(Recipe can be found on the site I Breath…I’m Hungry…here.)
Step by Step Instructions:
This easy and yummy treat comes together in a snap with the following ingredient: Cream Cheese, Won Ton Wraps, Oil for Frying, Imitation Crab Meat, and an Onion.
Note that I halved this recipe. I started off by putting about 2 inches of oil in a pan and heated it to a fairly high heat.
While the oil was heating, I went to work on my filling. First, I chopped up a small onion. I used the majority of the onion but not the whole thing.
Here is the imitation crab meat. I weighed out 2 ounces of it (again halving the recipe). Don’t be afraid – it’s great on salads or just snacking on too if you’re not super familiar with this ingredient. Plus it’s inexpensive and easy to work with!
In a food processor, I combined 4 ounces of cream cheese, 2 ounces of imitation crab meat, and not quite all of a small diced onion.
I processed the filling until it was well combined but still a little chunky.
Now it’s the fun part! The oil was hot, so I took a won ton wrap and put 1 teaspoon of filling in the middle. Then I put some water in a small boil and used my finger to get the edges of the wrap wet as you can see above.
I folded one end to the other and pressed the edges firmly together trying to remove all air from the won ton without causing the filling to creep out the edges.
I placed 1-3 crab rangoon into the oil at a time. If the oil is pretty hot, then it doesn’t take long to brown each side.
Here is what they look like with one side brown. Yum!
I removed each browned crab rangoon and let them drain on a paper towel-lined plate. Trust me that you want to let these sit for several minutes before diving in or they will burn you.
I wanted to experiment with making different shaped crab rangoon. First, I brought the edges up like so.
Then I twisted the other ends in with it, so that it looked like a little purse. Cute, right?!
I thought I’d try to make a little more classic-looking crab rangoon. I brought the opposite ends together again.
Then I brought the other ends up neatly so it looked like this, and then I fried them in the hot oil.
t looked somewhat close to a traditional crab rangoon. I can’t wait to keep perfecting my crab rangoon shapes!
The crab rangoons fry up very quickly and you just need to plate them. These would be fabulous appetizers for a party or a fabulous side to a stir fry night! You can also make them ahead a couple of hours in advance and don’t refrigerate them. Then put them on a cookie sheet and heat them under the broiler until they are hot again and server them to your guests. So delish! You will just love these!
8 oz cream cheese softened
4 oz imitation crab meat
1 medium sized onion, chopped
50 wonton wrappers
oil for frying
1. Combine cream cheese, “crab” and onion in a food processor and pulse until combined. You want a bit of texture but not big chunks.
2. Place the wonton wrappers on a flat surface 10 at a time and put about 1 teaspoon of filling on each. Don’t overfill or they will ooze out during frying.
3. Put some water in a cup and using your finger dip it in and then wet the edges of the wonton wrapper. Fold into a triangle and press the edges closed, try not to leave large air bubbles or they will expand and rupture during frying.
4. Fry in about 2 inches of hot oil about 1 minute per side or until golden. Drain on paper towels and try to wait at least a few seconds before eating or you WILL burn your mouth on the filling. You can serve them with duck sauce or sweet chili sauce or plain and straight out of the fryer!
Note: As a side tip, making these for a party (they go like hotcakes and are cheap to make so I highly recommend it!) then you can fry them lightly, drain and then place on a cookie sheet a couple hours before (don’t refrigerate) and then blast in the oven for a couple of minutes when you’re guests arrive and they will be crisp and perfect right in time to accompany pre dinner drinks! Be aware, this will spoil you from takeout crab rangoons for the rest of your life! I mean it! You’ve been warned….