Saturday, May 8, 2010

Crab Rangoon


1 pkg ( 14 oz) wonton wrapper
8 oz. cream cheese ( softened)
6 0z canned crabs, drained and flaked**
1/2 tsp garlic powder
1/4 tsp paprika
1 Tbsp chives, finely chopped***

1. Combine softened cream cheese, crabs, garlic powder, chives, and paprika. Mix well.
2. take about 1 tsp of the filling and place on wonton wrapper. Moisten the edges of the wrapper and seal well.

refer to the picture on how to wrap the Crab Rangoon:

Photobucket Photobucket

Photobucket Photobucket


3. Heat oil in a pan over medium low heat and fry a few crab rangoon until golden brown. Make sure you keep a close eye because it will only take a few minutes to fry them.

Alternative to frying:

You can bake these instead of frying them. To bake, preheat oven and set the temp to 350 degrees Fahrenheit . Arrange the crab rangoon in a baking sheet and bake for 18-20 minutes or until edges turn brown and crisp.

5. Serve with sweet and sour sauce.

** If you are allergic to crabs like me, you can use imitation crabs instead

*** you can substitute chives with sfinely chopped scallions.

Sweet and Sour Sauce:


1/4 cup white vinegar
1/4 cup water
3 Tbsp sugar
2 Tbsp catsup
1 inch ginger, juliened
1 jalapeno pepper, optional
1 tsp cornstarch mixed with 1 Tbsp cold water

1. Combine cornstarch with cold water and mix thoroughly. set aside.

2. In a separate saucepan, mix vinegar, water, sugar, catsup and ginger and let it boil on medium heat.

3. When it starts boiling, lower the heat to low and add cornstarch mixture 1 tsp at a time until the desired consistency ( about the consistency of a pancake batter) is achieved.

NOTE: If the sauce becomes too thick, you can add a little bit of water to thin it out.

4. Remove from heat and add jalapeno pepper if desired. The jalapeno gives it a nice kick

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