Homemade Crab Rangoon
Prep: 25 minutes Fry: 15 minutes for all of them
This has always been one of my favorite appetizers since high school. There was a place a friend and I would buy orders of crab rangoon every week. I finally decided to try making this on my own. I had fun and made some extra chunky ones but it worked. This uses my wrapper recipe.
Ingredients
Wrapper
2 cups flour
1 egg
1/3 cup water
2 pinches of garlic salt
Crab center
4 oz cream cheese
minced garlic to taste
2 spring onions (I forgot to buy some and used chives instead. This works too)
Shredded crab meat to desired density
Prep
Heat oil to make a deep fryer to 350 F (180 C)
Combine the water and egg and mix fully
Add the flour and garlic salt and mix to a dough
Let rest 20 minutes
Break off small bits to roll into super thin wrappers that are about 3.5 inches wide
In a bowl add the cream cheese, garlic, and crab
Chop the spring onions and add as well
Mix fully in the bowl
Scoop a small amount and add to center of the wrapper
Pinch close from the vertical and horizontal and make a 4 point star
Add to the deep fryer to cook no more than 3-5 minutes, watch how brown it turns before removing with a skimmer
Afterthoughts
I made mine super thick but they were still amazingly delicious. The extra thick breading meant I needed to fry it a bit longer but it was worth it. Crispy, warm, garlic, and crab made for a wonderful appetizer. I still need practice to be as good as authentic ones though.
