I love eating crab rangoons at Chinese restaurants. In fact, that is one of the main reasons I like eating at Chinese restaurants. However, I can’t afford the cost of eating out for dinner when I can make food at home so much cheaper!
I decided to make my own crab rangoons, and they were a success! I didn’t have a real recipe to follow, so I was kind of making it up as I went along, but it was great and my husband said they were the best crab rangoons he had ever eaten! I’m not sure I would go that far, but they were very delicious and not nearly as involved as I thought they would be.
6 ounces imitation crab meat, finely chopped (This is what I used, but I’m sure you could use other types of crab meat! Just chop it/flake it into really small pieces.)
1 (8-ounce) package of cream cheese, softened*
2-3 tablespoons onion, finely chopped
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
canola oil, for frying (I didn’t have enough canola oil today, so I used 1/2 canola and 1/2 grape seed oils.)
1. Combine the crab, cream cheese, onion, garlic, and sauces.
2. Drop about one or one and one-half teaspoons of filling onto each wonton wrapper. Depending on how big you want your rangoons to be or how you fold them, it will take a different number of wrappers. Fold them however you want – triangles, rolls, flowers, etc. – and wet wrap with water to stick sides together.
3. Heat oil on medium-high heat in a skillet. I don’t have a thermometer for oil, so I’m not sure exactly how hot it was. I dropped some water off my finger into the oil and when it made some loud popping noises I knew the oil was hot enough.
4. Fry the rangoons (several at a time, if you want) on either side until browned.
5. When they’re done frying, place on paper towel on a plate.
*I was quite unwise and used cream cheese right out of the fridge. Unless you want to be mixing forever and feel like you’re going nowhere, let your cream cheese sit out to soften a bit first!
This post is linked up to Delicious Dish Tuesday