lautnusantara.com - Crab Rangoon is a popular appetizer in American Chinese cuisine that consists of a fried wonton wrapper filled with a mixture of cream cheese, crab meat, garlic, and various seasonings. The filling is usually prepared by mixing together cream cheese, canned crab meat, garlic powder, and other ingredients such as green onions, Worcestershire sauce, soy sauce, or sesame oil. The mixture is then wrapped in a wonton wrapper and deep-fried until crispy and golden brown. 

Crab Rangoon is often served with sweet and sour sauce or plum sauce for dipping. This dish is believed to have originated in the United States in the mid-20th century, and it has become a popular appetizer in many Chinese restaurants across the country.

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Here's a recipe for Crab Rangoon:

Ingredients:

• 8 oz. cream cheese, softened
• 6 oz. canned crab meat, drained and flaked
• 2 green onions, thinly sliced
• 1 garlic clove, minced
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon soy sauce
• 1/4 teaspoon sesame oil
• 24 wonton wrappers
• Vegetable oil for frying

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Instructions:

1. In a mixing bowl, combine the cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, and sesame oil. Mix well until all ingredients are combined.
2. Lay out the wonton wrappers on a flat surface. Place a teaspoon of the filling mixture in the center of each wrapper.
3. Dip your fingers in water and moisten the edges of the wonton wrapper. Fold the wrapper in half to create a triangle and press the edges together to seal. Be sure to press out any air pockets.
4. In a large, deep frying pan or wok, heat the vegetable oil over medium-high heat. When the oil is hot (around 350°F), carefully add the wontons in small batches and fry for 2-3 minutes or until golden brown, turning occasionally.
5. Remove the wontons from the oil using a slotted spoon and drain on paper towels to remove any excess oil.
6. Serve hot with sweet and sour sauce or plum sauce for dipping.

Enjoy your homemade Crab Rangoon!

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