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Crab Rangoon

This is a staple when we go out to eat......now you can have these Asian dish at home! Sweet crab, a little cream cheese to add some creaminess all wrapped up in a crispy package perfect for dipping in a bit of soy sauce.

Crab Rangoon

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Serves: 6 Total Time: 30 minutes

Ingredients


  • 2 cups vegetable oil
  • 5 ounces fresh crab meat
  • 2 ounces cream cheese, at room temperature
  • 1 clove garlic, minced
  • 1 green onion, thinly sliced
  • 1 1/2 teaspoons sesame oil
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 24 2-inch won ton wrappers

Instructions

1

Heat vegetable oil in a Dutch oven over medium high heat.

In a large bowl, combine crab meat, cream cheese, garlic, green onion, sesame oil, Worcestershire, salt and pepper, to taste.

ASSEMBLE THE WONTONS:

Separate the wrappers and lay on a work surface. I like to use a large cutting board, but a marble slab would work well, too. Spoon 1 1/2 teaspoons of the mixture into the center of each wrapper. Be sure not to overfill the wrappers, or you run the risk of the delicious crab escaping the wrapper and plunging into the oil. You want to make sure the crab filling stays inside the wrapper, so resist the urge to add a huge spoonful.

2

Fill a small cup with water, and dip your finger in the water. Run your finger along the edges of the wrappers, so the edges get a bit damp. You don’t want the edges to be soggy, just damp.

3

Fold the wrapper over the filling to create a triangle, pinching the edges tightly to seal.

Working in batches, add wontons to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes.

4

Line a plate with paper towels and transfer the cooked wontons to the plate.

5

Serve immediately with soy sauce to dip.

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