Crab rangoon is a bit of a sleeper hit in the world of chinese american appetizers.
Hungarian goulash pot. 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 the wok. Stir in crab and onion. In a small bowl combine the cream cheese garlic salt and worcestershire sauce until smooth. Moisten edges with water.
Many people wonder are crab rangoon authentic and the answer is no. Heat a wok and add enough oil for deep frying. Fold in remaining ingredients except wrappers heat oil to med high and you want it around 1 12 2 inches deep. Always a favorite appetizer at our local chinese restaurant crab rangoon is a mixture of cream cheese crab meat and seasonings that is folded up in a wonton wrapper and deep fried.
Combine garlic cream cheese crab green onions worcestershire sauce and soy sauce in a bowl. Theyre basically little pockets of cheesy crab dip wrapped up in a crispy wonton shell. It is a classic american creation even though they are mostly served in chinese restaurants. In this class jet tila will teach us to make this old school chinese restaurant favorite.
Crab rangoon is an appetizer found in many chinese restaurants in the united states. Blot on paper towels. Whip together the sour cream cream cheese and soy sauce and sugar until smooth. Fried wontons filled with creamy crab just might be the ultimate appetizer.
Crab rangoon was on the menu of the polynesian style restaurant trader vics in san francisco since at least 1956. These delicious little parcels are often dipped into a sweet and sour sauce or sweet chili sauce. What sets his crab rangoon. To prevent wonton skins from drying prepare only 1 or 2 rangoon at a time.
Although the appetizer is allegedly derived from an authentic burmese recipe the dish was probably invented in the united states by victor bergeron founder of trader vics. Use only about 12 t of filling for each wonton. Seal edges with beaten egg. Bring corners to center over filling and press edges together to seal.
Preheat an oven to 425 degrees f 220 degrees c. Place a small bowl of water on your work surface and lay out 6 wrappers and place around 1 1 12 ts in the center of each wrapper. What is crab rangoon. Deep fry at 350o until golden brown and crispy.
Make sure you squeeze out all the air or theyll pop open during frying and make a real mess. Lightly spray baking sheet with cooking spray. Place 2 teaspoonfuls in the center of each wonton wrapper.