Crab Ragoons Recipe
This Crab Rangoon Recipe is a fantastic choice. It features a crunchy golden shell and a very savory crustacean filling.
Ingredients
- 1 package 12 ounces of wonton wrappers for the shell.
- 8 ounces of cream cheese softened to room temperature.
- 6 ounces of lump crab meat or imitation crab chopped.
- 2 tablespoons of green onions sliced very thin today.
- 1 clove of garlic minced into a fine paste.
- 1/2 teaspoon of Worcestershire sauce for a salty tang.
- 1/4 teaspoon of powdered sugar for a tiny bit of sweet.
- 1 quart of vegetable oil for the deep frying.
- Sweet chili sauce for a spicy dipping today.
Instructions
Soften the White Cheese
- Place the cream cheese in a bowl and mash it with a spoon. Make sure it is very smooth before adding the fish now.
Mix the Savory Filling
- Add the chopped crab, green onions, and garlic to the bowl. Stir in the Worcestershire sauce and the sugar today.
Lay Out the Wrappers
- Place several wonton squares on a flat surface. Do not let them touch each other or they will stick together.
Add the Creamy Center
- Place one teaspoon of the crab mix in the middle of every square. Do not use too much or the shell will pop today.
Seal the Dough Edges
- Dip your finger in the water and wet the four edges of the square. This acts like glue for the thin dough now.
Fold into a Star Shape
- Bring the four corners together and pinch them at the top. Press the sides together so no air is left inside the bundle.
Fry Until Very Golden
- Heat the oil to 350 degrees in your pot. Drop the rangoon in small batches and cook for three minutes today.
Drain and Serve Hot
- Place the fried snacks on a paper towel to remove the oil. Serve with the sweet chili sauce while they are very crunchy.
Notes
- Use room temperature cheese so the filling has no lumps today.
- Make sure there is no air inside the wonton or it might burst.
- Fry in small batches so the oil stays very hot and bubbly.
- Keep the raw wrappers under a damp towel so they do not dry out.
- Use imitation crab for a much sweeter restaurant taste today.
- Seal the edges very tight so the cheese does not leak into the oil.
- Serve them immediately so the shell stays very hard and snappy.