Recipe

Crab Rangoon-ish Recipe

Add Step-by-Step Photos	Archidraca / All my dishes 1 year, 4 months ago A sweet twist on the savory Crab Rangoon you know and love. Prep:15m Cook:10m Servings:10	Archidraca
	crab rangoon

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Fans

broadzilla

bluewatera

mango

trigger

elgab89

bobbijo

Ingredients

(1) pkg wonton wrappers - there will be a little extra left

(1) 12oz pkg Philadelphia Cream Cheese [I use regular but lite is OK]

(1) 8-12oz can Crab Claw Meat [Don't use Imitation Crab Meat. The taste is off.]

1/2 tsp 5 Spice

1/2 tsp Sea Salt - Kosher salt is good substitute, Table salt takes more

1/2 tsp White Pepper - regular is fine but I don't want to see the flecks

(1) pinch Oregano or Parsley - to taste

water

Vegetable Oil - for frying

Granular Sugar - to coat

Duck Sauce - for dipping

Directions

For this recipe you'll need a pot of some sort (or deep fryer), a large clean surface for prep, and (2) bowls along with a spoon for mixing and something to scoop out the wontons (I have cooking chopsticks but tongs are fine).

Mix the Cream Cheese, Crab Meat (you can give it a couple of minutes in the microwave if you're leery on how good the meat is, just do so in it's own juices in a microwave safe container then let cool completely before using or you'll curdle your Cream Cheese), 5 Spice, Sea Salt, Pepper, and Oregano together completely. This takes the bulk of your time. Do this first, thoroughly, before next step.

Put enough oil in the container you're frying in to have 2" - 3" worth. Yes, this can be done in a pan but the coloring won't be even. Put it on low heat for now, once it starts going it's easy enough to bring the heat up.

Place about 1/2 tablespoon of your filling in the center of each wonton.

Fold and seal the edges closed by dipping a finger (or brush) in a small container of water (or an egg wash if you prefer) and coating one edge then pressing closed onto the uncoated side.

Once you have enough for a batch or three, turn up the heat on the oil and go back to preparing wontons.

When you've finished (and until you get comfortable with the recipe, making all at once is recommended) prepare yourself a clean bowl with paper towels to catch the oil.

Fry your wontons in shifts (I tend to do only 3 at a time) letting them turn a buttery yellow before taking out. This gets them a beautiful golden brown with tan edges. Shake your wontons to dislodge excess oil before putting them in the bowl.

Once you're done frying (or the bowl is full) take your sugar and sprinkle it over the hot wontons, shaking the bowl and shifting the contents to make sure all get a little.

Serve with Duck Sauce and garnish with Orange slices.

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Comments

elgab89 1 year, 4 months ago said:
Very nice recipe! got my 5

krumkake 1 year, 4 months ago said:
My favorite Asian restaurant appetizer - your recipe sounds delish (and I prefer Duck Sauce to Sweet and Sour any day!)...thanks!

bluewaterandsand 1 year, 4 months ago said:
Looks fantastic!

trigger 1 year, 4 months ago said:
Great snack with real crab meat I love these maybe a little too much. High Five from me
Michael