Monday, June 16, 2014

Crab Rangoon

I have an abnormal weakness for Crab Rangoon. If I go to an all-you-can-eat Chinese restaurant, my first plate usually consists of a little Beef & Broccoli and a pile of Crab Rangoon. Every plate after that is just a refill of Rangoon. I can't seem to get enough of them!

Mr. LH started buying the frozen kind whenever we would have stir-fry at home. But the box only came with 12 Rangoons. I was supposed to share twelve Rangoons with the rest of the family? No way.

We had to find a way to make them...lots of them.

Many years ago, we were gifted a cookbook full of appetizer recipes. Within those pages, we came across a Crab Rangoon recipe that we immediately tried. We wound up making several changes but what you see below has been our recipe for the last five or so years. It makes a huge batch and any leftover Rangoon can be frozen and baked at a later date (though we don't usually have too many leftovers).

Crab Rangoon

  • 8 oz. softened cream cheese
  • 1/2 cup mayonnaise
  • 6 oz imitation crab meat, chopped small OR one 6 oz can white crab meat, drained and flaked)
  • 4 green onions, thinly sliced (white and green parts)
  • 1/2 tsp. garlic powder
  • 1/2 tsp salt
  • 3/4 tsp A-1 sauce
  • 1 package won ton wrappers (with at least 40 wrappers in the package - find them in the produce section in your grocery store or in the wonton/egg roll wrapper section in your local asian market)

  • Combine all ingredients in a bowl. A hand mixer works well to incorporate everything together.

  • Place approximately one teaspoon of crab filling in the center of the won ton wrapper.
  • Dip your finger in water and moisten the edges of the won ton wrapper.
  • Fold over into a rectangle and press edges to seal.
  • Set folded won ton aside and repeat the process with remaining won ton wrappers and filling until all of the crab filling is used up. I don't usually use the whole package of won ton wrappers. The remaining wrappers can be frozen in a freezer bag. 
  • Note: If you will not be frying the rangoon anytime soon, cover with a damp towel to keep them from drying out.

  • Heat oil in fryer to 375 degrees.
  • Place won tons in the hot oil 4 to 6 at a time. Do not crowd the won tons.
  • They will sink to the bottom then float to the top. About 30 seconds after they rise to the top of the oil, flip the won tons. Fry until golden brown.
  • Remove from the oil and set aside on a baking rack to drain.
  • Repeat until all the won tons are cooked.
  • Serve immediately or place in a 175 degree oven to keep warm.

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