Ingredients with Measurements:
-1 package of wonton wrappers (about 50 wrappers)
-1 8-ounce package of cream cheese, softened
-1 6-ounce can of crab meat, drained
-1 tablespoon of finely chopped green onion
-1 teaspoon of garlic powder
-1 teaspoon of Worcestershire sauce
-1/2 teaspoon of salt
-1/4 teaspoon of ground black pepper
-Vegetable oil, for frying
Special Equipment Needed:
-Large skillet
-Deep-fry thermometer
-Tongs
-Paper towels
Step-by-Step Instructions:
1. In a medium bowl, combine cream cheese, crab meat, green onion, garlic powder, Worcestershire sauce, salt, and pepper. Mix until well combined.
2. Place a wonton wrapper on a flat surface. Place about 1 teaspoon of the cream cheese mixture in the center of the wrapper.
3. Dip your finger in a small bowl of water and wet the edges of the wrapper. Fold the wrapper in half to form a triangle and press the edges together to seal.
4. Heat the oil in a large skillet over medium-high heat until it reaches 350°F.
5. Carefully drop the rangoons into the hot oil and fry for about 2 minutes, or until golden brown.
6. Remove the rangoons from the oil with tongs and place on a paper towel-lined plate to drain.
7. Serve with sweet and sour sauce.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: 350°F
Serving Size: Makes about 50 rangoons
Nutritional Information: Not available
Substitutions for Ingredients You can substitute imitation crab meat for the real crab meat, if desired.
Variations: You can add other ingredients to the cream cheese mixture, such as chopped water chestnuts, diced bell peppers, or shredded carrots.
Tips and Tricks: Make sure to seal the edges of the wonton wrappers well so that the filling doesn’t leak out during frying.
Storage Instructions: The rangoons can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions: Reheat in the oven at 350°F for about 5 minutes, or until heated through.
Presentation Ideas: Serve the rangoons on a platter with the sweet and sour sauce on the side.
Garnishes: Sprinkle with chopped green onion or sesame seeds.
Pairings: Serve with steamed white rice and a side of stir-fried vegetables.
Suggested Side Dishes: Steamed white rice and stir-fried vegetables.
Troubleshooting Advice: If the wonton wrappers are too dry, wet the edges with a bit of water before folding.
Food Safety Advice: Make sure to cook the rangoons until they are golden brown and cooked through.
Food History: Crab Rangoon is a popular dish in Chinese-American cuisine. It is believed to have originated in the 1950s in San Francisco.
Flavor Profiles: Sweet, savory, and creamy.
Serving Suggestions: Serve as an appetizer or snack.
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