Crab Rangoon
by favabean
Filling:
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and
flaked
1/2 teaspoon soy sauce
1/8 - 1/4 teaspoon freshly ground white pepper, to taste
1 - 1 1/2 green onions, finely sliced
1 large clove garlic, finely minced
1 teaspoon red onion, finely minced
1 package wonton wrappers
1 small bowl filled with water for wetting wontons
Oil for deep-frying
Directions:
Combine the crab and the cream cheese. Mix in the
remaining filling ingredients one at a time. On a flat surface, lay out a wonton
wrapper in front of you so that it forms a diamond shape. Wet the edges of the
wonton. Add a heaping teaspoon of filling to the middle, and spread it out
toward the left and right points of the diamond so that it forms a log or
rectangular shape (otherwise the wrapper may break in the middle during
deep-frying). Fold over the edges of the wrapper so that it forms a triangle
shape. Seal the edges, adding more water if needed.
Cover the completed Crab Rangoon with a damp towel to
prevent them from drying out while preparing the rest.
Heat wok and add oil for deep-frying. When oil is ready
(the temperature should be between 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. Cool and serve.
Note: To make ahead of time, prepare the filling and
stuff the wontons and freeze without deep-frying. When ready to cook, thaw
before deep-frying. Yield: 40