Crab Rangoon


We love Asian food and these little appetizers are perfect to go with your next Chinese meal. (In the past, I've always had trouble folding the wrappers into the shape of what you find in restaurants. But this time, I simply folded them in half to seal them, and they worked perfectly. Easy-peasy!)

8 oz. cream cheese, softened
6 oz. crab meat
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon minced onion
1 teaspoon minced garlic
1/2 teaspoon ground ginger
12 oz. package wanton wrappers
1/3 cup cornstarch
3 tablespoons water
Peanut Oil for frying

In a small bowl, combine cream cheese, crab meat, Worcestershire sauce, sugar, soy sauce, onion, garlic, and ginger. Mix well. 

To prepare the paste, in a small bowl, combine corn starch and water and stir until dissolved.

To make the crab rangoon, lay out a wanton wrapper on a flat surface. Spread cornstarch paste around the edges of the wrapper. Place a tablespoon of filling onto one half of the wrapper. Fold over and seal, being careful not to squeeze out any filling. Set on a cookie sheet and repeat until the filling is gone.

Line a cookie sheet with a few paper towels and place a wire rack on top of that. 
In a large Dutch oven, fill oil to 2-3 inches and heat to 360-375 degrees. When oil is hot enough, begin frying rangoon, 4-5 at a time, turning once, and cooking until a nice golden brown. Remove and set on prepared rack. Place in a warm oven until all are done. Serve warm. Serves 6-8.
Click here for a printable version of this recipe.