Crab Rangoon (Cream Cheese Crab Wonton)

Ingredients for Crab Rangoon (Cream Cheese Crab Wonton)

• 230g (227 g) lump crab meat or snow crab

• 450g (454 g) cream cheese, room temp

• 2 spring onions (whites only), very finely chopped

• 2 tablespoons (5 g) finely chopped tarragon

• Sale e pepe

• 24 wonton skins (square)

• 1 egg, slightly beaten, for sealing

• 2 qt (1.9 L) vegetable oil for frying

Press out as much liquid as possible from any crab meat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl combine the crab, cream cheese, spring onion, tarragon, salt and pepper either with your hands or a mixer with a paddle attachment.

Take a wonton skin, place 1 teaspoon of filling in the centre of each wrapper. With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)

Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.

Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 182°C (182°C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a biscuit sheet. I like to serve these with sweet chilli or plum sauce.

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