One of my favorite Chinese-American foods is crab rangoon. An anytime favorite amongst Chinese food consumers this dish has roots in Polynesian cuisine. I add a dash of sesame oil to the usual canola/vegetable cooking oil to add a richer taste. This can be omitted of course. Crab rangoon is a bit time consuming but with practice can be made as quickly as most dishes. Make sure your wanton wrappers are fresh.
12 oz. Cream Cheese
50 Wanton Wrappers
1 can Crab Meat
1/4 tsp. Garlic Powder
1/2 tsp. Soy Sauce
1 Egg (Beaten)
Dash Sesame Oil
Vegetable/Canola Oil (Enough to deep fry)
Combine wet ingredients and spices, except egg in a medium bowl. Wrap mixture into wanton wrappers and fold into diamond shapes. Brush prepped “rangoons” with beaten egg before frying. Add approximately 1/4 c. sesame oil and add other oil to cover for deep frying. Heat oil to 350 deg. Fry until brown and dry/cool on paper towels.
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