A couple of weeks ago, I asked the folks over on my Facebook Page what their favorite Chinese restaurant appetizer is. I was expecting dumplings, spring rolls, perhaps hot and sour soup. What I got instead was a deluge of crab rangoon, with more than twice as many votes as any other dish.
As Adam put it, they're basically just an excuse to eat deep fried 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.
Just a small amount in the center of a square wonton wrapper will do. White or yellow wrappers will work equally well.
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.Continue to 5 of 12 below.
Or make tortellini
Fold the triangles in half again to make tortellini-esque shapes
For the experienced, try making the four-point star. Start by pinching opposite corners in half, then bring them together in the center.
Seal the pouches , keeping the top edges of the wonton wrapper unsealed to maximize surface area for crisping.
Ready to fry
At this stage, they can be frozen for long term storage.Continue to 9 of 12 below.
Fry them in 375°F oil making sure to agitate them constantly as they cook. You want them golden brown and crisp.
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
Serve the crab rangoons with your choice of dipping sauce.