On the rare occasion that we visit a Chinese buffet, these little guys are probably my favorite item on the menu. They’re savory, while being slightly sweet – and dunked in a sweet chili sauce? Definitely an appetizer worth throwing the calorie count out the window for!
Then Karole, a friend in our book club, bought these to our monthly meeting. She assembled the wontons in advance, then fried them at the meeting. It was so much fun for all of us girls to be chatting, laughing, and munching in the kitchen together! The book for that month had been “The Joy Luck Club“, and we always have a great time planning our menus around the theme of the book. This one was no exception.
Now, let me broach the subject of the imitation crab (or “krab” as I like to call it). You guys know me…I’m fortunate enough to have some form of fresh, locally-caught seafood available to me at all times. Under normal circumstances, I wouldn’t touch krab with a 10-foot pole. However, I’ve tried this recipe with hand-picked blue crab before…as I’d assumed it would be better. But sadly, it wasn’t. The fresh crab was just too delicate – absorbed too much grease and fell apart. The krab holds together much better, and it’s what the Chinese restaurants use – so I’ll go with it. I would like to try it with Opelios (snow crab) or Dungies, though. I think they’d be a happy medium between the two.
8 ounces cream cheese, at room temperature
1 Tbsp + 1 tsp powdered sugar
1/2 tsp kosher salt
3 scallions, thinly sliced
8 ounces imitation crab meat, chopped
24 wonton wrappers
small bowl of water
canola or vegetable oil, for frying
Place about 6 cups of oil in a dutch oven and bring to 350 degrees. Place a cooling rack inside a baking sheet, and top with paper towels – set aside.
In a medium bowl combine the cream cheese, powdered sugar and salt. Add the crab meat and scallions and mix until combined.
To assemble the rangoons – lay a wonton wrapper on a flat surface, with a corner facing towards you. Using the bowl of water, use your finger to wet the edges of the wonton wrapper. Place about 2 tsp filling in the center of the wrapper, and then fold the bottom corner to the top corner to form a triangle. Press on the edges with your fingers to firmly secure.
Fry rangoons in hot oil for about for about 3 minutes, until golden brown. Remove from oil and drain on prepared baking sheet. Repeat with remaining rangoons.
Source: our family friend Karole