Crab Rangoon (Cream Cheese Wontons)

By JoyT

Ingredients

• Ingredients:
• 1 brick (8 oz) Kraft Philadelphia Regular Cream Cheese, at room temperature
• 2 oz crab meat or 2 sticks imitation crab meat (finely diced)
• 1 tablespoon powdered sugar
• Pinch of salt
• 20 wonton wrappers
• Oil, for deep frying
• Sweet and Sour Sauce:
• 1 1/2 tablespoons tomato ketchup
• 1 teaspoon plum sauce
• 1/8 teaspoon Chinese rice vinegar (transparent in color)
• 1/2 teaspoon Lea & Perrins Worcestershire Sauce
• 1 teaspoon oyster sauce
• 1 teaspoon corn starch
• 1 teaspoon sugar
• 2 tablespoons water

Details

Preparation time 15mins
Cooking time 20mins
Adapted from rasamalaysia.com

Preparation

Step 1

Mix the sweet and sour sauce ingredients well and set aside.

Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.
Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.

Don’t serve the crab rangoon immediately after deep-frying as the filling will be too hot!