Figure 1 Image Source: Crab Rangoon

There are quite a few different methods used to make Crab Rangoon wantons but for the easiest to make it is hard to go past this Crab Rangoon wanton recipe.

Ingredients

• 50 Wanton Wrappers
• 12 Ounces of Cream Cheese
• 2 Large Garlic Cloves
• 2 Green Onions
• 1 Egg
• 1 Cup of Crab Meat
• ½ Teaspoon of Soy Sauce
• Light Vegetable Cooking Oil for Frying

Ingredients Notes:

The garlic cloves will need to be large enough to produce 1/3 of a teaspoon when minced

If you don’t have any fresh crab meat to hand it is quite acceptable to use imitation or canned crab meat. Just bear in mind that the fresh crab meat does taste considerably better.

I use Kikkoman soy sauce whenever a recipe calls for soy sauce as I find it to be of the most consistent quality, texture and flavor of all of the different soy sauces that I have ever tried.

Method

1. Add some frying oil to your deep fryer or to a deep saucepan. Then turn on the heat and preheat your deep fryer or deep saucepan to 375 degrees F.
2. Allow the cream cheese to warm to room temperature. Peel, trim and mince the garlic (a garlic press is the quickest and most consistent way of doing this). Then trim the green onions and mince them as well. In the event that you are using imitation crab meat dice it into small pieces
3. Select a medium sized mixing bowl and add in the room temperature cream cheese, the soy sauce, the minced green onions and the minced garlic. Now cream these ingredients together and then stir in the crab meat.

Figure 2 Image Source: Cantonese Style Wontons

1. Take another bowl and add in the egg and beat it. Now to load, fold and seal the Crab Rangoon wanton wrappers. Although the following procedure details the making of triangular Crab Rangoon wantons it is important to note that this is not the only form. Figure 2 above shows the Cantonese style of folding Crab Rangoon wantons.
2. Load and fold the wanton wrappers in the following manner to produce nice triangular Crab Rangoon wantons:

• Take one wanton wrapper and lay it out on your work top such that it forms a diamond shape from your perspective. This means that one corner of the wanton wrapper will be pointing directly toward you and the wanton wrapper’s other corners will be pointing away from you.
• Spoon 1 teaspoon of the Crab Rangoon filling mixture onto the wanton wrapper just below the center of the wrapper. As we will be cooking our Crab Rangoon in batches you may find it quicker and/or more convenient to load the wanton wrappers in batches as well. In this way while one batch is cooking you can be loading the next batch.
• Now brush the corner of the wanton wrapper that is facing you with some of the egg mixture. Do likewise with the opposite corner (the one facing directly away from you) of the wanton wrapper.
• Fold the corner of the wanton wrapper that is facing toward you over to meet up with the directly opposite corner thereby creating a triangle shape. Seal the wanton wrapper very tightly. Note that these Crab Rangoon wantons can also be folded and sealed in a flower shape as seen in Figure 1 above.
• With your deep fryer/saucepan now at 375 degrees F add in the first batch of Crab Rangoon wanton triangles. Deep fry until golden brown (usually takes around 3 minutes but this will depend very much upon your local conditions).
• Once cooked take your Crab Rangoon wanton triangles out of the deep fryer and place onto a rack covered with paper towels to drain

Serving

You can begin to consume the Crab Rangoon wanton triangles immediately they have drained. Simply place them onto a serving platter accompanied with a selection of sauces and dips. Then take the serving platter to the dinners and let them self serve and dunk if so inclined. Figure 3 below shows a typical North American fried wanton takeaway pack.

Figure 3 Image Source: American Style Fried Wontons

For a spicy accompaniment/sauce with which to partner your Crab Rangoon wantons try this Chipotle Mayonnaise. Above all do enjoy!!!!