Lightly spray baking sheet with cooking spray.
Stir fry recipe vegetarian. In a small bowl combine the cream cheese garlic salt and worcestershire sauce until smooth. Seal edges with beaten egg. Always a favorite appetizer at our local chinese restaurant crab rangoon is a mixture of cream cheese crab meat and seasonings that is folded up in a wonton wrapper and deep fried. Whip together the sour cream cream cheese and soy sauce and sugar until smooth.
Crab rangoon is an appetizer found in many chinese restaurants in the united states. Keep the completed crab rangoon covered with a damp kitchen or paper towel to keep them from drying out while preparing the remainder of the dumplings. In this class jet tila will teach us to make this old school chinese restaurant favorite. Stir in crab and onion.
To prevent wonton skins from drying prepare only 1 or 2 rangoon at a time. Combine garlic cream cheese crab green onions worcestershire sauce and soy sauce in a bowl. Deep fry at 350o until golden brown and crispy. Heat a wok and add enough oil for deep frying.
Although the appetizer is allegedly derived from an authentic burmese recipe the dish was probably invented in the united states by victor bergeron founder of trader vics. Moisten edges with water. What sets his crab rangoon. Is crab rangoon authentic chinese food.
Fried wontons filled with creamy crab just might be the ultimate appetizer. Pick over the crab to remove pieces of shell. Make sure you squeeze out all the air or theyll pop open during frying and make a real mess. Crab rangoon is a bit of a sleeper hit in the world of chinese american appetizers.
Crab rangoon was on the menu of the polynesian style restaurant trader vics in san francisco since at least 1956. Place 2 teaspoonfuls in the center of each wonton wrapper. Place a small bowl of water on your work surface and lay out 6 wrappers and place around 1 1 12 ts in the center of each wrapper. Preheat an oven to 425 degrees f 220 degrees c.
What is crab rangoon. Bring corners to center over filling and press edges together to seal. Use only about 12 t of filling for each wonton. These delicious little parcels are often dipped into a sweet and sour sauce or sweet chili sauce.
Fold in remaining ingredients except wrappers heat oil to med high and you want it around 1 12 2 inches deep. Theyre basically little pockets of cheesy crab dip wrapped up in a crispy wonton shell. When the oil is ready the temperature should be between 360 to 375 f carefully slide in the crab rangoon taking care not to overcrowd the wok.