Ingredients
Yield: X
- 8 oz cream cheese, at room temperature
- 8 oz canned crabmeat, drained and picked over for shell fragments or 3 sticks imitation crab meat, finely diced
- 2 scallions, green parts only, thinly sliced
- 2 tsp sesame oil
- 2 tsp soy sauce
- 2 tsp Worcestershire sauce
- 1/2 tsp salt
- 1 package wonton wrappers
- 2 to 3 quarts peanut or canola oil, for frying
Directions
1. In a medium bowl, combine the cream cheese and crabmeat. Stir in the scallions, sesame oil, soy sauce, Worcestershire sauce and salt.
2. Heat 1 inch of oil in a large heavy-bottomed pot over medium-high heat until it registers 350 degrees F.
3. While the oil heats, assemble the rangoons. On a flat surface, lay out a wonton wrapper with one corner pointed toward you. Place 1 tablespoon of the filling into the center of the wonton wrapper. Dip a finger into a glass of water and wet the edges of the wonton wrapper. Fold the top corner down to meet the bottom corner to form a triangle. Press out all of the air and seal the edges by pressing them together. Place finished crab rangoons on a platter underneath a damp kitchen towel to keep them from drying out.
4. When ready to fry, line a baking sheet with a double layer of paper towels. Carefully lower crab rangoons into the oil, about 6 at a time, and fry, until they are golden brown on both sides, about 3 minutes, turning them over once halfway through the cooking time. Remove with a slotted spoon and drain on the prepared baking sheet. Allow the crab rangoons to cool for at least 5 minutes before serving.