Prep 20 mins
Cook 30 mins
This makes 60 rangoons. These may be frozen "raw" and quick fried at the last minute.
- 1⁄2 lb cream cheese
- 1⁄2 lb crabmeat (fresh if available)
- 2 egg yolks
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon Old Bay Seasoning
- 1 cup oil
- 1⁄2 cup ketchup
- 6 tablespoons white vinegar
- 6 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 1 large sweet onion, grated fine
- Rangoons: Beat room temperature cream cheese until smooth.
- Stir in crab meat, egg yolks, S& P& spice.
- Place the wonton wrapper with a corner pointing towards you.
- Put one teaspoon of the filling in the center of the bottom half of the wrapper.
- Moisten lower two edges with the beaten egg.
- Bring points so they touch& seal edges to form a triangle.
- Brush a little egg on the edges.
- Pinch edges to seal and give a slight twist.
- Sauce: Combine oil, ketchup, vinegar, honey, lemon juice, soy sauce, and Worcestershire sauce in a medium bowl.
- Add grated onion and blend well.
- Heat wok and add oil for deep-frying.
- When oil is ready (temperature 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok.
- Deep-fry until they are golden brown, about 3 minutes, turning once.
- Remove with a slotted spoon and drain on paper towels.
That was just about perfect. And yes, even after thawing, we never had a change in the taste or the crispy texture. The sauce was the perfect match( I added a little bit of sweet mustard to a seperated p0rtion of sauce, yummy, too)
You didnt tell me how long to cook the rangoon in oil.. Matter of fact you never mentioned anything about cooking it.. just mentioned how to prepare it. [Editor's note: recipe was updated as a result of this review 6/10/03]