Tuesday, September 11, 2012

Crab Rangoon

When I was growing up, I was the only odd ball in my family to not like Chinese food. My family would go to a Chinese restaurants and I would have to find something to eat. One thing I liked was Crab Rangoon. Over the years Chinese food is my go-to food as I love it almost as much as chocolate. 

I started making crab rangoons was because I wanted to make something for a party. I have served these at all sorts of parties as well as when I entertain at the holidays. I have made them for Thanksgiving as an appetizer even though they don't really go with the Thanksgiving food theme, but they were a nice change that people seemed to enjoy.  

Crab rangoons is time consuming because you are filling each little pocket of crabby cream cheesy goodness. But the end results are always worth it. I fold my differently then you will normally see, because I have found that the filling doesn't come out as much folding it half  to form a triangle. I have tried to make the ones that are baked before, but never had luck with them working. But that was before I switched how I fold them/seal them - now in the triangle. So I should try that sometime, but for now my go-to recipe for Crab Rangoon....

Crab Rangoon

8 ounces of cream cheese (softened - at room temperature)
1 cup flaked imitation crab meat (or fresh)
3 green onions (minced)
1/2 teaspoon garlic powder
1 teaspoon soy sauce
1 teaspoon sugar
1 package won ton wrappers
water (for sealing edges)
oil (for frying)

*  In a bowl combine the cream the cream cheese, sugar, soy sauce, green onions and garlic powder. Stir in the crab meat. (Make sure the crab is flaked and/or chopped into small pieces - although when mixing it in it will start to flake apart more and that is works even better)

* Lay out a won ton wrapper so it forms a diamond shape and place 1 teaspoon of filling just below the center of each wrapper.

* Moisten edges with water and fold over the edges of the wrapper to make a triangle. Press to seal with either your fingers or a fork.

* Cover the completed Crab Rangoon with a damp towel or paper towel to keep them from drying out while preparing the remainder. If they dry out before cooking, they tend to break their seal when frying. 

* Heat deep pan or a wok with oil for deep-frying. When oil is hot (360 - 375 degrees),carefully place the Crab Rangoon into the oil in the pan. Do not to overcrowd the pan or they will stick together. Deep-fry until they are golden, about 3 minutes, turn once during cooking. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.

* I always just use water for sealing my won tons, but if you are having problems with them sealing you can use an egg wash

* Each batch that is done, I put on a cookie sheet in the oven on low to keep warm before serving. But they are good room temperature if you have to transport to a party. 

* I have frozen fried Crab Rangoon and then reheated in oven so they retrain their crisp exterior. 

* If you have any left over crab rangoon cream cheese mixture - which I do sometimes and other times I don't even though it is the same recipe - I will heat the crab mixture in an oven safe bowl and use as a dip with some pita chips. 

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