4 ounces cream cheese (remove from refrigerator 30 minutes ahead)
3 ounces imitation crab or canned crabmeat (or more to taste; see Notes)
2 scallions (use all of the white part and half of the green part, reserving the rest of the green)
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce (optional)
Canola oil for frying (1 - 3 quarts, to a depth of about 2 inches)
1/2 package wonton wrappers (about 2 dozen)
Instructions
Half an hour before you want to prepare the Crab Rangoon, remove cream cheese from the refrigerator to warm (you can use it straight from the fridge, but it’s easier to mix with other ingredients if it’s warm). Place the cream cheese in a medium-sized mixing bowl.
Finely dice the crab, and add to the mixing bowl. With a sturdy spoon, combine cream cheese and crab (if you double or triple the recipe, it’s easier to do this in a stand mixer).
Wash, dry, and clean the scallions. Slice thinly, and reserve about half the green part for garnish. Add to mixing bowl.
Add soy sauce and Worcestershire sauce (if using) to bowl, and mix together. Place oil in a wok, a deep electric skillet, a Dutch oven, or another heavy bottomed-pot with high sides (or use a free-standing electric fryer if you have one). Make sure the oil doesn’t reach more than halfway up the side of the pot (see Notes). Heat the cooking container over medium high heat until the oil reaches 350 - 375 degrees F.
While you’re filling the wonton wrappers in Step 6, check the oil temperature from time to time – you don’t want it any higher than 375, nor lower than 350 F. Once it reaches that temperature, adjust the stovetop element to keep it at 350 to 375 F. Optional- Preheat oven to 200 degrees F if you need to hold the cooked Crab Rangoon pieces until you’re finished frying (see Step 8) While the oil heats, assemble the Crab Rangoon pieces. Lay a wonton wrapper out on the kitchen countertop or other flat surface, with one edge pointing towards you (as you look at the wonton, it’ll form a diamond). Place a heaping teaspoon of cream-cheese-and-crab mixture in the middle of the wonton skin. Wet the edges of the wonton wrapper, and fold the top corner down to meet the bottom corner, forming a triangle. Be sure to press all the air out of the filled wonton, and firmly seal the edges. Place on a large plate or tray, and cover with a damp cloth towel or paper towels. Repeat until you’ve used all
the crab and cream cheese mixture. By now, the temperature of the oil should be at 350 to 375 degrees F. You’ll probably be frying the Crab Rangoon in batches, depending on the size of your wok or pot. Gently lower the first batch of Crab Rangoon pieces into the hot oil, being careful not to splash oil on yourself. Fry for about 2 minutes until golden brown, then turn over and fry for about 1 minute more. I usually come in at about 2½ minutes total time per batch. Remove the fried pieces place them on a rimmed baking sheet lined with paper towels to drain and serve immediately. These are best hot from the oil, so I always serve them as I fry them. If you need to hold the first batch(es) until you’re finished frying them all, you can slide the baking sheet into a 200 degree F oven.
Sprinkle the Crab Rangoon pieces with some chopped green scallions for garnish, and serve with your choice of dipping sauces (see Notes).
Notes-
Imitation crab is the traditional crab ingredient for Crab Rangoon (yes, really).
Originally Submitted
9/5/2013
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