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Smokin and Grillin wit AB is known for infusing bold flavors into his recipes, and we’ve taken inspiration from his style to create a Crab Rangoon masterpiece. Picture the sizzle of the grill, the aromatic smoke swirling around, and the anticipation of a culinary experience that goes beyond the ordinary.
Ingredients
- 18 pcs wonton wrappers
- 2 cups avocado oil or Branch and Vine
- Water for sealing wontons
Filling:
- ½ cup + 2 tbsp imitation crab meat or canned real crab meat
- ½ cup cream cheese (Philadelphia Light Cream Cheese recommended)
- 1 tablespoon green onion, finely chopped
- 1 teaspoon regular soy sauce
- ½ teaspoon sesame oil (omit if allergic)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon white granulated sugar
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Serve with:
- Sweet Thai Chili sauce
Instructions
Prepare the Filling:
- Combine imitation crab meat or real crab meat, cream cheese, green onion, soy sauce, sesame oil (if not allergic), Worcestershire sauce, sugar, garlic powder, and black pepper in a mixing bowl.
- Mix until well combined and set aside.
Assemble the Crab Rangoon:
- Lay out the wonton wrappers on a clean surface.
- Place a small amount of the filling in the center of each wrapper.
Seal the Wontons:
- Moisten the edges of the wonton wrapper with water.
- Fold the wrapper in half, forming a triangle, and press the edges to seal.
Shape the Crab Rangoon:
- Optionally, fold the two bottom corners of the triangle towards each other for a traditional Crab Rangoon shape.
Heat the Oil:
- In a deep pan, heat the avocado oil or neutral tasting oil to 350°F (175°C).
Fry the Crab Rangoon:
- Carefully place the sealed wontons in the hot oil and fry until golden brown (usually 2-3 minutes per side).
Remove and Drain:
- Use a slotted spoon to remove the Crab Rangoon from the oil and place them on a paper towel to drain excess oil.
Serve with Style:
- Arrange the Crab Rangoon on a serving plate and present them with a side of sweet Thai Chili sauce.
Crab Rangoon
Ingredients
- 18 wonton wrappers
- 2 cup avocado oil
- Water for sealing wontons
- 1/2 cup imitation crab meat
- 1/2 cup cream cheese
- 1 tbsp green onion
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 1 tsp Worcestershire sauce
- 1/2 tsp white granulated sugar
- 1/2 tsp garlic powder
- 1/4 black pepper
- Sweet Thai Chili sauce
Instructions
- Combine imitation crab meat or real crab meat, cream cheese, green onion, soy sauce, sesame oil (if not allergic), Worcestershire sauce, sugar, garlic powder, and black pepper in a mixing bowl.
- Lay out the wonton wrappers on a clean surface.
- Place a small amount of the filling in the center of each wrapper.
- Moisten the edges of the wonton wrapper with water.
- Fold the wrapper in half, forming a triangle, and press the edges to seal.
- Optionally, fold the two bottom corners of the triangle towards each other for a traditional Crab Rangoon shape.
- In a deep pan, heat the avocado oil or neutral tasting oil to 350°F (175°C).
- Carefully place the sealed wontons in the hot oil and fry until golden brown (usually 2-3 minutes per side)
- Use a slotted spoon to remove the Crab Rangoon from the oil and place them on a paper towel to drain excess oil.
- Arrange the Crab Rangoon on a serving plate and present them with a side of sweet Thai Chili sauce.
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