The Best Crab Rangoon Recipe Step By Step Guide: The crab rangoon dish that we make at home is a personal favorite in our household. Despite the fact that we don’t fry very regularly at home, we do cook these wontons with cream cheese and crab. This ensures that there is plenty of space between the top of the oil and the top of the saucepan throughout the entire process. Please note the tips that are provided below the recipe for baking or air frying.
The Best Crab Rangoon Recipe Step By Step Guide
The wontons end up being quite crunchy! As you are filling and folding the wontons, make sure to force as much air out of the middle as possible and create a good seal. I use a deep saucepan for frying, and I only fill it with a couple of inches of oil.
Ingredients
- 8 ounces (226g) fresh or pasteurized crabmeat, like blue crab or Dungeness crab
- 4 ounces (113g) cream cheese, softened
- 1 green onion, thinly sliced
- 2 tablespoons finely diced red bell pepper
- 1 small clove garlic, grated on a microplane or finely minced
- 1 teaspoon light soy sauce or tamari
- 26 wonton wrappers
- Peanut oil or vegetable oil for frying
- 2 tablespoons Sambal Oelek chili paste (we use Huy Fong)
- 6 tablespoons (75g) granulated sugar
- 2 tablespoons unseasoned rice wine vinegar
Instructions
The crabmeat should be placed in a colander and allowed to drain for a period of five minutes. Next, remove any pieces of shell that you find by picking through the crabmeat and removing them.
2Combine the cream cheese, green onion, bell pepper, garlic, and soy sauce in a bowl of medium size and whisk until combined. Bring the crabmeat to a fold. Make an egg wash by combining one egg with one tablespoon of water in a small bowl and whisking the mixture together.
4 Prepare a large baking sheet by lining it with parchment paper and dusting it with flour. 5Place a few wontons on a work surface that has been lightly dusted with flour. In order to keep the remaining items from drying out, you should store them in a damp towel or plastic wrap.
The sixth step is to place one spoonful of the cream cheese filling in the center of each wonton. Using the egg wash, wet the edges of the triangle, and then fold it into a triangle while attempting to remove as much air as possible from the intersection.
Make a little envelope by first moistening one of the corners of the triangle, then bringing the other two corners together, overlapping the moistened corner on top of the other corner, and pressing to seal the envelope. Check out our video to see us doing this.
7Place the wontons that have been folded and filled onto the baking sheet that has been prepared, and cover them with a clean dishcloth. This recipe yields around 24 wontons, so repeat with the remaining wontons.
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1Use a small saucepan with a deep bottom (like the one shown in our video) to prevent using a significant quantity of oil. Ensure that there is sufficient space to fry the crab Rangoons without the oil rising too close to the top of the container by filling it with two to three inches of oil.
2Using an instant-read thermometer, bring the oil to precisely 350 degrees Fahrenheit (175 degrees Celsius). 3 Place five to six wontons into the oil in a careful manner. While cooking, regulate the temperature so that it stays near to 175 degrees Celsius (350 degrees Fahrenheit). Make use of a spider made of wire mesh to flip them over in the oil.
4 When the wontons have reached the desired level of crispiness and golden brown color, carefully move them to a baking sheet lined with paper towels so that they may drain. The remaining wontons should be repeated.
The first step in making dipping sauce is to combine the chili paste, sugar, and rice wine vinegar in a small saucepan and heat it over medium power. About thirty seconds should be enough time for the sugar to dissolve while stirring.
Taking the pan from the heat, cover it, and set it aside for serving is the second step. Once the wontons have been fried, the sauce can be reheated if necessary.
Nutrition
- Calories: 76kcal
- Carbohydrates: 8g
- Protein: 2g
- Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 21mg
- Sodium: 134mg
- Potassium: 41mg
- Vitamin A: 140IU
- Vitamin C: 0.4mg
- Calcium: 21mg
- Iron: 0.6mg
