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My mom used to take my sister and me to a little Cantonese Chinese restaurant that served these. I loved them! These days, you can't even find a Cantonese restaurant, so I had to come up with my own version
- 12 ounces cream cheese (1-1/2 packages. Do not use reduced fat or non-fat)
- 1 (6 ounce) can crabmeat, drained and picked over to remove shell and cartilage pieces
- 3 -4 green onions, thinly sliced
- 3 cloves garlic, pressed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon reduced sodium soy sauce
- 1 (48 count) package wonton wrappers (3 1/2 inch square , package is about 2" thick)
- peanut oil or canola oil (for deep frying)
- vegetable oil cooking spray (or equivalent) (optional)
- soy sauce, as accompaniments
- sweet and sour sauce, as accompaniments
- hot Chinese chili paste or hot chili oil, as accompaniments
- Chinese mustard, as accompaniments
- Combine all ingredients except wonton skins until well blended.
- Adjust seasonings, but be gentle with the Worcestershire and soy sauces, or the cheese will turn a dirty brown color, which isn’t too appetizing.
- Chill cheese well before starting assembly.
- Place 1 rounded teaspoon of filling in the center of each wonton skin.
- Moisten edges with water, and fold in half to form triangles, squeezing out air as you do so.
- Moisten one bottom corner, pull bottom corners down and overlap slightly, pressing them together to seal.
- To prevent wonton skins from drying out too much, prepare just a few at a time, keeping the remaining skins covered with a damp towel.
- Transfer to a tray, cover with plastic wrap, and chill thoroughly before proceeding.
- Your can either deep fry the Crab Rangoon, which tastes wonderful, or you can bake them, which is much better for you, but not near as crispy.
- It is up to you.
- To fry, you really need a deep fryer, even if it’s just a Fry Baby-- the bigger the better, though, unless you’re willing to stand there frying 2-3 at a time and then wait for the oil to reheat before the next 2-3.
- Heat the oil to 375 degrees F.
- Drop a few pieces in the deep fryer, place the fryer basket or something on top to keep the puffs submerged, and fry until golden brown.
- Drain, place on a baking sheet lined with paper towels, and hold in a 220 degree F oven while you cook the rest of the puffs.
- Let the oil return to 375 degrees F before frying the next batch.
- To bake, spray a baking sheet with Pam or another nonstick vegetable spray, and arrange puffs on sheet, leaving as much space between them as possible.
- Spray the puffs generously on all sides with Pam, or better yet, if you have one of those pump-up oil sprayers, spray with real grease.
- Preheat oven to 425 degrees F, and bake for 12-15 minutes, until golden brown.
- Regardless of how you cook them, serve hot with sauces of choice, sweet and sour, plain old soy sauce, and/or hot mustard, so you can take a taste with one sauce, then another, then another, and then back to the first.
- We have never tried these baked, but they are really good deep fried.
- Variations: Instead of doing the triangle thing, moisten the whole top side of the wonton wrapper, add filling, pull all four corners together, and squeeze the wrapper into a little purse shape, squeezing out most of the air before sealing the neck of the bag.
- OR Put the filling into a pastry bag with a 1/4-3/8" round tip, and pipe the filling onto the wonton wrappers.
- Roll into a fat cigarette shape, folding in the ends as you roll.