Sunday, April 28, 2013

Homemade Crab Rangoon

I fell in love with Crab Rangoon when I first tried it in Seattle. The crab rangoon from this dingy hole in a wall shop inside Pike Place Market was simply awesome. Freshly made, piping hot, creamy cream cheese mixed with imitation crab meat encased on a crispy wanton skin. Delicious! But only if you like creamy food. 

So I decided to re-create the crab rangoon. It is quite simple to make. 

Ingredients:
- cream cheese
- imitation crab meat or real crab meat
- spring onions, finely chopped
- worchester sauce, a dash or 1 teaspoon
- light soya sauce, 2 teaspoon
- black pepper

Method:
1. Mix them all together.
2. Drop a tablespoon size into wanton skin. Wrap dumpling or parcel style
3. Keep in fridge to let it harden for a while so that the shape will hold when deep frying.
4. Deep fry or bake it in oven (maybe 15-20 mins) 
5. Serve. 

If there are leftover filling, you can add cooked potato and shape them into balls and fry it too. 

Filling of crab rangoon
Filling of the square parcel
All wrapped and ready to be fried
Crab Rangoon and potato crab balls
Mixing the filling

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