One appetizer that remains popular year after year is Crab Rangoon. The sweet, delicate flavor of crab and the crunchy texture of deep-fried wonton make for an intriguing combination.
Many people don't realize that, despite having the capital city of Burma in its name, crab rangoon isn't an Asian recipe. While its exact origins are difficult to trace, it may be the creation of a chef at Trader Vic's, a restaurant chain started by "Trader Vic" Bergeron that became famous for its Polynesian cuisine in the 1950's. In any event, today Crab Rangoon (occasionally misspelled as Crab Ragoon) is very popular, particularly in eastern states and the Midwest.
Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.
On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Wet the edges of the wonton.
Add a heaping teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
Fold over the edges of the wrapper so that it forms a triangle shape. Seal the edges, adding more water if needed.
Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest.
Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels. Cool and serve.
(To make ahead: The filling can be prepared up to a day ahead of time and stored in a sealed container in the refrigerator, or the wontons can be filled and refrigerated up to one day ahead of time before cooking. The wontons can also be prepared up to the deep-frying stage and frozen for up to 3 months. Cook the frozen wonton according to the instructions above, adding a few minutes to the cooking time).
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 48 Servings | ||
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Calories: 37 | ||
Calories from Fat: 16 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 9.9mg | 3 % | |
Sodium 63.6mg | 2 % | |
Potassium 30.7mg | 1 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.2g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 37
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