As an American-born Asian kid, I grew up eating items that were created in the States but are authentic in flavors. The Chinese have been here since the 1800s and if dishes were created by Asians in America I think they are totally authentic. Dishes like orange chicken, California roll, spicy tuna and crab rangoon have now made their way back to the Asian countries from which their native creators originated.
Ingredients:
- 8 oz (227 g) lump crab meat or snow crab
- 16 oz (454 g) cream cheese, room temp
- 2 green onions (whites only), very finely chopped
- 2 tbsp (5 g) finely chopped tarragon
- Salt and pepper
- 24 wonton skins (square)
- 1 egg, slightly beaten, for sealing
- 2 qt (1.9 L) vegetable oil for frying
Instructions:
- Press out as much liquid as possible from any crab meat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl combine the crab, cream cheese, green onion, tarragon, salt and pepper either with your hands or a mixer with a paddle attachment.
- Take a wonton skin, place 1 teaspoon of filling in the center of each wrapper. With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)
- Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.
- Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360°F (182°C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a cookie sheet. I like to serve these with sweet chili or plum sauce.
Crab Rangoon (Cream Cheese Crab Wonton) • Yield: 10 servings
Ingredients:
- 8 oz (227 g) lump crab meat or snow crab
- 16 oz (454 g) cream cheese, room temp
- 2 green onions (whites only), very finely chopped
- 2 tbsp (5 g) finely chopped tarragon
- Salt and pepper
- 24 wonton skins (square)
- 1 egg, slightly beaten, for sealing
- 2 qt (1.9 L) vegetable oil for frying
Crab Rangoon (Cream Cheese Crab Wonton) Nutrition Facts:
• Diet: Low-Carb
• Calories: 146.19
• Fat: 281.05
• Carbs: 11.04
• Protein: 76.53
• Cholesterol: 278.84
• Calcium: 78.68
• Sodium: 101.52* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.