Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Crab Rangoon
These are a great thing to make ahead of time with pre-made wonton wrapped. I used surimi to make them even cheaper and easier but you can use canned crab or already shedded crab and it’ll be just as good if not better. These freeze (pre-fry) very well and then take just a few minutes to make so they’re great for a party, side dish, or snacking.
Crab Rangoon
AuthorMabCategoryDifficultyBeginner
Yields50 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins
Ingredients
225gcream cheese
225gsurimi (or tinned crab, drained or a mixture of the two)
½red onion, finely chopped
½tspWorcestershire sauce
½tspsoy sauce
2green onions, chopped
salt, pepper, garlic powder
50wonton wrappers
Directions
1
Combine all ingredients but the wonton wrappers in a bowl and mix together thoroughly.
2
On a flat surface, lay out a wonton wrapper, spoon 1 tsp of filling into the middle, wet the edges of the wrapper by dipping your finger in the water in the bowl and wiping the edges of the wonton, then seal each edge to its adjacent edge (or whatever desired shape you prefer) forcing out the air and making sure that it is well sealed. Repeat until mixture has been used up.
3
To cook: Heat a wok with enough oil for deep frying and when the oil is hot enough, slide in 1-3 crab rangoons and fry for about 3 minutes until they are crisp and golden.
225gsurimi (or tinned crab, drained or a mixture of the two)
½red onion, finely chopped
½tspWorcestershire sauce
½tspsoy sauce
2green onions, chopped
salt, pepper, garlic powder
50wonton wrappers
Directions
Directions
1
Combine all ingredients but the wonton wrappers in a bowl and mix together thoroughly.
2
On a flat surface, lay out a wonton wrapper, spoon 1 tsp of filling into the middle, wet the edges of the wrapper by dipping your finger in the water in the bowl and wiping the edges of the wonton, then seal each edge to its adjacent edge (or whatever desired shape you prefer) forcing out the air and making sure that it is well sealed. Repeat until mixture has been used up.
3
To cook: Heat a wok with enough oil for deep frying and when the oil is hot enough, slide in 1-3 crab rangoons and fry for about 3 minutes until they are crisp and golden.
