National Crabmeat Day | Crab Rangoons
I love food court Chinese food. I can’t help it and I won’t bother denying it. Master Wok at the local mall is my favorite and after so many years of visiting, the staff know me by name (and my order). However, I could never quite wrap my head around crab rangoons. My mom would always order two with her meal, but for me, it was one of those foods that I hadn’t tried and didn’t want to try. I thought it would be gross, although I love each individual element of a crab rangoon. I don’t know what’s wrong with me, really.
Then one day, I reached over and grabbed a crab rangoon from my mom and tried it. And surprise, surprise (NOT!), I loved it. It was right there that my love affair with crab rangoons was born. Now, I love everything about these things. They are crispy outside, creamy inside. We have the cream cheese flavor, and a hint of seafood. Green onions and a slight salty sauce.
They include the main elements of what I consider a great dish- texture and flavor. Combine with a garlic soy dipping sauce and I’m in heaven. I’ll never have to buy crab rangoons from Master Wok again. Sorry, guys.
- Wonton wrappers
- 1/2 cup vegetable oil
- 3 sticks imitation crabmeat, diced
- 4 ounces cream cheese, softened at room temperature
- 1 garlic clove, minced
- 1 green onion, minced
- 1 tsp sesame oil
- 1 tsp Worcestershire sauce
- Pinch of salt and pepper
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, add all other ingredients. Stir to combine.
- To assemble the rangoon, spoon one teaspoon of the cream cheese mixture in the center of the wonton. Dab your fingers in water and lightly wet the 2 wonton corners (opposite from each other), pulling one over the cream cheese mixture and sealing with the other corner. Using a little more water, pinch the edges of the wonton to seal and form a triangle.
- Keep each complete wonton from drying out by placing it under a damp kitchen towel or paper towel until ready to fry.
- When frying, work in batches. Fry 2-3 minutes, turning over once during the cooking process, until the wontons are nice and crispy. Transfer to a plate lined with paper towels.
Also today: National Meatball Day
Tomorrow: National Blueberry Popover Day