8ounceslump crab meatfresh or canned, drained and flaked
1package won ton wrappers
small bowlwater
canola oil for frying
Instructions
In a large bowl, mix together cream cheese, shallot, Worcestershire sauce, soy sauce, pepper, green onion, and garlic. Stir in crab meat, and set aside.
Place (4) wonton wrappers on a flat surface. Place 1 teaspoon of rangoon filling in center of each wrapper.
Rub water on 2 edges of the wrapper (use your finger) so the edges will stick together and seal.
Fold wrapper over the filling to form a triangle. Squeeze out air bubbles and make sure you have a tight seal. You do not want your filling to leak out while frying.
Continue filling until you have used all of the crab mixture, 43 - 48 total. Cover with a damp towel until ready to fry.
Heat 1-inch of oil in a large pot until it reaches 350°F (177°C). Carefully drop a few rangoons into the hot oil at a time, do not overcrowd. Flip over so that both sides are golden brown, about 3 minutes.
Once they are golden brown and crispy, remove from oil and drain on a wire rack to prevent the bottoms from getting soggy. Continue until you have cooked all of the rangoons.
You will need to be careful that they do not stick to the bottom of the pan when you first put them in. Just use the tongs or a spider strainer to grab a corner and lift it up a bit.
If you use an enameled Dutch Oven, they will not stick to the bottom.
Be careful to not overfill or they will explode.
Cover wonton wrappers with a damp towel to prevent them from drying out.
See original post for leftover and storage instructions.