Tuesday 9 July 2013

Crab Rangoon by Vanessa Tay

Crab Rangoon

Makes 20

1 brick (8 oz) Kraft Philadelphia Regular Cream Cheese, at room temperature
2 oz (approx. 57g) crab meat or 2 sticks imitation crab meat (finely diced)
1 tablespoon powdered sugar
Pinch of salt
20 wonton wrappers
Oil, for deep frying


Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well.
Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.
Fold the two ends of the wonton wrapper together.
Fold the other two ends to make a tiny parcel. Pinch to seal tight and make sure that there is no leakage. Use a little water to help sealing if needed.
Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.

  1. Use real crab meat if possible. My crab rangoon is based on the version I had in Chinese buffet restaurants, with imitation crab meat.
  2. Don’t serve the crab rangoon immediately after deep-frying as the filling will be too hot!
*Source: http://rasamalaysia.com/crab-rangoon/2/

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