Roxy15
New member
Crab Rangoon:
1/2 lb. Dungeness Crabmeat
1/2 lb. Cream Cheese, Softened
1/2 Tsp. Onion Powder
1/2 Tsp. Garlic Powder
1 T. Finely Chopped Green Onion
Salt & Pepper
16-18-in. Square Wonton Wrappers
Mix softened cream cheese until smooth. Gently fold in crab meat, onion powder, garlic powder and green onion; don’t overmix. Arrange the Wonton Wrappers on your work area. Place a tablespoon of the crab filling in the center of each wrapper, leaving a border around the filling. Moisten the edges of the wrappers with a little water. Fold the wrapper over onto itself to form a triangle. Make sure the edges are sealed. Pinch the two opposite corners together to form the rangoon shape. Moisten the dough so that the corners stick together. And be careful to check that all the edges are sealed so the filling doesn’t ooze out during cooking. Chill the Rangoons for several hours or overnight.
To Cook: Heat 4-5 inches of Vegetable Oil in a deep pan to about 350 degrees. Use a candy thermometer to check the temperature. Fry the Rangoons until golden brown and crispy, about 3-4 minutes.
Serve with Mae Ploy Sweet Chili Sauce or your favorite dipping sauce.
***Mae Ploy Sweet Chili Sauce is available in the Asian aisle in most grocery store.
1/2 lb. Dungeness Crabmeat
1/2 lb. Cream Cheese, Softened
1/2 Tsp. Onion Powder
1/2 Tsp. Garlic Powder
1 T. Finely Chopped Green Onion
Salt & Pepper
16-18-in. Square Wonton Wrappers
Mix softened cream cheese until smooth. Gently fold in crab meat, onion powder, garlic powder and green onion; don’t overmix. Arrange the Wonton Wrappers on your work area. Place a tablespoon of the crab filling in the center of each wrapper, leaving a border around the filling. Moisten the edges of the wrappers with a little water. Fold the wrapper over onto itself to form a triangle. Make sure the edges are sealed. Pinch the two opposite corners together to form the rangoon shape. Moisten the dough so that the corners stick together. And be careful to check that all the edges are sealed so the filling doesn’t ooze out during cooking. Chill the Rangoons for several hours or overnight.
To Cook: Heat 4-5 inches of Vegetable Oil in a deep pan to about 350 degrees. Use a candy thermometer to check the temperature. Fry the Rangoons until golden brown and crispy, about 3-4 minutes.
Serve with Mae Ploy Sweet Chili Sauce or your favorite dipping sauce.
***Mae Ploy Sweet Chili Sauce is available in the Asian aisle in most grocery store.
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