Crab Rangoon with a Twist

Ingredients

• 8 oz (225g) cream cheese, softened 8 oz (225g) cream cheese, softened
• 1 cup (150g) fresh crab meat, finely chopped 1 cup (150g) fresh crab meat, finely chopped
• 2 green onions, finely chopped 2 green onions, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 teaspoon Worcestershire sauce 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon soy sauce 1/4 teaspoon soy sauce
• 1/4 teaspoon sesame oil 1/4 teaspoon sesame oil
• 24 wonton wrappers 24 wonton wrappers
• Vegetable oil, for frying Vegetable oil, for frying
• Sweet and sour sauce, for serving Sweet and sour sauce, for serving

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 8g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a mixing bowl, combine the softened cream cheese, crab meat, green onions, minced garlic, Worcestershire sauce, soy sauce, and sesame oil. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Lay out the wonton wrappers on a clean surface. Place a teaspoon of the crab mixture in the center of each wrapper.
3. 3.
   Moisten the edges of the wrapper with water and fold it in half diagonally to form a triangle. Press the edges firmly to seal the filling inside.
4. 4.
   Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
5. 5.
   Carefully place the filled wontons in the hot oil, a few at a time, and fry until golden brown and crispy, approximately 2-3 minutes per side.
6. 6.
   Remove the fried Crab Rangoon from the oil and drain on a paper towel-lined plate to remove excess oil.
7. 7.
   Serve the Crab Rangoon hot with sweet and sour sauce for dipping.

Treat your ingredients with care...

• Crab meat — Ensure that the crab meat is fresh and free from any shells. If using canned crab meat, drain it well before incorporating it into the filling mixture.
• Wonton wrappers — Keep the wonton wrappers covered with a damp cloth while working with them to prevent them from drying out.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or red pepper flakes to the filling mixture.
• Experiment with different dipping sauces such as sweet chili sauce or soy sauce mixed with a touch of honey.
• To achieve a restaurant-style presentation, serve the Crab Rangoon on a bed of lettuce leaves or garnish with chopped green onions.
• If you prefer a lighter version, you can also bake the Crab Rangoon in a preheated oven at 375°F (190°C) for 12-15 minutes until golden brown.

Serving advice

Serve the Crab Rangoon as an appetizer at parties, family gatherings, or as a delightful addition to an Asian-inspired meal. Arrange them on a platter with a small bowl of sweet and sour sauce for dipping.

Presentation advice

Arrange the golden-brown Crab Rangoon on a serving platter, garnished with a sprinkle of chopped green onions or sesame seeds for an appealing visual touch. Serve them alongside a small dish of sweet and sour sauce to enhance the presentation.