Ingredients:
- 8 oz (1 block) full fat Cream Cheese, softened
- 6 oz Lump Crab Meat, drained and flaked
- 2 tbsp finely minced Spring Onions (Scallions)
- 1 tsp Worcestershire Sauce
- 1/2 tsp Granulated Sugar
- 1/2 tsp Garlic Powder
- 1/4 tsp Fine Sea Salt
- 1/8 tsp Freshly Ground Black Pepper
- 30 to 35 Square Wonton Wrappers
- Water (for sealing)
- 2 pints Neutral Frying Oil (Vegetable, canola, or rice bran)
Instructions:
- Prepare the filling: Ensure cream cheese is fully softened. Drain the crab meat thoroughly using a clean towel to remove all moisture, then gently flake. This step is crucial for crispiness.
- Combine ingredients: In a medium bowl, combine the softened cream cheese, flaked crab, minced spring onions, Worcestershire sauce, sugar, garlic powder, salt, and pepper. Mix thoroughly until smooth and spreadable, but do not overmix.
- Assemble the rangoon: Place about 1 teaspoon of filling slightly off-center onto one wonton wrapper. Dip your finger in water and lightly moisten all four edges of the wrapper.
- Fold and seal: Bring two opposite corners together to form a triangle, pressing firmly to remove air pockets. Bring the other two corners up towards the center point, pinching all four corners together to form a four-point star or 'purse' shape. Ensure all seams are completely sealed to prevent filling leaks during frying.
- Heat oil: Pour neutral oil into a deep pan or wok and heat slowly to a consistent temperature of 350°F (175°C), using a deep-fry thermometer.
- Fry: Carefully drop 5 to 6 rangoon into the hot oil (do not overcrowd the pan). Fry for 2 to 4 minutes, turning occasionally, until they are evenly puffed and deep golden brown.
- Finish: Remove the Crab Rangoon using a slotted spoon or spider strainer and immediately place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with fine salt, if desired. Return the oil to 350°F (175°C) before frying the next batch, and serve piping hot.