Believe it or not, even though I live in Japan, one of the things I miss about living stateside is Chinese food. I mean American-style Chinese food - my favorite take-out place was called Ming's, and I would give almost anything for some lomein or their egg rolls. The hub's favorite place a place in the mall, not nearly as good (in my opinion), but they did make some killer crab rangoons! Oh, the food that I miss from home!
Anyways, my husband challenged me to make some crab rangoons at home, which I responded by immediately laughed in his face. I thought about it for a few days and then decided I would accept the Chinese food throw down and started doing a little research. The recipe I settled on was from Recipezaar.com (I find a lot of great stuff there, by the way). I didn't really know how to approach making these, so I looked on youtube for a tutorial (I'm such a nerd) and I watched this. Granted, this video isn't professional at all, but at least you can see how to fold the rangoon and how she fries it (just don't make your oil that hot!!). I had problems at first frying them because the rangoons kept trying to either flip upside down or unseal and ooze out, but after a few batches (I would only fry maybe 3-4 at a time) I found my groove. (The recipe below describes folding the wontons into triangles, if you want them to look like my picture, watch the video).
These aren't very difficult to make, just a bit time consuming. If you are willing to put in the time, you will be well rewarded! The filling was very creamy and delicious, it actually was much better than I expected it would be. Next time I will make part of the batch without crab so Thing One, the vegetarian, can have some too (I felt terrible when I completely forgot to set aside part of the filling for her, I had every intention to). Whether you choose to make crab or cheese rangoons, this is a great recipe to try, and they make a ton. I highly recommend this recipe and hope you enjoy it as much as we did!
1/4 cup sour cream
2 (8 oz.) packages cream cheese, room temperature
3/4 - 1 cup crab meat, picked
2 green onions, sliced thin
1 large clove garlic, minced
2 teaspoons soy sauce
1 teaspoon sugar
2 packages wonton wrappers
1. Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
2. Fold in remaining ingredients (except wrappers). Heat oil to med-high and you want it around 1 1/2-2 inches deep.
3. Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1/2 teaspoons filling in the center of each wrapper.
4. Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.
5. Place all 6 in the hot oil and repeat process.
6. By the time you have the next set of 6 ready to crimp it should be time to turn the rangoons. Fry until the rangoons are a nice golden color.
7. When done remove with a slotted spoon and drain on paper towels.