Chef Makeda has whipped up some terrific meatless and fish-based meals for the Lenten season. This week’s is Crab Rangoon. Enjoy!
Crab Rangoon
Prep Time 20 minutes
Servings 18 Rangoon
Ingredients
5 ounces canned crab meat (can sub fresh)
4 ounces cream cheese, softened
2 green onions, finely sliced
¼ cup red pepper diced
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
½ teaspoon garlic powder
18 wonton wrappers
Oil for frying
- Preheat 1 inch of oil to 325°F over medium heat.
- In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce, and garlic powder.
- Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.
- Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.
You also can oven bake
Preheat oven to 425°F.
Line a baking pan with parchment paper. Assemble wontons as above and spray each with cooking spray. Bake 12-14 minutes.
Recipe Notes
We find this recipe has the best flavor with either canned or lump crab meat. Imitation works but the flavor is not the same.
To stretch the filling further, you can add up to 6 ounces cream cheese.
Drain the crab very well. Moisture can build steam and cause the Rangoon to puff up as it cooks.
Press out as much air as possible when sealing the edges and ensure they are well sealed so the filling doesn’t leak out. Do not overfill the wonton wrappers.