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