Instructions
1. Prepare the Filling:
In a mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, minced garlic, soy sauce, Worcestershire sauce, ground ginger, salt, and pepper. Mix until well combined.
2. Assemble the Crab Rangoons:
Place a teaspoon of the filling mixture in the center of each wonton wrapper. Moisten the edges of the wrapper with water, then fold it diagonally to form a triangle. Press the edges firmly to seal, ensuring there are no air pockets.
3. Shape the Crab Rangoons:
To create the classic Crab Rangoon shape, fold the two opposite corners of the triangle together, overlapping slightly, and press to seal. Repeat with the remaining wonton wrappers and filling.
4. Heat the Oil:
In a deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
5. Fry the Crab Rangoons:
Carefully add the assembled Crab Rangoons to the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes, or until golden brown and crispy, turning occasionally for even cooking.
6. Drain and Serve:
Using a slotted spoon, transfer the fried Crab Rangoons to a paper towel-lined plate to drain excess oil. Serve hot with sweet and sour sauce or soy sauce for dipping.
Cook Notes and Variations
- Baking Option:
For a healthier alternative to frying, you can bake the Crab Rangoons in a preheated oven at 375°F (190°C) for 12-15 minutes, or until golden brown and crispy. - Additional Fillings:
Get creative with your filling by adding ingredients like chopped water chestnuts, minced ginger, or a dash of sesame oil for extra flavor and texture. - Make-Ahead Tip:
You can assemble the Crab Rangoons ahead of time and refrigerate them, covered, until ready to fry or bake. This makes them perfect for entertaining or meal prep.
Frequently Asked Questions (FAQs)
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