I love Chinese food. It’s funny really. When I was very young, under age 6, I apparently would eat Chop Suey all the time. Then something happened and from age 6 to age 20 I refused to eat anything at a Chinese restaurant. We would literally go out to eat and all I would eat is a dish of pineapple and a few crispy noodles. I have no idea why I didn’t want to eat Chinese food but I didn’t.
Then in college I finally decided to give in and try some Sweet and Sour Chicken. I was shocked when I really liked it! Next on the list was General Tso’s Chicken which is still one of my favorites. Soon I was eating Chinese food several times a month. It’s now one of my favorite ethnic cuisines and my husband says it the one I cook the best. I tend to agree which still makes me smile.
One thing I don’t order very often, but that I really love, are crab rangoons. I love how crispy they are and the taste of the cheese and crab on the inside. It’s really delicious but I know they carry heavy calories because they are deep fried. I decided I needed to try making them myself since my last Chinese food feat, making eggrolls, went so well.
These weren’t hard to make though frying them was a challenge. While both Frank and I liked them, we both agreed that next time I’m either going to skip the imitation crab or use the real thing. The rangoons were crisp on the outside and had the warm, creamy cheese inside with just a hint of crab.
We had them as an appetizer for chili lime tofu night but these would be a snack during football season! #SundaySupper is having a tailgating party this week and I’m happy to share these with the group. I can definitely see myself frying these up during halftime of a Steelers game. Let’s goooooooooooooo Steelers!
Crab Rangoons (adapted from The Way to His Heart)
1 package of wonton wrappers
6 oz. imitation crab meat, chopped
8 oz. cream cheese
3 garlic cloves, minced
3 green onions, chopped
vegetable oil for frying
1. In a small bowl combine the crab meat, cream cheese, garlic cloves, and green onions.
2. Lay out wontons on the counter. Place 1-2 teaspoons of the cream cheese mixture in the center of each one.
3. Brush water along all 4 edges of the wonton wrappers. Take two opposite ends and pinch together. Take the other two ends and pinch together, then pinch all 4 ends together. Repeat with remaining wrappers.
4. Heat 2 inches of oil in a frying pan over medium high heat. Drop a few at a time into the oil. Fry for 1-2 minutes per side or until golden brown. Remove from the oil with a slotted spoon and place on a plate lined with paper towels. Repeat with remaining crab rangoons.
5. Serve hot.