Week 2 Recipe: CRAB RANGOON Filling: 8 ounces cream cheese 8 ounces fresh crab meat or canned crab meat, drained and flaked 1/2 teaspoon worcestershire sauce 1/2 teaspoon light soy sauce 1/8 to 1/4 teaspoon freshly ground white pepper, to taste 1 - 1 1/2 green onions, finely sliced 1 large clove garlic, finely minced 1 teaspoon red onion, chopped 1 package wonton wrappers 1 small bowl filled with water for wetting wontons oil for deep frying 1. Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time. 2. On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Wet the edges of the wonton. 3. Add a heaping teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep frying). 4. Fold the edges of the wrapper so that it forms a diamond shape. Seal the edges, adding more water if needed. 5. Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest. 6. Heat wok and add oil for deep-frying. When oil is ready (360 to 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels. Cool and serve. To make ahead: The filling can be prepared up to a day ahead of time and stored in a sealed container in the refrigerator, or the wontons can be filled and refrigerated up to one day ahead of time before cooking. The wontons can also be prepared up to the deep-frying stage and frozen for up to 3 months. Cook the frozen wontons according to the instructions above, adding a few minutes to the cooking time. WORK NOTES: Thousand Island and cocktail sauce for dipping has been recommended. I suggest sweet and sour sauce, sesame sauce, and just regular soy sauce.
Posted on: Sun, 04 Aug 2013 06:57:47 +0000
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