Crab Rangoons

Name: Crab Rangoons
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Cuisine: Global
Ingredients: 227 grams shelled cooked crab; 227 grams cream cheese; 1 large egg; 2 Tbsps minced fresh ginger; 2 Tbsps minced fresh garlic; 59 milliliters chopped green onions; 1 Tbsp reduced-sodium soy sauce; 1 serving Hot Chinese-style mustard, soy sauce mixed with hot chili oil, and Asian sweet chili sauce; 1 serving Vegetable oil for frying; 30 squares About (3 in.) wonton wrappers

Crab Rangoons might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 84g of protein, 89g of fat, and a total of 1748 calories. This recipe serves 1. A mixture of wonton wrappers, garlic, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It is a good option if you're following a pescatarian diet.

Instructions

Whirl cream cheese, ginger, garlic, and soy sauce together in a food processor until smooth.

Ingredients you will need

Cream Cheese

Soy Sauce

Garlic

Ginger

Equipment you will use

Food Processor

Transfer mixture to a medium bowl. Stir in green onions and crab.

Ingredients you will need

Green Onions

Crab

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Bowl

Whisk together egg and 1 tbsp. water in a small dish.

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Water

Egg

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Whisk

Lay wonton wrappers flat.

Ingredients you will need

Wonton Wrappers

Brush with egg wash, covering completely with a thin layer. Spoon a scant 1 tbsp. crab mixture onto center of each wonton. Pull up corners so all four meet in the center, pressing edges together to seal. Set on a rimmed baking sheet lined with a sheet of parchment paper.

Ingredients you will need

Crab

Egg

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Baking Paper

Baking Sheet

Fill a wide pot with 2 in. oil.

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Cooking Oil

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Pot

Heat over medium heat to 350 on a deep-fry thermometer. Working in batches of 3 or 4, fry rangoons, turning as needed, until golden brown, about 8 minutes. Use a slotted spoon to transfer rangoons to a plate lined with paper towels.

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Slotted Spoon

Paper Towels

Kitchen Thermometer

Let cool slightly before serving with dipping sauces.

Make ahead: Through step 2, up to 3 hours, chilled, or 2 weeks, frozen.

Equipment

Ingredients

Servings:

227grams

shelled cooked crab 227grams

cream cheese 1large

egg 2Tbsps

minced fresh ginger 2Tbsps

minced fresh garlic 59milliliters

chopped green onions 1Tbsp

reduced-sodium soy sauce 1serving

Hot Chinese-style mustard, soy sauce mixed with hot chili oil, and Asian sweet chili sauce 1serving

Vegetable oil for frying 30squares

About (3 in.) wonton wrappers

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.