Recipes
CRAB RANGOON
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PrintINGREDIENTS
- 8 oz. cream cheese
- 2 TB crab base
- 2 t. sweet soy sauce
- 1 t. Worcestershire sauce
- 1 t. sriracha hot sauce
- 1/2 t. lime juice
- 2 TB scallions minced
- 1 t. minced ginger
- 2 TB water chestnuts, coarse chopped
- 1 C. crab meat
- 1/2 C. surimi, coarse chop
- 1/4 t. white pepper
- 3 dozen wonton wrappers
DIRECTIONS
Beat cream cheese and crab base. Add soy sauce, worcestershire, sriracha, and lime juice. Mix until incorporated. Add scallions, ginger, garlic, water chestnuts- mix well. Add the crabmeat and surimi. Season with pepper.
Fill wontons with 1 TB of crab mix, seal edges with water, folding on the diagonal. Fry in oil at 350 until golden brown. Hint: Fry one at the beginning so you know how to turn and brown evenly, add more once comfortable with the browning process.
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