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Crispy Crab Rangoon

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"I crave Chinese takeout on the regular, whether it's finger-friendly appetizers like egg rolls and pot stickers or sticky-sweet entrées like sesame chicken and honey-walnut shrimp. When it comes to re-creating these Americanized favorites at home, my goal is simplified, fresh, and fail-safe recipes that will have you ditching the delivery for good. Crab Rangoon is as simple as it gets. The unusual addition of curry powder catapults this recipe across two countries, blending Chinese and Indian flavors for the ultimate takeout-fakeout snack that's hot, crispy, and ready in 30 minutes."

List of Ingredients

â—¦ Vegetable oil, for frying
â—¦ 1 (8-ounce) package cream cheese, at room temperature
â—¦ 8 ounces fresh lump crabmeat
â—¦ 1 tablespoon yellow curry powder
â—¦ 2 teaspoons minced garlic
â—¦ 1 ½ teaspoons Worcestershire sauce
â—¦ 24 wonton wrappers
â—¦ Thai sweet chili sauce or sweet-and-sour sauce, for serving


Recipe

Heat 4 inches of vegetable oil in a heavy-bottomed stockpot set over medium heat. Attach a deep-fry thermometer to the side.

In a large bowl, stir together the cream cheese, crabmeat, curry powder, garlic, and Worcestershire.

To assemble, fill a small bowl with water and arrange the wonton wrappers on your work surface. Line a baking sheet with paper towels. Spoon 1 tablespoon of the filling into the center of a wonton wrapper. Wet your finger in the water, then run it around the edges of the wrapper. Bring the opposite corners together in the center and pinch firmly to seal. Repeat with the remaining filling and wrappers.

Once the oil reaches 360° F, add the wontons in batches and fry, stirring occasionally, until golden brown on all sides, about 2 minutes. Transfer the wontons to the prepared baking sheet, then repeat the frying process with the remaining wontons, returning the oil to 360° F between each batch.

Serve with Thai sweet chili sauce or sweet-and-sour sauce for dipping.

Makes 6 to 8 servings