Monday, February 06, 2006


Originally uploaded by mossnbeads.

Alicat sent me this recipe after I saw it on her Flickr account.
Thank-you again!
It is very, very good! Better than any buffet or restauant.
Crab Rangoon

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 won ton wrappers
1 small bowl filled with water for wetting wontons
Oil for deep frying

Dipping sauce - I used Samuri Sams Terriyaki Sauce

Directions: Combine the crab and the cream cheese. Mix in
the remaining filling ingredients one at a time. ** I used
my hands to mix everything with the cream cheese. It was a
blast! It was sorta like a dough with all that crab added
to it, so it wasn't as sticky and nasty as I thought it
would be.**

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 **I used a heaping 1/2 tsp
and it was plenty!** 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).

Fold over the edges of the wrapper to make a triangle. Wet
the edges with water and press together to seal.
**Important: You only want to wet 2 of the 4 edges, not
every single edge. Otherwise they wont stick! You need a
dry side and a wet side for it to seal properly!**

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.

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.

(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).

*note: we use duck sauce for dipping and made little bundles. I pinched together opposite sides and then pinch the other sides. I did not need any water this way.

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