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Crab Rangoon
Yield: 22-24 pieces 1x
Prep: 30 minsCook: 5 minsTotal: 35 minutes
Scale:
Ingredients
- 5 ounces drained crab meat (fresh if you have access to it, but canned may be used as well)
- 4 ounces softened cream cheese
- 2 tablespoons minced scallion (one scallion)
- 1 clove garlic minced
- 1 teaspoon Worcestershire sauce
- 1 ½ teaspoons toasted sesame oil
- ¼ teaspoon Kosher salt
- Few grinds black pepper
- 24 two-inch won ton wrappers
- Peanut or vegetable oil to fry won tons
- Your choice of dipping sauce such as chili sauce, duck sauce or hot Chinese mustard.
Instructions
- In a medium bowl, mix crab meat, cream cheese, scallion, garlic, Worcestershire sauce, sesame oil, salt and pepper until combined.
- Fill won tons by dropping 1 ½ teaspoon of filling in center of wrapper. With a dab of water, wet two adjoining sides and pull the dry corner to the wet corner and press all sides to seal. Basically you are making a triangle. Repeat until all filling is used. You should have between 22 and 24 triangles when you are done filling the wrappers.
- Heat 2 inches of oil in a 4 quart saucepan or wok to 325 degrees.
- Drop the triangles in hot oil in two batches and cook for about two to three minutes, turning half way so they brown on both sides. With a wire strainer, remove to a paper towel to drain.
- Serve hot with dipping sauce(s).
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