| Duckie ® |
Crab Rangoon
Yield: 48
Ingredients:
- 8 ounces cream cheese
- 8 ounces fresh crab meat or canned crab meat, drained and
flaked
- 1 teaspoon red onion, chopped
- 1/2 teaspoon Lea & Perrins Worcestershire sauce
- 1/2 teaspoon light soy sauce
- freshly ground black pepper, to taste
- 1 green onion, finely sliced
- 1 large clove garlic, smashed, peeled, and finely minced
- 1 package won ton wrappers
- 1 small bowl water
- Oil for deep-frying
Directions:
Combine the crab and the cream cheese. Mix in the remaining
filling ingredients one at a time.
On a flat surface, lay out a won ton wrapper in front of you
so that it forms a diamond shape. Wet the edges of the won ton.
Add about 1 teaspoon of filling to the middle, and spread it out
toward the left and right points of the diamond so that it
forms a log or rectangular shape (otherwise the wrapper
may break in the middle during deep-frying).
Fold over the edges of the wrapper to make a triangle.
Wet the edges with water and press together to seal.
Keep the completed Crab Rangoon covered with a damp towel
or paper towel to keep them from drying out while preparing
the remainder.
Heat wok and add oil for deep-frying. When oil is ready
(the temperature should be between 360 - 375 degrees),
carefully slide in the Crab Rangoon, taking care not to
overcrowd the wok. Deep-fry until they are golden brown,
about 3 minutes, turning once. Remove with a slotted spoon
and drain on paper towels.
(To make ahead of time, prepare the filling and stuff the
won tons and freeze. Make sure the wontons are completed
thawed before deep-frying).
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