Crab Rangoons
Recipe to make 20 Crab Rangoons. These are deep fried and so good with a homemade Sweet & Sour sauce. Keep them warm in foil once done!
Equipment
- Cutting board
- Cuisinart Food Processor
- Dutch Oven
- Small Bowl
Ingredients
- 1 Garlic Clove minced
- 8 oz Cream Cheese
- 1 1/2 tsp Onion minced
- 2 tsp Worcestershire Sauce
- 1 tsp Chives
- 2-4 cups Oil
- 1 1/2 tsp Sesame Oil
- 20 Wonton Wrappers
- 1/4 tsp White Pepper
Instructions
- In the bowl of a Cuisinart Food Processor, mix together crab, softened cream cheese, onion, chives, sesame oil, Worcestershire sauce, garlic and pepper.
- Meanwhile, heat 2-4 cups of oil in a Dutch Oven on the stove.
- Place a teaspoon of the mixture in the middle of each wrap using a small ice cream scoop or a spoon.
- Using a finger, dip into a small bowl of water and then draw along the 4 edges, it will help to seal the wrappers.
- Pinch the opposite corners together and then smash the Crab Rangoon mixture into the middle.
- Pinch the two edges together firmly to seal the Crab Rangoon edges up.
- CAREFULLY place a few Crab Rangoons into the hot oil and CAREFULLY flip halfway through with a Skimmer spoon as to avoid splashes, additionally, flipping helps the Crab Rangoons to fully cook.
- The edges should be light brown.
- Place cooked Crab Rangoons inside a foil-lined pan to keep them warm.
- Then, cover them with the edges of the foil.
- A metal cooling rack can also be placed in the baking pan to keep the Rangoons off of the dripping oil.
- Do small batches of Crab Rangoons until they are all done. This pan lets me do 4 at a time nicely.