg. won ton wrappers (24 or more)

Water

2 cups vegetable, Peanut or Canola oil for frying

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chop the crab fine and add to a large bowl.  Add the cream cheese, minced garlic and green onions and mix well.   

 

 

 

 

 

 

 

 

 

 

 

 

Next add the Worcester and soy sauce and stir until you have a sticky paste.  

 

 

 

 

 

 

 

 

 

 

 

 

Brush a little water on all the outside edges of the wrapper leaving a dry space in the middle.  The water will act as a glue to hold them together. You can use a brush or your finger tip for the water.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place teaspoonful of cream cheese filling in middle of a wonton wrapper.

 

 

 

 

 

 

 

 

 

Fold the wrapper corner to corner to form a triangle.  

 

 

 

 

 

 

 

 

 

 

Press and pinch all edges to seal making sure you get all the air out.  You can shape them in triangles and fry at this step or you can fold in the corners as I have in the picture.  If you choose this shape, just add a little more water on the left and right angles of the triangle and fold these two corners inward for better presentation. 

 

 

 

 

 

 

 

My trick is to freeze the wontons for about 15 minutes before frying.  Once the wontons are stuffed and closed you can put the sheet pan in the freezer and you’ll find they keep the perfect shape and brown more evenly.

 

 

 

 

 

 

 

 

 

 

 

Heat 2-3 inches of oil to 350 degrees over medium high heat. You can use a deep fryer or a large pot or Dutch oven.  I like to test the oil for frying by dropping a piece of wonton wrapper in to see how hot it is.  It should sizzle and the piece of wrapper should float. 

 Add 5-6 wontons at a time to the hot oil and deep fry them for  1-2 minutes on each side or until golden crispy. Drain the excess oil on a paper towel and serve the wontons warm. 

 

 

 

 

 

 

 

 

 

 

 

 

Crab Rangoon Recipe Tips

Make sure no air remains inside the won ton. As you fry them, any air that was inside will turn into steam and the won ton will explode leaving the filling all over the oil so you have to start over. Push all the air out while folding and then pinching them closed. 

 

 

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    Make sure the oil is at 350 degrees, lower temperatures will cause oily wontons. Too high will result in quickly burned crab Rangoon.  Try testing your oil with a spare won ton.

·        Do not overfill.  One teaspoon is plenty in the center of each won ton.

 ·        Freezing the stuffed won tons for 15 minutes prior to frying will help keep them from leaking while frying.

 ·        You can make these ahead of time by freezing the uncooked crab won tons in an airtight container for at least 1 hour or until solid. Fry them immediately after removing them from the freezer.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Sweet and Sour Sauce

1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

1 cup canned pineapple juice (do not use fresh)

3/4 cup packed light brown sugar

1/3 cup rice vinegar or apple cider vinegar

3 tablespoons ketchup

2 tablespoons soy sauce

 

        Make the slurry by adding the water to the cornstarch. Set aside.

In a small sauce pan, add the pineapple juice, sugar, vinegar, ketchup and soy sauce. Bring to a slow boil.  Stir in the cornstarch mixture and turn down heat. Simmer for another minute until thickened, stirring constantly.  Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks.

 

 

 

 

 

 

 

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