- 1 1/2 cups crab meat or imitation crab meat packed, shredded
- 2 8 oz. packages cream cheese
- 1/4 cup sour cream
- 3 pieces green onions white and pale green pieces only, sliced thin, use green parts to garnish
- 1 clove garlic minced fine
- 1 tsp ginger minced fine
- 2 tsp soy sauce
- 2 tsp sugar
- 1/2 tsp MSG
- Package of wonton wrappers enough for 50 to 60 crab rangoons
- Small bowl of cool water
- Peanut oil for frying
- In a large mixing bowl, mix together the cream cheese, sour cream, soy sauce, ginger, garlic, sugar and MSG until smooth and well-combined.
- Thoroughly fold in the crab meat and green onions to the cheese mix.
- To form the crab rangoon: Place the small bowl of water on your work surface.
- Place a wonton wrapper on your work surface. Place 1 to 2 teaspoons of the cheese and crab mix in the center of the wonton wrapper (the proper amount depends on the size you bought).
- Take your finger and dip it in to the water. Run your finger on the outside edge of the wonton square. Then gently fold it over to form a triangle shape. Seal the edges firmly so they don't open during frying. You will find that as you seal one edge, the other may raise a bit, that's okay, go with this, it makes the process quicker and easier. Once you get the hang of it you'll be moving right along. Grab another person to help and you'll be flying!
- Place each finished crab rangoon on a large sheet of wax or parchment paper. Cover with a kitchen towel to keep moist while you make the others.
- When finished forming the crab rangoon: Place a pan suitable for deep frying over medium-high heat. Immediately pour the peanut oil to a depth of about 2". Heat to 350°F.
- Cook the crab rangoon in the hot oil (turning once) in small batches. They cook quickly. When finished frying, remove them with a spider or slotted spoon and drain on a rack or paper towels.
- Make extras to freeze and enjoy later.
Photo courtesy of Kevin Burg (Flickr)