The Best Crab Rangoons

THE BEST CRAB RANGOONS

If you go to any decent party or reception they will have Crab Rangoons included in the appetizer table. There is something addictive about that sweet, creamy and delicate crab flavor that contrasts so wonderfully with the crunchy texture of the deep-fried wonton.

Once you start you cannot stop! Of course the Crab Rangoon isn’t Asian and doesn’t have anything to do with Burma or its city namesake Rangoon. They say that it originated from the kitchens of the Trader Vic’s restaurant in the 1950’s.

The basic Crab Rangoons consist of crab meat, cream cheese, spring onions and wonton wrappers. This forms a great basis for some minor twists to the mix but always use subtle changes so as not to destroy the magical mix of crab and cream cheese. Add a hint of fresh ginger, some cilantro, a hint of chili flakes, or a hint of fresh mint, there options are endless.

A popular ingredient that works well is Worcestershire sauce, and the mix of tamarind, dark soy sauce and vinegar works so well in any Crab Rangoons recipe. You can also try some sesame oil and dark soy instead of light sauce.

The final task is to deep fry without over cooking and without the Crab Rangoons becoming too oily, and other methods such as baking don’t work nearly as well, it’s that contrasting texture that makes it taste so good.

Always try and use fresh cooked crabmeat as canned crab meat tends to be too wet and needs to have the water pressed out of it, and if you do use canned drain and dry it well before flaking it.

The best ratio of crabmeat to cream cheese is 50%, if you use too much cream cheese it gets too cheesy and mask the delicate crab flavor, and if you are short of crab bulk it up with some crab flavored sticks or some minced shrimp. INGEDIENTS FOR YOUR CRAB RANGOONS

8 ounces cream cheese keep it at room temperature

8 ounces fresh crab meat the crab meat to be drained and flaked and should not be too wet, take care with canned crab that it’s dried off a little

1 teaspoon red onionfinely chopped, also white and brown onions are fine.

1/2 teaspoon Worcestershire sauce I prefer Lea and Perrins myself.

1/2 teaspoon light soy sauce the lighter the better and Japanese soy (Kikkoman) works best

Black pepper freshly ground to taste

1 green onion (scallion) sliced thinly

1 teaspoon fresh ginger minced finely

1 tablespoon cilantro chopped finely

1 large clove garlic finely minced

1/2 teaspoon dried chili flakes Optional, but adds some life

1 tablespoon fresh lime juice Optional, but adds some life

1 package wonton wrappers

Vegetable Oil for deep frying

HOW TO MAKE THEM

Step 1 Place the cream cheese and crab meat into a bowl and mix very well.

Step 2 Add in the other filling ingredients one at a time and fold together and mix well.

Step 3 Lay out the wonton wrappers to form 2 triangles (do not make a square).

Step 4 Lightly wet the wonton edges.

Step 5 Add 1 teaspoon of the crab mixture to the center of each wonton wrapper. Spread the mixture to the left and right hand corners of the wonton, it’s always thicker at center.

Step 6 Fold over wonton wrapper edges to form a triangle. Wet the wonton edges with water and then press them together to seal in the mixture. You can also moisten the wrapper edges and then draw up the opposite corners to meet to form a package. Make sure that all the wonton edges are sealed to keep the mixture in when cooking

Step 7 Place each of the completed Crab Rangoons on a tray and then cover with a damp towel to prevent them drying out as you do the rest.

Step 8 Heat the vegetable oil in a large wok. When the oil is about 360 - 375 degrees, gently slide in the Crab Rangoon, add as many as you want to cook but do not try and do to many as it drops the oil temperature. Do not cook if its too hot or too cool as it will not work and then you end up overcooking.

Step 9 Deep fry the Crab Rangoons until they are a lovely golden brown in color and this will take around 3 minutes. Turn just once and when they are done remove and drain.

Step 10 Serve while hot and I like to use Thai Sweet Chili sauce or a Chinese Hot Mustard or for a variation try some exotic fruit sauce or salsa such as a mango or pineapple one. Some prefer a sweet and sour sauce as well but so many sauces work well.

Click on this link to find out more about eating crabs. Eating and Cooking Crabs and all you need to know.

The Best Crab Rangoons