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Chef Don's
Favorite Appetizer Recipes
Crab Rangoons
Makes 50 Rangoons
12 oz. Cream Cheese
50 Wonton Wrappers
1 cup Crab Meat
2 Scallions, fine chop
2 cloves Garlic, minced
1 tsp. Soy Sauce
2 tsp. Lemon Zest, minced
1 Tbsp. Cornstarch
2 Tbsp. Water
1 Egg
Oil for Frying
In
a bowl cream all of the ingredients except the crab. Stir in the crab
meat. Create the wonton sealing mixture by dissolving the cornstarch in
the 2 tablespoons of water. Add the egg yolk and stir until
well-incorporated and smooth. Set sealing mixture aside. Lay out
a wanton wrapper so it forms a diamond shape and place 1 teaspoon of
filling just below the center of each wrapper. Brush the opposite
corners of the wanton wrapper with the egg mixture. Fold over the edges
of the wrapper to form a triangle and seal tightly. Preheat oven to
200°. Heat oil in a large, heavy-bottomed pot until it reaches
the temperature of 350°. Working in batches, fry the wontons
until crispy and golden brown, about 3-4 minutes. Drain the
wontons on paper towels and keep them warm in the oven while you
continue frying the remaining batches. Serve warm with sweet and
sour dipping sauce and/or hot Chinese mustard.
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