Rendezvous Crab Rangoon
Recipe submitted by our fav resident chef Kyle and edited by Ann
Crab Rangoon, one of my favorite appetizers! I love how the crispy wonton wrapper outside and the creamy, tangy cream cheese and crab filling inside harmoniously blend with the sweetness and spice of the chili sauce that cuts the richness of the crunchy fried treat.
It is no wonder then, why I named this recipe Rendezvous Crab Rangoon after the Sik-K track bearing the same name. Towards the end of the song, Min-Sik adds a layer of background vocals that intensify and harmonize with his calling out for his lover: “I’m the one who needs your love. Just me and you, let’s have a rendezvous.” I’m sure that after you taste the synchronous flavors of my Rendezvous Crab Rangoon, you’ll be calling out for more too! (If you haven’t heard/don’t know this song…you’re missing out!)
- 8 Ounces Crab Meat or Imitation Crab Meat
- 8 Ounces Cream Cheese
- 1 Large Clove of Garlic (minced)
- 1 Scallion (chopped)
- 1/4 Teaspoon Worcestershire Sauce or Balsamic Vinaigrette
- 1 Pack of Wonton Wrappers (you won’t need/use the whole pack)
- 1 Egg (beaten)
- Deep Frying Oil (vegetable or peanut)
Useful Kitchen Tools
- Hand-held Mixer
- Large Bowl
- Small Bowl
- Deep Frying Pan
- Cooking Chopsticks or Tongs
- Cutting Board
Part One: Prepare the Filling
Step 1: Chop up the crabmeat into small peices
Step 2: In a large bowl, whip the cream cheese with the mixer on high for a minute
Step 3: Fold into cream cheese the crab, garlic, scallion and Worcestershire sauce/ Balsamic vinaigrette
Part Two: Fill and Seal
Before you start these steps, fill your frying pan/pot/deep frier with oil and heat to 350 degrees!
Step 4: Add 1 teaspoon of filling to the center of each wonton wrapper. We usually make them one at a time.
Step 5: Brush the edges of the wonton wrapper with the egg (that you already have beaten)
Step 6: Fold one side of the wonton wrapper over from one corner so that it covers the corner that is is diagonally opposite. In other words, the square becomes a triangle when you bring the ends together.
Step 7: Press along the ends of the triangle to seal it well. This prevents air from entering the rangoon. Then fold the two bottom corners of the triangle up to seal the ends
Step 8: Once your’e finished folding all of your Rangoons add them to your preheated oil and fry until golden brown and crispy. It should take roughly 1-3 minutes. When finished, remove from oil and place on a draining rack to drain excess oil. And that’s it!
These Crab Rangoons pair well with sweet and sour sauce and are the perfect appetizer/starter.