Friday, February 4, 2011

Crab Rangoons

6 oz.-8 oz. jumbo lump crab meat (fresh preferable (the cheaper claw meat is fine too), but canned, or artificial crab can be substituted)

8 oz. package of cream cheese, softened
2 cloves garlic, minced
2 scallions, finely chopped
2 tsp. soy sauce
A shot of Worcestershire sauce or patis (fish sauce)
A shot of Tabasco or a sprinkling of cayenne pepper
Squeeze of lemon juice (to taste)
Salt and pepper
1 egg white, beaten
Won ton wrapper package(about 50) or egg roll wrappers (these are bigger in size so when you use them, you have to cut them in 4 smaller squares)

Combine ingredients. Taste and adjust seasonings
Take a won ton skin and put it on your board. Brush edges with beaten egg white. Put about a teaspoon of filling in the center of the dough. You may fold corner to corner, forming a triangle, or you can fold each side to middle like I have. First, fold like a hot dog. Pinch to seal middle. Next, pull in remaining sides to middle and pinch. After you have finished, place on a pan, cover with plastic wrap, and freeze for one hour before frying.

Deep fry at 370 degrees until golden brown (a couple of minutes).

*I fried half of the rangoons and froze the remaining. Total recipe makes approximately 50 Rangoons*

No comments:

Post a Comment