Great appetizers are key to a successful holiday gathering. Even the most well planned dinners can have unforeseen hiccups and a tasty treat will keep your guest from storming the kitchen while the main course is being prepared. Crab Rangoon is that perfect appetizer that everybody loves munch on but won’t ruin any appetites.
Make these ahead of time. Put them in the freezer and fry right before serving.
Makes 25-30 crab rangoons
Ingredients:
8oz jumbo lump crab meat
8oz cream cheese, room temperature
3 green onions, thinly sliced
1 teaspoon soy sauce
1 garlic clove, minced
1/2 teaspoon toasted sesame oil
1 teaspoon Calabrian chili paste
Small bowl of water
1 pack wonton wrappers
2 quarts canola oil
Sweet chili sauce, for dipping
Directions:
In a medium bowl combine crab, cream cheese, green onions, soy sauce, garlic, sesame oil, and chili paste.
Line a baking sheet with parchment or wax paper. Remove wonton wrappers from packing. Transfer to a small plate and cover with damp paper towel this will prevent the wrappers from drying out. Place one wrapper on cutting place about 1 1/2 teaspoons of fill in the center of wrapper. Dip index finger in bowl of water and moisten the edges of wrapper. Gently fold in the edges of the wrapper around filling and squeeze to seal. Repeat with remaining wrappers.
Heat oil in wok or Dutch oven to 350 degrees. Working in small batches fry Rangoons for about 3 minutes until golden brown. Transfer to paper towel line plate or wire rack. Serve immediately with sweet chili sauce.
