 Image by Morton Fox via Flickr |
| Fried wontons and Crab Rangoon |
One of my absolute favorite Oriental foods is crab rangoon - my hubby, too. But I have had some I like more than others. There's just something about that creamy center that melts in your mouth. A friend from work gave me this recipe and I was surprised at how easy it is - I never would have thought. The sesame oil is about the only ingredient uncommon to my kitchen, so that I find a huge plus. With the "Big Game" coming up this weekend, I'm doing this for my crew.
Crab Rangoon
5 oz. crabmeat
4 oz. cream cheese, room temperature
1 scallion, thin sliced
1 clove garlic, finely chopped
1 t. Worcestershire sauce
1/2 t. toasted sesame oil
kosher salt and cracked black pepper
12 wonton wrappers
peanut oil
Preparation - In a medium bowl, mix crabmeat, cream cheese, scallions, garlic, Worcestershire sauce and sesame oil until well blended. Season with salt and pepper.
In a large saucepan, heat 2 inches of oil over medium heat. Place wonton wrappers on cutting board diagonally. Place 1-1/2 t. of crab filling in center. Moisten edges of wrappers with a little water and fold one corner over to form a triangle. Gently flatten edges to seal and remove excess air. Repeat with remaining wrappers and filling.
When oil is hot (325), cook wontons in small batches, turning after 2-3 minutes, until lightly browned. Transfer with slotted spoon or wire strainer to plate lined with paper towel. Good with chili sauce and Chinese mustard. Makes 12.
Crab Rangoon
5 oz. crabmeat
4 oz. cream cheese, room temperature
1 scallion, thin sliced
1 clove garlic, finely chopped
1 t. Worcestershire sauce
1/2 t. toasted sesame oil
kosher salt and cracked black pepper
12 wonton wrappers
peanut oil
Preparation - In a medium bowl, mix crabmeat, cream cheese, scallions, garlic, Worcestershire sauce and sesame oil until well blended. Season with salt and pepper.
In a large saucepan, heat 2 inches of oil over medium heat. Place wonton wrappers on cutting board diagonally. Place 1-1/2 t. of crab filling in center. Moisten edges of wrappers with a little water and fold one corner over to form a triangle. Gently flatten edges to seal and remove excess air. Repeat with remaining wrappers and filling.
When oil is hot (325), cook wontons in small batches, turning after 2-3 minutes, until lightly browned. Transfer with slotted spoon or wire strainer to plate lined with paper towel. Good with chili sauce and Chinese mustard. Makes 12.
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