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home > recipes > seafood > crab rangoon 3
1/2 small red onion 2 Tbs pickled pepper slices 4 ounces cream cheese room temperature 1/2 tsp salt 1/4 tsp black pepper 1 tsp hot sauce or to taste 1 pound crab claw meat ( picked over to remove shells ) 30, 6 x 6 inch wonton wrappers* vegetable oil to fry Duck sauce In food processor pulse onion and peppers till fine diced. Add cream cheese, salt, pepper, hot sauce and pulse to combine mixture . Place in bowl and blend in crab meat well. Set aside. Using a large biscuit or cookie cutter, cut a circle from wonton wrappers. Place one tablespoon of crab mixture in center of circle. Wet fingers and wet edges of wrapper. Then fold over one side of wrapper to form a half moon shape. Gently press edges with a fork to crimp edges. Repeat with remaining ingredients. Heat oil in a large skillet over medium high heat. Add 3 or 4 crab dumplings and fry, turning with tongs until lightly browned on all sides. Transfer to paper lined plate to drain off excess oil. Place dumplings in warm oven and repeat frying remainders. Serve crab Rangoon with duck sauce for dipping. Yield: 25 to 30 pieces Note: one can omit the hot peppers and hot sauce if desired. Note *: if wonton wrappers are already circular, no need to cut out with cookie cutter

Crab Rangoon 3


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keyword: rangoon
ethnicity: chinese
recipes for seafood
recipes by butterflydog
Email Address:
(posted April 15, 2007)

1/2 small red
onion
2 Tbs pickled pepper slices
4 ounces
cream cheese room temperature
1/2 tsp
salt
1/4 tsp black pepper
1 tsp
hot sauce or to taste
1 pound
crab claw meat ( picked over to remove shells )
30, 6 x 6 inch wonton wrappers*
vegetable oil to
fry
Duck
sauce

In
food processor pulse onion and peppers till fine diced. Add
cream cheese, salt, pepper, hot sauce and pulse to combine mixture . Place in bowl and blend in crab meat well. Set aside.

Using a large
biscuit or
cookie cutter, cut a circle from wonton wrappers. Place one tablespoon of crab mixture in center of circle. Wet fingers and wet edges of wrapper. Then fold over one side of wrapper to form a half moon shape. Gently press edges with a fork to crimp edges. Repeat with remaining ingredients. Heat oil in a large skillet over medium high heat. Add 3 or 4 crab dumplings and fry, turning with tongs until lightly browned on all sides. Transfer to paper lined plate to drain off excess oil. Place dumplings in warm oven and repeat frying remainders. Serve crab Rangoon with duck sauce for dipping.

Yield: 25 to 30 pieces

Note: one can omit the
hot peppers and hot sauce if desired.

Note *: if wonton wrappers are already circular, no need to cut out with
cookie cutter


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