Crab Rangoon
Crispy crab-filled wontons served with a homemade sweet and sour sauce.
Equipment
- Small Bowl
- Saucepan
- Medium Bowl
- hand mixer or wooden spoon
- clean work surface
- deep heavy pot
- Slotted Spoon
- Paper Towels
- Baking Sheet
- Cooking spray
Ingredients
Ingredients
- 1/4 cupketchup
- 2 tablespoonplum saucefound in Asian section of most supermarkets
- 2 teaspoonrice vinegar
- 1 teaspoonWorcestershire sauce
- 2 teaspoonoyster saucefound in Asian section of most supermarkets
- 1 tablespooncorn starch
- 2 teaspoonsugar
- 4 tablespoonwater
- 8 ozcream cheeseroom temp
- 6 ozcrabmeatwell drained
- 1 clovegarlicminced
- 1/3 cupscallionsthinly sliced
- 1 teaspoonWorcestershire sauce
- 1 teaspoonsesame oil
- 1 teaspoonsoy sauce
- 112 oz packagewonton wrappers
- vegetable oilfor frying
- cooking sprayif baking
Instructions
Instructions
- Make the Sweet and Sour Sauce: In a small bowl whisk together ¼ cup ketchup, 2 tablespoons plum sauce, 2 teaspoons rice vinegar, 1 teaspoon Worcestershire sauce, 2 teaspoons oyster sauce, and 2 teaspoons sugar until smooth. In a separate small bowl whisk 1 tablespoon corn starch into 4 tablespoons water until dissolved; add the cornstarch mixture to the sauce and whisk to combine. Transfer the sauce to a small saucepan, bring to a gentle simmer over medium heat, and cook 1–2 minutes, stirring, until slightly thickened. Remove from heat and set aside to cool.
- Prepare the filling: In a medium bowl beat 8 oz cream cheese with a hand mixer or wooden spoon until light and fluffy. Add 6 oz well-drained crab meat, 1 minced garlic clove, 1/3 cup thinly sliced scallions, 1 teaspoon Worcestershire sauce, 1 teaspoon sesame oil, and 1 teaspoon soy sauce. Stir until all ingredients are evenly combined.
- Assemble the wontons: Separate the wonton wrappers from the 112 oz package and work with one wrapper at a time. Place a wrapper on a clean surface with a corner pointing toward you. Put 1 teaspoon of filling in the center of the wrapper.
- Seal each wonton: Dip your finger in water and moisten all four edges of the wrapper. Fold the bottom corner up to meet the top corner and press firmly to seal and remove excess air (forming a triangle). Bring the left and right corners together over the top, overlap slightly, and pinch to seal completely. Repeat with the remaining wrappers and filling (you should have approx. 44 crab rangoon).
- Fry the wontons: Pour vegetable oil into a deep, heavy pot to a depth of about 2 inches and heat to 350°F. Fry the wontons in batches, turning as needed, about 1–2 minutes per side or until golden brown. Use a slotted spoon to transfer cooked wontons to paper towels to drain.
- (Optional) Bake instead of frying: Preheat oven to 375°F. Lightly spray a baking sheet with cooking spray. Arrange wontons on the sheet without crowding, lightly spray the tops, and bake 12–15 minutes, turning once, until golden.
- Serve: Serve the hot crab rangoon immediately with the prepared Sweet and Sour Sauce.
Notes
6. (Optional) Bake instead of frying: Preheat oven to 375°F. Lightly spray a baking sheet with cooking spray. Arrange wontons on the sheet without crowding, lightly spray the tops, and bake 12–15 minutes, turning once, until golden.