Crab Rangoon
  • Filling:
  • 8 ounces cream cheese
  • 12 ounces fresh crab meat or canned crab meat, drained and flaked (2 small cans)
  • 1 teaspoon red onion, chopped
  • 1/2 teaspoon Lea & Perrins Worcestershire sauce
  • 1/2 teaspoon light soy sauce (I had run out -- I used terriyaki sauce instead)
  • freshly ground pepper, to taste
  • 1 green onion, finely sliced
  • 1 large clove garlic, smashed, peeled, and finely minced
  • 1 package wonton wrappers
  • 1 small bowl filled with water for wetting wontons
  • Oil for deep frying
  • Dipping sauce - I used Samuri Sams Terriyaki Sauce
  1. Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.
  2. On a flat surface, lay out a won ton wrapper in front of you so that it forms a diamond shape. Wet the edges of the won ton. Add about 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
  3. Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.
  4. Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder. Heat wok and add oil for deep-frying.
  5. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels.
  6. (To make ahead of time, prepare the filling and stuff the won tons and freeze. Make sure the wontons are completed thawed before deep-frying).
"My family loved this recipe. It makes a ton so be sure to bring a big appetite!"