Crab Rangoon (Crab Wontons)
> from: "chip" <furlesswoo...@hotmail.com> 
> i'm looking for a good crab wan ton recipe, like the one from pf 
> changs, or something just as good. 
 
i think what you are looking for is crab rangoon which was made popular by 
trader vic's polynesian restaurantas in the mid 60's. serve these with 
some 
sweet & sour, hot mustard, or other dipping sauces. 
 
* exported from mastercook * 
 
 
recipe by : nicholas zhou - "real and healthy chinese cooking" 
serving size : 48 preparation time :0:00 
categories : hors d'oeuvres (fancy munchies) 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
8 oz.  cream cheese
8 oz.  freshor canned crab meat
  drained and flaked
1 tsp  red onion, chopped
1/2 tsp  worcestershire sauce
1/2 tsp  light soy sauce
  fresh ground black pepper, to taste
1   green onion, finely sliced
1 large  clove garlic,
  smashed, peeled, & finely minced
1 package  won ton wrappers
1 small  bowl water
  oil for deep-frying
 
combine the crab and the cream cheese. mix in the remaining filling 
ingredients one at a time. 
on a flat surface, lay out a won ton wrapper in front of you so that it 
forms a diamond shape. wet the edges of the won ton. 
add about 1 teaspoon of filling to the middle, and spread it out toward 
the 
left and right points of the diamond so that it forms a log or rectangular 
shape (otherwise the wrapper may break in the middle during deep-frying). 
fold over the edges of the wrapper to make a triangle. wet the edges with 
water and press together to seal. 
keep the completed crab rangoon covered with a damp towel or paper towel 
to 
keep them from drying out while preparing the remainder. 
heat wok and add oil for deep-frying. when oil is ready (the temperature 
should be between 360 - 375 degrees), carefully slide in the crab rangoon, 
taking care not to overcrowd the wok. deep-fry until they are golden 
brown, 
about 3 minutes, turning once. remove with a slotted spoon and drain on 
paper towels. 
 
(to make ahead of time, prepare the filling and stuff the won tons and 
freeze. make sure the wontons are completed thawed before deep-frying). 
 
 
- - - - - - - - - - - - - - - - - - 
 
 
pete romfh, houston, tx 
 
 
-- 
(ID: 4137) Mirror: rec.food.recipes: Wed, Jan 5, 2005


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