Crab Rangoon
Crab Rangoon is a delicious appetizer that is perfect for any occasion. It is made with wonton wrappers, cream cheese, crabmeat, and seasonings. The wontons are fried until golden brown and crispy, and the filling is rich and flavorful.
Crab Rangoon is a delicious appetizer that is perfect for any occasion. It is made with wonton wrappers, cream cheese, crabmeat, and seasonings. The wontons are fried until golden brown and crispy, and the filling is rich and flavorful.
- Carbohydrate 0.167638658324541 g
- Cholesterol 0 mg
- Fat 537.604420851641 g
- Fiber 0.0325063334968164 g
- Protein 0.291890174994897 g
- Saturated Fat 43.1481182269541 g
- Serving Size 1 1 Serving (586g)
- Sodium 150.989318333223 mg
- Sugar 0.135132324827725 g
- Trans Fat 23.2469580096899 g
- Calories 4754 calories
Step-by-step
- Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
- In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
- Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
- Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.
Overloading wonton wrappers with filling causes moisture to breach the seams during frying, resulting in immediate bursting and oil contamination. Maintaining strict control over portion size prevents this structural failure. Cream cheese must be fully softened before mixing to ensure an even distribution of shredded crabmeat, dark soy sauce, fresh ginger, and cilantro without requiring aggressive over-mixing that tears the delicate dough. Keep assembled pieces covered under a slightly damp paper towel to prevent the wheat wrappers from drying out and cracking prior to cooking.
Frying Dynamics and Temperature Management
Heat a quart of neutral frying oil in a heavy-bottomed skillet or dedicated deep fryer to precisely 360 degrees F (180 degrees C). Drop only three or four wontons into the hot oil at a time to prevent a sudden drop in cooking temperature, which leads to greasy, oil-logged pastry rather than a crisp exterior. Fry for approximately two to three minutes total, turning the pieces once when the bottom side achieves a deep golden brown. Transfer the cooked parcels directly to paper towels or a wire rack to drain excess surface oil immediately. Monitor the thermometer constantly between batches, allowing the heat to recover back to 360 degrees F before adding the next round.
- Oil falling below 340 degrees F causes the dough to absorb grease instead of frying.
- Water applied to the wrapper edges must be used sparingly; excess moisture creates a weak seal.
- Frozen wrappers require overnight thawing in the refrigerator to avoid tearing upon separation.
