Crab Rangoon Recipe
Imitation crab, cream cheese and green onion wrapped in wonton skin served with homemade sweet & sour sauce.
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Ingredients
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APPETIZERS
Method
APPETIZERS
Prepare Filling
In a mixing bowl, combine the imitation crab meat, cream cheese, and finely chopped green onions. Mix thoroughly until the ingredients are well combined.
Fill Wontons
Place a wonton wrapper on a clean surface. Spoon about 1 tablespoon of the crab mixture into the center of the wrapper. Moisten the edges of the wrapper with water using your finger, then fold the wrapper in half to form a triangle. Press the edges to seal tightly. Optionally, you can fold the two outer edges of the triangle towards the center to create a more shaped rangoons.
Heat Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat. You can test if the oil is hot enough by dropping a small piece of wonton wrapper into it; it should sizzle immediately.
Fry Rangoons
Carefully add the filled wonton wrappers to the hot oil in batches, making sure not to overcrowd the pan. Fry them for about 3-4 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
Make Sweet & Sour Sauce
In a small saucepan, combine soy sauce, sugar, ketchup, vinegar, cornstarch, and water. Bring to a gentle simmer over medium heat while stirring until the sauce thickens. Remove from heat and let it cool slightly.
Serve
Serve the hot crab rangoons with the homemade sweet & sour sauce on the side for dipping.