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

• Salt and pepper

• 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.