Chinese Cookbooks
| | Crab Ragoon 8 ounces of cream cheese
8 ounces of fresh crab meat or canned crab meat, drained and flaked
1 teaspoon of red onion, chopped
1/2 teaspoon of Worcestershire sauce
1/2 teaspoon of light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
1 package of won ton wrappers
1 small bowl of water
Oil for deep-frying |
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Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time. On a flat surface, lay out a won ton wrapper in front of you so that it forms a diamond shape. Wet the edges of the won ton.
Add about 1 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 to make a triangle. Wet the edges with water and press together to seal.
Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder. Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375ºF.), 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.
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