Real Crab Rangoons

  • 4 oz. cream cheese; at room temperature
  • 2 oz. crabmeat
  • 2 scallions; thinly sliced
  • 1/4 tsp. sesame oil
  • 1 1/2 tsp. soy sauce
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. rice vinegar
  • 1/4 tsp. salt
  • 1/2 package wonton wrappers (about 24)
  • 2 to 3 quarts vegetable oil; for frying

In a small mixing bowl, combine the cream cheese, crabmeat, scallions, sesame oil, soy sauce, Worcestershire sauce, and vinegar until smooth and creamy. Set aside. Heat 1 inch of oil in a large heavy-bottomed pot over medium-high heat until it reaches 350 degrees F. While the oil heats, assemble your rangoons. On your work surface, lay out a square wonton wrapper with one corner pointed toward you. Place a little less than 1 tablespoon of the filling into the center of the wonton wrapper. Dip a finger into a glass of water and wet the edges of the wonton wrapper lightly. Fold the top corner down to meet the bottom corner to form a triangle. Press out all of the air and seal the edges by pressing them together. Place finished crab rangoons on a plate, being sure to cover with a damp kitchen towel to keep them from drying out. When ready to fry, line a baking sheet with a drying rack over a few sheets paper towel. Carefully lower crab rangoons into the oil and fry, until they are golden brown on both sides. Be sure not to crowd the fryer with too many at once. The oil should never reach over the 1/2 way mark when FULL. Cook for about 3 minutes, turning them over once halfway through the cooking time. Remove with a slotted spoon and drain on the prepared baking sheet. Allow the crab rangoons to cool for at least 5 minutes before serving. Serve with duck or sweet chili sauce, sprinkled with scallions!