A Chinese restaurant appetizer that was never served in China, at least when I grew up, LOL! Though some people claim using real crab meat or imitation crab meat makes no difference in crab Rangoon, I beg to differ. It’s true we don’t need large lumps of crab meat, but real crab meat even just from legs of blue crab makes this appetizer so much more flavorful.
- 3 oz crab meat
- 5 oz cream cheese
- 1/2 tsp Worcestershire sauce
- 3 tbsp chopped green onion
- 1 clove garlic, minced
- 16 Wonton wraps
- 1 egg, beaten
- Oil for frying
Mix crab meat, cream cheese, Worcestershire sauce, green onion and garlic to make the filling
Bush egg wash on wonton wrap, do not brush the corners as we want the corner to be open
Place 1 tablespoon of filling in the center of the wrap
Fold wrap, pinch in the center of the opposite edges, then fold in the other 2 edges to form a 4 cornered star. Press where wrap meets and make sure the filling is sealed inside, leave the corners un-sealed
Heat oil to pretty hot, place rangoon in the oil. Do not over crowd them. They are cooked pretty quickly. As they turn light brown, remove from oil and put on paper towel.
The inside is creamy and wrap is perfectly crispy. Use a sweet and sour sauce, or simply eat it plain.