Crab Rangoon (half-assed & trashy version)
Purists (as if there could be such a thing) will cringe at my tinkering with a classic. Maybe I’ve just been skimming too many whack mom-ish food publications like Weight Watchers and Kraft Food & Family. I ended up using reduced fat cream cheese (though I’d never advocate fat free for any purpose, except maybe spackling) so I wouldn’t feel guilty (no, I’m not one of those types who drinks Diet Coke with candy) and fake crab because I’m cheap and actually like the taste. If I were making a smaller batch or trying to impress strangers outside of a Super Bowl party, I’d certainly use real crab meat. At least I didn’t use garlic powder.
More musings on this unlikely delicacy can be found here.
8 ounces crab meat
8 ounces cream cheese, softened
2 garlic cloves, minced
dash of Worcestershire sauce
1 green onion, chopped (optional)
48 square wonton wrappers
salt and pepper
oil for frying
Mix cream cheese, crab meat (if using the fake stuff, it won’t flake nicely, so chop it instead), garlic, Worcestershire and onion, if using, until well combined. Season with salt and pepper to taste.
Spoon 1 teaspoon of filling onto wonton wrapper. The edges can be wet and folded simply in half for a diamond shape or continued by pinching the two corners and adhering to the center with another dab of water.
Heat oil to 375 degrees, deep-fry rangoons in batches (don’t overcrowd) for about 3 minutes, or until golden. Drain on paper towels.
Serve with hot mustard and/or sweet chile sauce. I highly recommend this Thai version.
Makes 48 crab rangoons, about five per person (unless you are feeding freaks, they will seriously all get eaten)