Crab & Cream Cheese Rangoons

I love sharing recipes that are home-runs. This recipe is one of those.

I am a mother of five, very awesome kids who all have their very own and very different likes and dislikes (especially when it comes to food). So, when I find something that all of them love – THAT is a home-run for me.

Another plus here is that the ingredients for this recipe all together are very affordable, compared to how much I would spend picking up some crab rangoons from a local restaurant. And for a family of seven, we tend to eat a lot of rangoons!

I double this recipe and that makes roughly 45-50 rangoons. So, if you also have a large family or if you are entertaining guests this information can help you decide if you need to buy double the ingredients or not.

Because of how much you get at the store for each item, the only thing you should have to buy double of would be the cream cheese – if you are doubling it. The package of imitation crab that I bought was large enough that even after I doubled the recipe I still had more left over. Also, depending on how large the amount of wonton wrappers are in the package you find at your store, you may have to buy extra of those, as well. I was able to get by with one package with plenty left-over.

Scallions come in bunches that typically you would have left-overs of those, as well. Same with the garlic. I buy a small jar of garlic that is already minced from the produce section at my local grocer. If you would like fresh garlic then that works, too.

Okay, let’s get to the recipe!

The first thing I do is heat up the canola oil. I use my large cast iron pan for this. This is also one item you will NOT need to double if you are making extra rangoons. The FOUR cups will work just fine! I use a candy thermometer to make sure that the oil is hot enough before I put the crab rangoons in. This is not a food you can drop in prematurely as they will get soggy.

ITEMS YOU WILL NEED :

1. 8 OUNCES CREAM CHEESE, SOFTENED
2. 5 OUNCES IMITATION CRAB MEAT, CHOPPED
3. 2 SCALLIONS, THINLY SLICED
4. 1 TEASPOON WORCESTERSHIRE SAUCE
5. 2 GARLIC CLOVED
6. 1/2 TEASPOON OF SUGAR
7. 20+ WONTON WRAPPERS
8. 4 CUPS CANOLA OIL

DIRECTIONS:

In a mid-sized bowl, combine the cream cheese, imitation crab meat, scallions, Worcestershire sauce, minced garlic and sugar. Mix well and set aside.

Place around 1 teaspoon of filling in the center of a wonton wrapper. Using your finger, moisten the edges of the wonton wrapper with water. (I do this by keeping a small bowl of water nearby.) Fold one of the corners up and seal it together with the other corner to form a triangle. Do not seal the sides of the triangle closed. Lift the right corner and seal it to the top. Press firmly to connect and seal and then do the same with the remaining left corner. You will want to press firmly enough to seal the corners so that there is no leakage of the filling. To be sure that the edges seal well, dip your fingers in the bowl of water between each sealing to ensure the edges are wet enough. Repeat with remaining filling and wonton wrappers.

I keep a roll of paper towels nearby so that I can dry the prep area between wonton wrappers. Placing a wonton wrapper on a wet surface can cause it to get too sticky and may cause breakage. Dry the area thoroughly between prepping. I prep four at a time on a plate, then place them onto another dry place, then thoroughly dry the prep surface before prepping more.

In a large pot or pan, heat the oil over medium/high heat until it reaches 350 degrees F. Be sure that the oil is hot enough before placing wontons in pot/pan. Fry 6-12 wontons at a time, depending on the size pan or pot you are using for approximately 2 minutes.

Place the fried crab rangoons on a plate or bowl lined with paper towels to drain the excess oil. Serve immediately while hot.

ENJOY!

Let me know how you, your family and guests enjoyed these Crab & Cream Cheese Rangoons in the comments below!