Crab and Cream Cheese Rangoons recipe
These aren't the typical Chinese buffet rangoons. The slightly sweet crab is balanced by a creamy filling with the slight tang of rice vinegar. Crisp, creamy, delicious. Serve with teriyaki dipping sauce. Makes 30 Rangoons.
Ingredients:
- Canola oil, as needed for frying
- 1 tablepoon sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 2 tablespoons rice wine vinegar
- 3 pounds crab meat*
- 3/4 pound cream cheese, softened
- 1/2 cup chopped green onions
- 1 package square wonton wrappers, defrosted (at least 60-count)
- 2 eggs mixed with 1/4 cup water
- teriyaki dipping sauce, as needed, optional
Directions:
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In a small bowl whisk together the sugar, soy sauce, sesame oil, and vinegar until sugar is dissolved.
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Pour into a blender or food processor add half of the crab and all the other ingredients except the canola oil, wonton wrappers, and egg mixture.
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Blend until well combined and smooth, about 3 minutes. Fold in the remaining crab.
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Lay out 4 to 6 wonton wrappers and brush the edges with the egg mixture. Place a small mound of filling, about 1 tablespoon or less in the middle.
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Top with another skin and seal firmly with your fingers. It is important that they are sealed or they will explode or leak into the frying oil.
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Fill a large saute pan with about 1 inch of oil and place over medium-high heat.
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When hot add as many rangoons as will fit in one layer.
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Fry until brown and crisp, about 3 minutes on each side.
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Transfer to a plate lined with paper towels and continue until all of them are cooked.
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Transfer to a serving plate and serve immediately with teriyaki dipping sauce.
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