Crab Rangoon

Crab Rangoon

Ingredients:

  • 200g cream cheese, softened
  • 150g blue swimmer crab meat
  • 2 spring onions, finely chopped
  • 1 tsp garlic powder
  • 1 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 24 wonton wrappers
  • Vegetable oil, for frying
  • Water, for sealing wonton wrappers

Instructions:

  1. Prepare the Crab Meat (if using fresh crab):
    • If using fresh cooked crab, carefully crack the crab shell and remove the meat. You can use a crab cracker or mallet for this.
    • Pick through the crab meat to remove any shell pieces or cartilage. Set aside.
  2. Prepare the Filling:
    • In a bowl, mix the cream cheese, crab meat, spring onions, garlic powder, Worcestershire sauce, soy sauce, and sugar until well combined.
  3. Assemble the Crab Rangoon:
    • Lay out the wonton wrappers on a clean surface.
    • Place a teaspoon of the crab mixture in the centre of each wrapper.
    • Wet the edges of the wonton wrapper with a bit of water and fold them into a triangle or bring all corners together for a classic Rangoon shape. Press the edges to seal tightly, ensuring no air is trapped inside.
  4. Fry the Crab Rangoon:
    • Heat vegetable oil in a large pan over medium heat (around 180°C).
    • Fry the Rangoons in batches for 2-3 minutes on each side or until golden and crispy.
    • Remove and drain on paper towels.
  5. Serve:
    • Serve hot with sweet chilli sauce or soy sauce for dipping.
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