feelin' crabby?

my sister and i absolutely love crab rangoon [cream cheese wantons]. since there are no good chinese restaurants here in troy, i decided to learn how to make them myself. i read a few different recipes, but none of them were exactly what i wanted, so i tweaked a few to make them my own.

here is my guide to simple crab rangoon!

1 can white crab meat
1 8 oz pkg cream cheese
1 pkg wanton wrappers
a pinch of salt
a pinch of garlic powder
a pinch of onion powder
a pinch of paprika
1 egg

leave your cream cheese out until it reaches room temperature. if it isn't soft, it will be a lot harder to mix. put all of the cream cheese into a medium sized bowl. add the crab and all of the spices. mix thoroughly.

in a small bowl, beat the egg. you will use this around the edges of each wanton to help seal it.

layout a few wrappers, place a teaspoon full of the mixture in the center. paint the edges with the egg, and fold over to seal. repeat until all of your mixture is gone.

use a medium skillet, and turn the heat to medium/high. the amount of oil you use will directly depend on the size of the pan you use. make sure to use enough oil that it will cover atleast half of the wanton, but not cover the whole thing. make sure the oil is screaming hot before you begin to cook, or the wraps will soak up the oil. you do not want to saturate the wantons. i usually only fry three to five at a time. when they're done, place them on a paper towel to soak up the oil.


NOTE: don't cook until you're ready to eat. these will not taste very good after they have sat out for a while, they will be mushy instead of crispy. you can make these ahead of time, but put them in the refrigerator BEFORE you cook them. take them out when you're ready to eat and fry up.

enjoy :)