Is The Juice Worth The Squeeze: Crab Rangoon

One of my new favorite appetizers and is very easy to make: Crab Rangoon. I found this recipe from another food blogger and Chef. Chef John who I have been following for a little while now. He has a great blog and his videos are fun, professionally done and the dishes range from easy to more advanced! I will post the link of his page where I found this great meal to make. Crap Rangoon was actually invented in San Franco in the 1950's in case you wanted to have some fun background! This appetizer is easy to make and your guest will be talking about it.

One of my favorite things about this appetizer is the crunchy outside with a soft inside. I think people look at this appetizer and feel it would be more difficult, when i saw Chef John's post I couldn't believe how easy and fun this would be. I gave it a go and here is what I made! I have many friends and family that said they came out great and enjoy them every time I make them. After following the steps below you will really see how easy this dish is.

Prep Time: 30 Minutes Prep: 1-2 Hours of resting time
Cook Time: 1-2 Minutes
Total Time: 2.5 Hours

Ingredients:
8 Ounces cream cheese
8 Ounces crab meat. (I used intimation crab meat which worked great)
1 clove crushed garlic
1/3 cup of chopped green onions
1 teaspoon soy sauce
1/2 teaspoon fish sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sesame oil
Salt and Pepper to taste
1 Package of Wonton Wrappers
Oil for frying

The sauce he made I did make and try, it was good you can go to Chef Johns link to get it or use duck sauce you can buy at the store. I am not a big vinegar fan and the sauce is based is really ketchup and vinegar so I use the duck sauce. However sauces are personal preference so what ever you like is up to you!

Directions:
-In a medium bowl, mix cream cheese and crab meat. It is easier to have the cheese soften first.
-Then add the Gallic, soy sauce, fish sauce, Worcestershire sauce and sesame oil.
To make it easy, mix all the ingredients in a bowl at once and then cover with wrap and put in the fridge for a few hours, at least 1 or 2.
-Take one wrapper, (you can use two) and use your finer and dip it in water and run it along the square Wonton.
-With a small ice scoop scoop a small portion into the center of the Wonton.
-The tricky part is to bring the corners up and then squeeze the sides. If you watch Chef John's video he will show you how to. Also you can use one or two Wonton's per Rangoon.
-Finnish the rest and then place them in 350 degree oil for about 2-3 minutes or until golden brown. Try to keep your oil at around 350 or a little cooler. If the oil is hotter the Crab Rangoon's will cook to fast or burn.
-After about a minute move them around and get all the edges. Feel free to dunk them and keep them moving.
-Remove and let drain on rack or dish with a paper town under them.
-Serve with your choice of sauce you enjoy!

Be sure to let them rest and cool a bit. Try some different sauces and see what you like, the great part is the crunch to creamy portions. You will love that great crunchy sound and texture as you then reach the soft inside. You can also make the mix the night before and let it sit in your fridge overnight so the next day all you have to do is wrap them up.

If you would like to see where I found this or to see the video check out Chef Johns page.
Crab Rangoon

I hope you enjoyed this easy and awesome recipe. Your family and friends will love it and although it looks difficult you will know it wasn't which is the best part! You can also make these and keep them in a warmer holder if you are going to a party.