Most times, homemade is better than delivery. Far better. With just a little extra effort, you can reproduce some of your favorite take-out recipes. One that tops my list is, Crab Rangoon. I find that every restaurant makes them differently, so it’s hard to get a consistent product. On top of that, Crab Rangoon is fried. Fried foods are best when served hot, right out of the fryer. Ever had French fries delivered? They’re pretty nasty. When you put something fried in a standard delivery container and pop a lid on it, all the heat from food hits the lid, gets trapped, turns into steam which softens the formerly golden-fried, deliciously, crunchy exterior. Thus, I prefer to eat my Crab Rangoon at the restaurant or at home, made by yours truly. This recipe is really easy and worth the effort. Go ahead and get the fried rice delivered; makes these while you wait.
- 3 green onions, chopped
- 4 ounces cream cheese (1/2 of an 8 ounce package)
- 1 tbsp. soy sauce
- 6 ounce can lump crab meat
- 16 wonton wrappers
- 1 egg white, slightly beaten
- Vegetable oil
- Kosher salt
- In a medium bowl, mix onions, cream cheese and soy sauce until combined.
- Gently fold in crab meat, until evenly distributed, but large chunks of crab remain.
- Place just under 1 tbsp. of the crab mixture into the center of a wonton wrapper.
- Brush all sides with some of the egg white.
- Fold wonton in half to form a triangle.
- Place bottom of “triangle” on top of your index finger, push up slightly to draw the two edges together. (See photo). Brush with a little more egg white to seal. Repeat with remaining wonton wrappers.
- Add 4 – 5 inches of oil to a medium size pot. Heat to 350 degrees.
- Fry 4-6 wontons at a time turning once until the edges are brown, about 2 – 3 minutes. Remove from oil, drain on paper towel and season immediately with a pinch of salt, while still hot.
- Repeat until all wontons have been fried. Serve immediately with sweet and sour sauce.