CRAB RANGOON
Steps:
- Preheat the oven to 200 degrees. In a food processor, combine the onion and jalapeño peppers. Pulse until finely diced, scraping down the sides of the bowl as needed. Add the cream cheese, salt, black pepper and hot sauce, then pulse again until well-combined. Scrape down the sides as needed. Transfer the mixture to a large bowl. Add the crabmeat, and mix well with a spatula to blend. Set aside. Fill a small bowl with water. Set aside. Use a large round cookie or biscuit cutter to cut a circle out of one wonton wrapper. (If using round wrappers, skip this step.) Place 1 tablespoon crab mixture in the center. Dip your fingers in the bowl of water, then wet the edges of the wonton circle. Fold one side of the wonton over the crab, creating a half moon. Gently press the edges together, then use a fork to crimp them. Alternatively, Asian markets sell wonton or dumpling presses, which fold and seal them for you. Repeat with remaining ingredients. Heat the oil in a large, deep skillet over medium-high heat until it shimmers. Add the dumplings 3 or 4 at a time and fry, using tongs to turn as needed, until lightly browned and crispy on all sides, about 30 seconds per side. Transfer to a plate lined with paper towels to drain excess oil. After the rolls have drained several minutes, transfer them to a plate placed in the oven to keep warm. Serve with bowls of duck sauce for dipping. Makes 26 to 30 rolls.
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Fatema Tul Nishi
[email protected]I've made this recipe multiple times and it's always a crowd-pleaser. The crab rangoon is always crispy and flavorful.
Samiya Talukdar
[email protected]These were delicious! I especially loved the sweet and tangy dipping sauce.
Hafiz Awais
[email protected]The crab rangoon was a bit too salty for my taste. I think I'll use less soy sauce next time.
Amrit Ramtel
[email protected]Not bad, but I've had better crab rangoon.
aksh khan
[email protected]These were so easy to make and they tasted amazing! I will definitely be making these again.
Lipi Khatun
[email protected]Followed the recipe but the crab rangoon didn't turn out as crispy as I expected.
FALAK NIAZ
[email protected]These crab rangoon were a huge hit at my potluck. Everyone raved about how delicious they were.
Perry Rossi
[email protected]Not a fan. The crab rangoon was too soft and the filling was bland.
Herry H
[email protected]I added some minced garlic and ginger to the filling for an extra boost of flavor. It was a great addition!
Kadiatu Kamara
[email protected]These were amazing! I used imitation crab meat and they still turned out delicious.
Tully Hurley
[email protected]The crab rangoon was a bit too greasy for me. I think I'll try baking them next time.
Vuyiswa Motsa
[email protected]Followed the recipe exactly and the crab rangoon turned out perfect. Will definitely be making these again!
Dan Laplain
[email protected]These crab rangoon were a fun and easy appetizer to make. They were a big hit with my family and friends.
Naomi van Jaarsveldt
[email protected]Not bad, but not great either. The crab rangoon was a bit bland for my taste.
Shawon Kumar
[email protected]I've tried many crab rangoon recipes, but this one is definitely the best. The filling is creamy and flavorful, and the wonton wrappers fry up perfectly crispy.
Chocho Bobo
[email protected]Easy to follow recipe. The crab rangoon was a hit at my party! Everyone loved them.
ronda demo
[email protected]Absolutely delicious! The crab rangoon turned out crispy and flavorful. I added a bit more cream cheese for a richer taste and it was the perfect addition.