Crab Rangoon

As an American-born Asian kid, I grew up eating items that were created in the States but are authentic in flavors. The Chinese have been here since the 1800s and if dishes were created by Asians in America I think they are totally authentic. Dishes like orange chicken, California roll, spicy tuna and crab rangoon have now made their way back to the Asian countries from which their native creators originated.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 24 pieces
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Ingredients

8 ounces (227 g) lump crabmeat or snow crabmeat

16 ounces (454 g) cream cheese, at room temperature

2 scallions (whites only), very finely chopped

2 tablespoons (5 g) finely chopped tarragon

Kosher salt and freshly ground black pepper

24 wonton skins (square)

1 egg, slightly beaten, for sealing

2 quarts (1.9 L) vegetable oil, for frying

Sweet chili or plum sauce, for serving

Directions

  1. Press out as much liquid as possible from the crabmeat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl, combine the crab, cream cheese, scallions, tarragon, salt and pepper either with your hands or a stand mixer with a paddle attachment.
  2. Take a wonton skin, place 1 teaspoon of the filling in the center of each wrapper.
  3. With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)
  4. Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.
  5. Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360 degrees F (182 degrees C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a rimmed baking sheet. I like to serve these with sweet chili or plum sauce.
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