Crab Rangoons

I came across my recipe for rangoons…  I about choked on my saliva and wanted to so bad to get the ingredients for them… but somehow in a brief sane moment I decided that toilet paper was more important than canned crab meat…


But I wanted to share the recipe and for some reason I feel like I have to post step by step pictures of recipes so this means I have to one make the recipe earlier in the day when I still speaking in a soft voice.. or two hoard the recipe and never post it online..


After pulling out my stash of cooks illustrated  I got the bright idea of drawing the step by step instructions ……


Those work right??


Until I realized that I forgot to brush my hair before I drew my self portrait.







Gather our usually over priced ingredients but managed to find some store brand.









Plop them all in a bowl and give it a good stir…  disregard the instructions in the recipe… those are for organized people… today we are going to be slobs…









In large pot heat oil till it looks like it will fry fat to a crispy rind… refrain from sitting in pot..







Stop, scream at a kid









With your bowl of water wet sides of wrappers and slop some filling towards the  area of the middle of the wonton…
Fold over… rinse repeat







Slowly add filled wontons into overly hot oil and fry those little suckers up..







Drain… and serve…


You know… toilet paper is so over rated…

Print Recipe

Recipe


8 Ounces Fresh crab Meat or Canned crab Meat, Drained and Flaked
8 Ounces cream cheese
1 – 1 1/2 green onions, finely Sliced
1/2 Cup mayonnaise
1 Package wonton wrappers
1 Small Bowl Filled With water For Wetting Wontons
Oil for Deep Frying


Directions:
Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.
On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Wet the edges of the wonton.
Add a heaping 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 so that it forms a triangle shape. Seal the edges, adding more water if needed.
Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest.
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. Cool and serve.
Great with Duck sauce or hot mustard!