My absolute favorite part of any Chinese dinning experience is the crab rangoon. Some of you may refer to these as crab wontons, however the general idea is the same; fried wonton dough, filled with delicious crab, cream cheese and seasonings!

I was excited to have another opportunity to break out the deap frier I received for Christmas with these guys. I have a smaller deep fryer so I only placed 3 rangoons in the oil at a time while cooking. Be sure you have sealed the wonton wrappers well, or the excess filling will escape and cause your oil to bubble violently.

I used crab claw meat for this specific recipe, but feel free to use whatever you have on hand, or is on-sale at your local store! The sugar is important in this dish to give the rangoons the sweetness you taste in any restaurant variety. Pair with your favorite dipping sauce, and enjoy!

Ingredients

• 1 clove of garlic, minced
• 1 teaspoons Worcestershire sauce
• 1/4 teaspoon light soy sauce
• 1/4 teaspoon of granulated sugar
• 4 ounces cream cheese, softened
• 1/2 teaspoon fresh ginger, mince
• Kosher salt, to tast
• 2 green onions, minced
• 1/4 pound lump crab meat
• 20 wonton wrappers
• pure vegetable oil for frying

Directions

1. Heat the oil in a deep fryer or in a medium Dutch oven to 350 degrees F. You will know the oil is ready when you can sprinkle water into the basin and it crackles.
2. In a medium bowl together all of the listed ingredients garlic through salt. I chose to use an immersion blender to mix these ingredients together to create a well blended, creamy consistency. Then mixed in the crab and green onions.
3. Place a heaping teaspoonful of the crab mixure into the center of each wonton wrapper.
4.  Fold the bottom corner of the wonton wrapper over the filling to meet the opposite corner, forming a triangle as pictured to the right. Moisten your fingertips with water and press the edges lightly to seal.
5. Next, still using wet fingertips bring the left and right corners up to the center and seal those together, forming a small package, resulting in the picture to the right.
6. Working in batches, add the crab rangoons to the hot oil and fry until evenly golden brown and crispy.
7. Remove from the oil with a slotted spoon and transfer to a paper towel-lined plate; repeat until all of the rangoons have been fried.