I discovered recently that what I thought for years were crab puffs are actually called crab rangoon.
I made some that taste an awful lot like ones from a restaurant.
Yum-o! They’re really really good.
They’re also really easy. The hardest part is the time needed to prepare them.
Some people have an issue with impatience…
Although, if you were working as a team with someone else, it would probably go much faster.
(Depends on who your partner is and if they eat all the filling or not.)
Here’s what you need:
Oil (I used corn because I like the flavor, but you can use whatever veggie oil you like best), worcestershire sauce, cream cheese, won ton wraps, minced garlic, canned crab meat, and green onions.
Oh, and a bowl of water.
Mix mix mix it all up really good.
Note: the smaller the pot, the less oil you will need.
You don’t want to use a big pot because if you try to cook too many at once, it will lower the temp of the hot oil.
Turn the oil on medium-low and let it warm up while you prepare the yummies.
I made three different shaped ones:
If you make the purse shape (the first one below) you want to wet all four sides.
If you make the triangle or the traditional shape, you only need to wet two of the connecting sides (in an ‘L’ shape).
I used about half of the triangles to make the traditional ones.
Note: you’ll want to wipe your working space dry as you complete each one (or each set) so you don’t get the entire wrapper wet. If they are too wet, they won’t cook evenly or you’ll simply have a soggy mess on your hands.
Start by placing just one of the pieces into the oil to really make sure that it’s ready.
It should only take a minute or two to cook. If it takes any longer, let the oil warm back up.
You could take this time to try one or two out.
I promise I won’t tell.
(I’m not telling you from experience or anything.)
Place them on a plate or platter on paper towels.
Hugs and stuff,