Crab Rangoons

Photo: Annabelle Breakey; Styling: Emma Star Jensen
Packed with fresh crab, these indulgent appetizers are a step up from the rangoons (deep-fried dumplings) often sold at Chinese restaurants. They can be made ahead and frozen, then cooked when guests arrive. Set out several dipping sauces, as everyone seems to have a favorite.

Yield:

Makes about 30

Recipe from

Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Calories 72
Caloriesfromfat 51 %
Protein 3.2 g
Fat 4.1 g
Satfat 1.7 g
Carbohydrate 5.4 g
Fiber 0.2 g
Sodium 119 mg
Cholesterol 22 mg

Ingredients

8 ounces cream cheese
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup chopped green onions
8 ounces shelled cooked crab
1 large egg
About 30 square (3 in.) wonton wrappers
Vegetable oil for frying
Hot Chinese-style mustard, soy sauce mixed with hot chili oil, and Asian sweet chili sauce

Preparation

1. Whirl cream cheese, ginger, garlic, and soy sauce together in a food processor until smooth. Transfer mixture to a medium bowl. Stir in green onions and crab.

2. Whisk together egg and 1 tbsp. water in a small dish. Lay wonton wrappers flat. Brush with egg wash, covering completely with a thin layer. Spoon a scant 1 tbsp. crab mixture onto center of each wonton. Pull up corners so all four meet in the center, pressing edges together to seal. Set on a rimmed baking sheet lined with a sheet of parchment paper.

3. Fill a wide pot with 2 in. oil. Heat over medium heat to 350° on a deep-fry thermometer. Working in batches of 3 or 4, fry rangoons, turning as needed, until golden brown, about 8 minutes. Use a slotted spoon to transfer rangoons to a plate lined with paper towels. Let cool slightly before serving with dipping sauces.

Make ahead: Through step 2, up to 3 hours, chilled, or 2 weeks, frozen.

Note: Nutritional analysis is per rangoon.

Note:

Amy Machnak,

December 2013