Tuesday, February 11, 2014

Crab Rangoonegg drop and ragoon


8oz cream cheese softened

4oz imitation crab meat

1 medium sized onion, chopped

50 wonton wrappers

oil for frying



Combine cream cheese, “crab” and onion in food processor and pulse until combined. You want a bit of texture but not big chunks. Place the wanton wrappers on a flat surface 10 at a time and put about 1 teaspoon of filling on each. Don’t overfill or they will ooze out during frying. Put some water in a cup and using your finger dip it in and then wet the edges of the wanton wrapper. Fold into a triangle and press the edges closed, try not to leave large air bubbles or they will expand and rupture during frying. Fry in about 2 inches of hot oil about 1 minute per side or until golden brown. Drain on paper towels and try to wait at least a few seconds before eating or you will burn your mouth.


crab ragoon

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