The Charmed Kitchen

These tasty bundles of crabby/ cheesy goodness are so simple to make. Because they are small- I don’t use a lot of oil to deep fry them. Just a couple of cups of oil in a small saucepan- fry a few at a time and you are done in no time at all. Of course, if you have a big crowd over, you might want to use a bigger pot, with more oil. A wok works well for frying them, too.

There are two ways you can go with the filling- real crab or surimi, the faux crab. That is not my call to make. It is up to you. For class last week, I used real crab meat. Several people remarked on how much they liked the flavor. I explained that most crab rangoons you get at restaurants use surimi.

I have baked them. We fried them.

You have some options with folding them. We used pre-made wrappers I bought at the local Asian market. You can fold them into triangles, like the picture above, or into little bundles like the picture at the end of this post. They taste wonderful no matter how you shape them.

So here is the recipe I like to use

Crab Rangoons

1 can (6 oz.) crab meat, drained well

1 (8 oz.) package cream cheese

1 t. horseradish

dash of hot sauce

wonton wrappers

oil for frying

Combine crab meat with cream cheese, horseradish and hot sauce. Place a wonton wrapper on work surface and place a teaspoonful of the crab filling in the middle. You have several option for how to fold them. You can do a simple fold by dampening the edges with a small amount of water, adding some of the crab mixture to the middle and folding in half, press edges to seal or crimp edges. This works great with round wrappers, but square wrappers can also be used. For the classic bundle shape, dampen the edges with a little water. Bring 2 corners together and press so they stick. Bring the other two corners up and do the same thing. Press any gaps together. See picture below. You will have a little bundle. You can also make them into tiny rolls, like a mini spring rolls. To do that fold 2 corners in to just touch. Take one of the remaining corners and roll up into a tiny roll. Dampen edge with a little water to affix. Repeat with remaining filling. You should get a several dozen. Pour 1-inch of oil into a small saucepan and heat to 350 degrees.  Fry rangoons a few at a time until golden and drain on paper toweling. Keep warm in 300-degree oven until ready to serve- but best served right after you make them. Serve with Sweet and Sour Sauce.

Note: If you don’t want to fry them, you can also bake the rangoons until crisp, about 8 minutes at 425 degrees.