Crab Rangoon (Cream Cheese Crab Wonton)

appetizer chinese american crab cream cheese fry deep-fry green onion/scallion asian hors d'oeuvre kid-friendly small plates

Jet Tila

Makes 24 pieces

Source

Ingredients

8 oz (227 g) lump crab meat or snow crab

16 oz (454 g) cream cheese, room temp

2 green onions (whites only), very finely chopped

2 tbsp (5 g) finely chopped tarragon

Salt and pepper

24 wonton skins (square)

1 egg, slightly beaten, for sealing

2 qt (1.9 L) vegetable oil for frying

Method

Press out as much liquid as possible from any crab meat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl combine the crab, cream cheese, green onion, tarragon, salt and pepper either with your hands or a mixer with a paddle attachment.

Take a wonton skin, place 1 teaspoon of filling in the center of each wrapper. With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)

Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.

Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360°F (182°C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a cookie sheet. I like to serve these with sweet chili or plum sauce.