Crab Rangoons

Crab Rangoons

1/30/2006

Here's basically what we (well, mostly Ken... with some help from the young-uns in assembly) do. I just googled 'vic's crab rangoons', and took the first thing, modifying it the way we've ended up coming to do it, more times than not. It's kind of fluid. Just keep equal volumes of crab and cheese, and you're golden. This'll use up the majority of a package of wonton wrappers.

½	lb	Fresh crabmeat, drained and chopped (ok, that's ideal, but I use canned more often than not)
½	lb	Cream cheese, room temperature (here, we use an 8oz tub of Mascarpone. Get it at Trader Joe's and pay 1/2 what you'd pay for it in any other grocery store)
½	tsp	Worchestershire sauce
2		Garlic cloves, minced
	1	Package of the medium (square) wonton wrappers
1		Egg yolk
		Oil for deep frying
		Sweet chili sauce and/or plum sauce. To dip.

Combine crabmeat with cream cheese, Wooster and garlic in medium bowl and blend to a paste. Place teaspoonful on each won ton. Moisten 2 adjacent edges of wrapper with egg yolk and fold over gently to seal. (Try to get the air out of the innards, or they blow up a bit when they hit the oil, leaking out all their precious crab into the oil, never to be seen again). Heat oil in wok, deep fryer or electric skillet to 375 degrees. Add won tons in batches and fry until golden brown, about 3 minutes. Remove with slotted spoon and drain on paper towels. Serve hot with dipping sauces.