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Bonjour my friends, I’m Frankie and welcome to Club Foody! When I was living in Toronto,
I often went to Chinatown with my friend Michael. He took me grocery shopping as well as dining.
Through him, I discovered a lot of Chinese dishes that I never had.
There’s one though that is served in many Chinese restaurants that is actually an American creation…
In today’s episode, I’ll show you how to make my Crab Rangoon! This is a delicious appetizer!
These lovely fried wonton wrappers are filled with cream cheese and crab obviously
along with other ingredients and seasonings.
It’s a great recipe to serve at your next party. So my friends, let’s get cooking!
In a medium bowl, we’ll add cream cheese, crab meat – I’m using 2 cans - then green onions,
some lemon zest, of course soy sauce followed by Worcestershire sauce,
pressed garlic, and finally ground sea salt and freshly ground black pepper. We’ll stir
until the ingredients are well mixed. Although my cream cheese was at room temperature for a while,
it wasn’t soft enough so I switched for something more manageable… a fork! When this is
done, we’ll taste to see if it’s okay and adjust if needed. We’ll now cover with plastic wrap
making sure it touches the surface before transferring to the fridge for 2 to 3 hours.
All right so a few hours later, we’re ready to make the Crab Rangoons. We’ll take a wonton
wrapper – by the way, when you work with them, wrap the wonton wrappers in a clean damped towel
to prevent from drying out. So we’ll go ahead and moisten the edges with water that
way they’ll seal better. Then we’ll add the filling right in the middle – I use about 1 ½ tablespoons.
Next we’ll gather the opposite corners and bring them together without pinching.
Now we’ll do the same with the other corners and bring them up to the center – so far easy peasy,
right. Then we’ll pinch the edges tightly so they’re sealed nicely. We’ll end up with some
sort of a star or maybe it looks like a flower anyway something similar to this. Next step, we’ll
fry them. So we’ll bring the oil temperature to 370ºF and when it gets there, working in batches,
we’ll carefully put them in. We’ll fry the wrappers until golden brown, about 3 minutes.
We’ll transfer them to a wire rack and set aside while frying the others.
And my friends, this is our Crab Rangoon! This American Chinese creation is so delicious! With a
flavorful filling made with beautiful ingredients, this is an easy appetizer to serve at your next
dinner party. Serve these little guys with either sweet & sour or cocktail sauce…
I hope you give it a try soon and be sure to visit clubfoody.com for ingredient amounts,
directions and more info… Until next time my friends, bon appétit!
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