Gallery: Tiki Week: Crab Rangoon

Crab Rangoons
Crab Rangoons

As Adam put it, they're basically just an excuse to eat deep fried cream cheese.

Mix crab and cream cheese
Mix crab and cream cheese

You can use real picked crab meat (don't bother with jumbo lump; regular claw or lump crab meat will work, since it all gets shredded up anyway), but with the strong flavors of cream cheese and scallion, even fake crab will work just fine. Cut it into 1/2-inch pieces.

Go small
Go small

Just a small amount in the center of a square wonton wrapper will do. White or yellow wrappers will work equally well.

Simple triangles
Simple triangles

The easiest shape is a simple folded triangle. Moisten the edges of the wrappers with water, then fold, squeezing out as much air as possible.

Or make tortellini
Or make tortellini

Fold the triangles in half again to make tortellini-esque shapes.

Four-cornered stars
Four-cornered stars

For the experienced, try making the four-point star. Start by pinching opposite corners in half, then bring them together in the center.

Seal it
Seal it

Seal the pouches , keeping the top edges of the wonton wrapper unsealed to maximize surface area for crisping.

Ready to fry
Ready to fry

At this stage, they can be frozen for long term storage.

Fry
Fry

Fry them in 375°F oil making sure to agitate them constantly as they cook. You want them golden brown and crisp.

Blowout
Blowout

There's no avoiding it: Some of your rangoons are gonna blow out. Fish them out of the hot oil as soon as you catch the explosion, or it'll get messy crab everywhere.

Season and serve
Season and serve

Serve the crab rangoons with your choice of dipping sauce.

Gooey
Gooey

Yum.