Crab Rangoon
 
 
Serves: 18
Ingredients
  • 6 oz crab meat
  • 4 oz cream cheese
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon soy sauce
  • 2 spring onions, finely chopped
  • 2 cloves garlic, minced
  • salt and pepper, to taste
  • wonton wrappers
  • water
  • vegetable oil
  • soy sauce, for dipping
Instructions
  1. In a medium bowl, mix together the crab meat, cream cheese, Worcestershire sauce, soy sauce, spring onions and garlic.
  2. Taste and add salt and pepper. Taste again and adjust to suit your preferences.
  3. Put a little bit of water into a small bowl or cup
  4. Put 1½- 2 teaspoons of crab mixture in the middle of a wonton wrapper
  5. Dip your finger in the pot of water. Wet two adjoining sides of the wonton (an L shape).
  6. Fold the wonton over and press the dry side onto the wet. You will have made a triangle. Squish the crab insides just a bit so you won't have empty air pockets once cooked. Don't squish too much or the wrapper will burst and the crab will ooze out.
  7. On medium to medium-high heat, heat ¼ inch of vegetable oil in a large pan. Heat until very hot. Flick a little water onto the oil. If it pops, then the oil is hot enough.
  8. In batches, add the rangoons to the hot oil. Cook on each side for 1-3 minutes. They are done when each side is golden brown, slightly puffed, and has some air bubbles.
  9. Remove from the oil and dab with a paper towel to remove any excess oil.
  10. Serve with a side of soy sauce for dipping.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/04/18/crab-rangoon/