Go East….. Far East…. and Try These Crab Rangoon Appetizers
Yield: 30 appetizers
INGREDIENTS
8 ounces cream cheese, softened
8 ounces fresh lump crab meat, picked and finely chopped
1 green onion, finely chopped
1 clove garlic, finely chopped
½ teaspoon light soy sauce
½ teaspoon Worcestershire sauce
Freshly ground black pepper
30 won ton wrappers
Bowl of water
Peanut or canola oil for frying
PREPARATION
In a medium bowl, combine the softened cream cheese, crab meat, green onion, garlic, soy sauce, Worcestershire sauce and black pepper. Mix well. Working 3-4 or at a time, place the wrappers on a flat surface, on an angle so you have a triangle facing you. In the middle of the wrapper, place 1 teaspoon of the crab mixture and spread it out on the wrapper, a little to the left and right. You don’t want it all in one clump, otherwise the wrapper will break during the frying process. Wet the edges of the wrapper and fold to form a triangle and press down the edges a bit. Keep the wrappers under a moistened paper towel, so they won’t dry out while assembling all the wrappers.
Heat oil in a large, deep Dutch oven or wok to 360-375 F. Carefully drop several wrappers in the hot oil and deep fry for approximately 3 minutes until golden brown. Make sure not to overcrowd and turn over once while frying. Remove from oil with a slotted spoon and drain on paper towels. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard Sauce.