When you can’t find good crab rangoon in your area, never fear, make your own version at home instead. Not as difficult as you would think and delicious!
As I said in my last post - I have yet to find a good crab rangoon place in DC – and so I’ve resorted to making them at home. It seriously is absurd. You would think whipping up a crab and cream cheese mix, then folding it into wrappers and deep frying them would be fairly simple.
Apparently not. It is seriously impossible to find decent crab rangoon in DC. I might it just isn’t good. Like at all. As in not even worth the few dollars the appetizer cost you. Nothing gets to me more than having to pay for disappointing food. It seriously drives me crazy. If I go into a restaurant and walk out feeling like I could have prepared the same dish, only better for a quarter of the price I am not happy. When I go out to eat I want to feel like I coulnd’t have made this dish myself, or at least it wouldn’t have been worth the effort to do so.
I love to cook and cook all the time so if I am going out to eat I want to make sure it’s a real treat! Not that crab rangoon is fancy schmany super high cuisine food, but generally I would say it is something I would not make at home and something I crave every now and then. So when I was disappointed by at least half a dozen Chinese restaurants in DC I had to put my food down and make my own. I was not going to fork over another dollar for sub par crab rangoon. No way.
These definitely aren’t as good as the ones at the Kong in Cambridge since that was D and I’s favorite Boston spot for our crab rangoon fix- but D and I both agree they’re better than any of the ones we’ve ordered here. So try this recipe out and let me know what you think – if you have a better one please send it my way! And yes I know these are deep fried and awful for you, but hey, sometimes you have to treat yourself.
- 25 mini wonton wrappers
- 8 oz cream cheese, softened
- 6 oz can lump crab meat, drained
- ½ teaspoon soy sauce
- 2 green onions, finely diced
- 1 clove garlic, minced
- dash of ground ginger
- 2 tablespoons water
- 1 tablespoon cornstarch
- Combine cream cheese, crab meat, green onions, garlic, soy sauce and ginger. In separate bowl combine water and cornstarch.
- Place stack of wonton wrappers under damp paper towel, so they don’t dry out. Using 1 wrapper at a time place 1 tablespoon of filling in the center. Brush the edges of the wrapper with the cornstarch water mix. Seal the wrapper by bringing all 4 corners together and pressing tightly with your fingers, making sure there are no holes. Repeat with remaining wrappers.
- Heat enough oil (I used vegetable oil) to come 2 inches up the sides of your pot, to 300 degrees F. Fry 3-4 crab rangoon at a time, using a slotted spoon to push them down, for 2-3 minutes. Drain on paper towels.