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- A Favorite Recipe: Crab Rangoon
Ingredients
½ lb softened cream cheese
½ lb fresh crabmeat
1 tablespoon A-1 Steak Sauce
½ teaspoon onion powder
½ teaspoon garlic powder
A pinch of salt & pepper
16 won-ton wrappers
¼ cup cornmeal
2 egg yolks, mixed with 2 tablespoons of water
2 cups vegetable or canola oil
Cashew Dipping Sauce for Crab Rangoon
1 cup sweet Thai chili sauce
½ cup cilantro (minced)
½ tablespoon lemon juice
1 tablespoon Rice Wine Vinegar
2 oz unsalted Cashews
Preparation method- Beat the cream cheese in food processor until soft & smooth. Fold in the crabmeat, A-1 sauce and spices then blend well to combine.
- Scatter the cornmeal on a cookie sheet or clean work surface.
- Place a generous tablespoon of the crab filling in the center of each wrapper, leaving a border around the filling.
- Moisten the edges of each won ton with the egg mixture. Fold the wrapper over onto itself, corner to corner, to form a triangle.
- Pinch the two opposite corners together to form the crab rangoon shape.Make sure all the seams are sealed well. Chill for at least 1-2 hours or better yet overnight.
To Cook:- Heat the oil in a deep pan or wok to between 350 and 360 degrees F. Use a candy thermometer if needed.
- Fry the rangoons until crisp and golden for about 2-3 minutes.
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