Friday, February 7, 2014

Crab (or Lobster) Rangoon Wontons

I've had these at several restaurants and Really liked them! It wasn't until quite recently that it occurred to me that maybe I could make my own!   I googled them and ended up watching this tutorial.  They are pretty easy!

Terrible picture - will replace when I get a better one =)


1 pkg of cream cheese
Small package of imitation crab or lobster
Half a medium onion
Tablespoon of white sugar
Small wonton wrappers
One egg
Oil for frying


Heat oil in a pan (it is ready when you flick a drop of water in and it spatters a bit - you don't want it too hot!)

Soften the cream cheese in the microwave.  Chop the onion as fine as you can and mix with the cream cheese. Add in the sugar - this takes the edge off the onion.   Chop up the lobster or crab into very small pieces and mix in.

Beat the egg in a small bowl and add 1 Tbsp of water to make an egg wash.

Using a brush, lightly cover All sides of a wonton wrapper with the egg wash (make sure you just have one wrapper, not two stuck together).

Place about 1 Tbsp of the cream cheese mixture in the middle of the wonton wrapper.  (The video shows you how to fold them the way I did, but you can really do whatever you want, just make sure all the edges are sealed).

Drop the filled wonton into the oil.   It should sink at first and then rise to the surface as it browns. Philip determined that two minutes is perfect.  (If it immediately floats and boils wildly and browns right away, it is too hot!)

Dip in duck sauce or sweet and sour sauce.

Makes about 20.