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About

"Freddy Tan, an ordinary person in an extraordinary world. A man of few words, believe nothing is impossible if you can dream it then you can do it. I believe in living life to the fullest; enjoying my moments with yummy FOOD."

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Crab Rangoon

Crab Rangoon is an Chinese Americanize dish that originally developed in United States to match western taste. It stuffed with a combination of cream cheese and lightly flaked crab meat/ imitation crab meat.

Crab Rangoon

Ingredients:

  • 8 ounces cream cheese
  • 8 ounces fresh crab meat or canned crab meat, drained and flaked
  • 1 teaspoon red onion, chopped
  • freshly ground pepper, to taste
  • 1 green onion, finely sliced
  • 1 large clove garlic, smashed, peeled, and finely minced
  • 1-2 package won ton wrappers
  • 1 small bowl water
  • Oil for deep-frying, as needed

Preparation:

  • Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.
  • On wonton wrapper, Add 1 teaspoon of filling to the middle. and wrap it to make it looks like bag.
  • Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
  • Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce.


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