- Serves: 48 servings
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- 8-oz block cream cheese (we use Clover Sonoma Cream Cheese)
- 1/2 lb. fresh Dungeness Crab meat, flaked
- 2 teaspoon finely chopped red onion
- 1/2 teaspoon Worchestershire sauce
- 1/2 teaspoon soy sauce
- Freshly ground black pepper
- 1 green onion, finely sliced
- 1 large clove garlic, finely minced
- 1 package wonton wrappers
- Small bowl of water
- Peanut oil (for deep frying)
In a medium-sized bowl, combine the cream cheese and crab meat. Then, one ingredient at a time, mix in the red onion, Worcestershire, soy sauce, black pepper, green onion, and garlic. Combine thoroughly and set aside.
On a flat surface, lay out a wonton wrapper at an angle so it forms a diamond (not a square). Wet the edges of the wrapper by dipping your finger in the water in the bowl and wiping the edges of the wonton.
Add 1 tablespoon of the filling to the center. Fold the bottom up to make a triangle, sealing the edges with the water. Take two points of the triangle and fold together, sealing again with water, to make a tortellini shape. Feel free to experiment with shapes! You can make simple triangles, semi circles or push the outer edges towards the center for a classic crab rangoon shape with four points.
Keep the completed crab rangoon covered with a damp kitchen or paper towel to keep them from drying out while preparing the remainder of the dumplings.
Heat a wok or deep frying pan and add enough oil for deep frying. When the oil is ready (the temperature should be between 360 to 375 F), carefully slide in the crab rangoon, taking care not to overcrowd. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon to a paper towel-lined plate and drain. Cook remaining crab rangoon.
Serve hot with sweet and sour sauce, enjoy!