Crab Rangoon
It has taken me an embarrassingly long time to finish talking about my Superbowl party menu. I would like to blame this past week for being insanely busy, but in all reality it was kind of a cakewalk. This coming one is going to be much busier. But the recipe I’m posting today for crab rangoon is both so awesome and so easy that I’m sure you’ll be able to forgive me for taking a full week to get it up here.
I found this recipe last year when I was preparing for the Superbowl, and since then it has gone into fairly regular rotation around here. I don’t remember where I found it, and we’ve made a ton of changes to it since then, so I pretty much consider it mine now. They aren’t quite as good as the crab rangoon you would get at your very favorite Chinese restaurant, but they’re much better than the delivery Chinese food we get around here. They also disappear very quickly. These didn’t even make it onto a serving dish before they were gone!
Crab Rangoon
Ingredients
4 oz. Neufchatel, softened
1/4 cup mayonnaise
scant 1/4 cup chopped green onions
1 package of wonton wrappers
Vegetable oil if you plan to fry them
2 tablespoons melted butter if you plan to bake them
Preparation
Mix together the first four ingredients. Dip your finger in water and trace around the edges of a wonton wrapper. Drop a spoonful of filling into the center. Fold the wonton wrapper across to form a triangle and seal the edges (or you can get fancy and make a more traditional crab rangoon shape). Repeat with the rest of the filling.
If you are frying, heat your oil to 360-375 degrees F. Fry them for roughly five minutes, until they start to turn golden brown. If you are baking them, preheat your oven to 350 degrees F. Put the crab rangoon into muffin tins and brush each one with a little melted butter. Bake until they start to turn golden brown. I usually start checking them after five minutes.
If you get sick of filling the wonton wrappers, any leftover filling makes delicious scrambled eggs.
ourkitchensink said,
February 11, 2008 @ 4:06 pm
It sounds like your party was full of delicious treats. Did you bake or fry these? From your recipe, it sounds like you baked them. But I can’t believe that they got that texture in the top photo without frying. Do tell!
Karina said,
February 11, 2008 @ 4:20 pm
I used to bake them, but then I bought John a deep fryer for Christmas. Ever since then we’ve been frying them (and everything else that could possibly fried…and some things that shouldn’t be). They’re really good both ways, but I think I prefer them fried.