Tuesday, December 14, 2010

Crab Rangoons

Over Thanksgiving one of the nights we had a Chinese night for supper.  I made Sweet & Sour Chicken, and Fried rice, along with these homemade Crab Rangoons.

This is the crab I used for the filling. (Chunk Style)

These are the wonton wraps we used to make them.  If you're wondering where to find them, they are in the produce section of your store.  Kinda by the lettuce and peppers and stuff.

Crab Rangoon Filling:
1 pkg cream cheese*
1/2 cup chopped crab
1/2 tsp Lawry's seasoning salt
1/2 tsp worcestershire sauce

Soften the cream cheese.  Mix everything together well.  Spoon onto your wonton.  Get the edges wet a little.  I used a small bowl with a little big of water, and dipped my finger in it.  Not too much.  This helps seal it shut.  Fold the edges up together.  Drop in a pan of hot oil until the edges brown up and are crisp.  If you leave it in there too long the filling starts spilling out into the oil.

Spoon onto the wonton.

There were 2 ways we did this.  First we folded like a triangle and then folded all 3 edges together.
Second we spooned it in the middle and then folded all 4 edges together.

There were a lot of wonton strips so we made a second batch of filling to use almost all of them up.  We thought that would be too many, but they were so good we ate them all.  I think we could have had even more. :)


1 comment:

Anonymous said...

we love crab rangoons, but only from one specific restaurant in Rochester. Are these totally awesome ones, if I go to the trouble of making them fresh? Also, what kind of sweet and sour sauce do you recommend? I tried the Kikkoman (I think) but it was way too sour for us, I had to choke it down.


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