Always a favorite appetizer at our local chinese restaurant crab rangoon is a mixture of cream cheese crab meat and seasonings that is folded up in a wonton wrapper and deep fried.
Meyer lemon. To prevent wonton skins from drying prepare only 1 or 2 rangoon at a time. Place a small bowl of water on your work surface and lay out 6 wrappers and place around 1 1 12 ts in the center of each wrapper. What is crab rangoon. These delicious little parcels are often dipped into a sweet and sour sauce or sweet chili sauce.
Place 2 teaspoonfuls in the center of each wonton wrapper. Keep the completed crab rangoon covered with a damp kitchen or paper towel to keep them from drying out while preparing the remainder of the dumplings. Theyre basically little pockets of cheesy crab dip wrapped up in a crispy wonton shell. Deep fry at 350o until golden brown and crispy.
Combine garlic cream cheese crab green onions worcestershire sauce and soy sauce in a bowl. Use only about 12 t of filling for each wonton. Crab rangoon is a bit of a sleeper hit in the world of chinese american appetizers. Crab rangoon is an appetizer found in many chinese restaurants in the united states.
Stir in crab and onion. Is crab rangoon authentic chinese food. In this class jet tila will teach us to make this old school chinese restaurant favorite. Bring corners to center over filling and press edges together to seal.
Fold in remaining ingredients except wrappers heat oil to med high and you want it around 1 12 2 inches deep. Crab rangoon was on the menu of the polynesian style restaurant trader vics in san francisco since at least 1956. Fried wontons filled with creamy crab just might be the ultimate appetizer. Preheat an oven to 425 degrees f 220 degrees c.
What sets his crab rangoon. Make sure you squeeze out all the air or theyll pop open during frying and make a real mess. Although the appetizer is allegedly derived from an authentic burmese recipe the dish was probably invented in the united states by victor bergeron founder of trader vics. Blot on paper towels.
It is a classic american creation even though they are mostly served in chinese restaurants. When the oil is ready the temperature should be between 360 to 375 f carefully slide in the crab rangoon taking care not to overcrowd the wok. Moisten edges with water. Whip together the sour cream cream cheese and soy sauce and sugar until smooth.
In a small bowl combine the cream cheese garlic salt and worcestershire sauce until smooth. Heat a wok and add enough oil for deep frying. Pick over the crab to remove pieces of shell.