How To Make Easy Crab Rangoon - Drunk Cooking Lesson #6

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: dumpling wrappers

Dumpling wrappers are often less expensive and easier to find.

Prepare the dipping sauce by combining 1/2 cup rice vinegar, 3/4 cup brown sugar, 2 tablespoons ketchup, and 1/2 cup water in a pot. Bring to a simmer over medium heat.

In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Add this slurry to the simmering sauce and mix until thickened. Optionally, add red pepper flakes to taste.

Set the dipping sauce aside to cool.

In a mixing bowl, add 8 ounces of cream cheese and 6 ounces of imitation crab cut into half-inch pieces. Mix thoroughly.

Chop 6 sprigs of green onion finely and add to the crab mixture along with salt and black pepper. Mix well.

Take a wonton wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges with water.

Fold the corners of the wrapper to meet in the middle, pinching to seal tightly and remove any air.

Repeat the wrapping process with the remaining filling and wrappers.

Fill a pot with enough vegetable oil to coat the Rangoon and heat it to about 375 degrees Fahrenheit.

Gently place 5 to 10 Rangoon into the hot oil, making sure to agitate them so they cook evenly. Fry for about 3 minutes or until golden brown.

Remove the fried Rangoon from the oil and drain on a paper towel-lined plate. Let them cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens