well, I have to admit, we experimented....and made w/o the crab! Don't think it would have made a difference- there's way too much ginger and garlic in the filling. I'd try again with half, probably a quarter! (I made my own zesty dipping sauce)...could potentially have a high rating with corrections, but that's not as it stands
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.
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1 Hour, 15 Minutes
- Calories: 72
- Calories from fat: 51%
- Protein: 3.2g
- Fat: 4.1g
- Saturated fat: 1.7g
- Carbohydrate: 5.4g
- Fiber: 0.2g
- Sodium: 119mg
- Cholesterol: 22mg
- 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
- 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.
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