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Crab Rangoon This is has been one of my favorite recipes since the fourth grade. I have to give credit to a Mrs. Sharp and Mrs. Reeves for this one. They are both from Korea and came to our class to teach us about their homeland, and how to make crab rangoon. I actually still have the original copy of the recipe they gave us. I cut it in half for you, because really, who needs 30 crab rangoon? 4 oz. (half of a package) regular Cream Cheese, softened to room temperature. 1 1/2-2 Crab sticks (imitation works fine) Pinch of garlic powder 2 pinches white sugar 15 wonton skins 1/2- 1 c. oil for frying approx. 1 tablespoon sesame oil Cut the crab meat into small pieces (I use scissors). Mix well with the cream cheese, garlic powder and sugar. Place about a tablespoon of the mixture in the center of a wonton wrapper. Fold the corners up to form a triangle, and then the two bottom corners up to make a little pocket. Moisten the edges with a little water to stick. Heat the oil, plus sesame oil, in a medium fry pan, non-stick is best. Use enough oil so its about 1/4 inch deep in the pan. You can also use a deep fryer. When the oil is hot, fry the rangoon just until golden brown, turning once. Place on a paper towel or mesh rack to drain some of the oil. Serve with sweet and sour sauce.
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