Absolutely! Here’s a delightful recipe for Madame Wong’s Crab Rangoon, straight from the beloved “Madame Wong’s Long-Life Chinese Cookbook.” 🥢
This recipe is a cherished appetizer that’s perfect for any occasion, whether you’re hosting a gathering or simply craving some delicious bites. The best part? You can make a batch, freeze them, and enjoy them whenever the craving strikes by reheating them in a hot oven. 🦀🥟
Madame Wong’s Crab Rangoon
Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 32 appetizers
- Cuisine: Chinese, Asian
- Category: Lunch/Snacks
- Keywords: Crab, Cheese, Chinese, Asian, Brunch, < 60 Mins, Deep Fried, Small Appliance
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/2 | Cream Cheese |
| 8 | Crab |
| 1/8 | Tabasco Sauce |
| 1/4 | Worcestershire Sauce |
| 1 | Garlic Clove |
| 1 | White Pepper |
| 1 | Package Wonton Wrappers |
| 1 | Mustard Powder |
| 32 | Cold Water |
| 2 – 4 | Egg Whites (for sealing) |
Instructions
- Prepare the Filling:
- In a food processor, combine the cream cheese, Tabasco sauce, Worcestershire sauce, minced garlic clove, and white pepper.
- Pulse the ingredients until well mixed and creamy. If you don’t have a food processor, simply mix the ingredients thoroughly in a bowl.
- Assemble the Crab Rangoon:
- Lay out the wonton wrappers on a clean, dry surface.
- Place a small amount, about 1/2 tablespoon, of the cream cheese mixture in the center of each wrapper.
- Brush the edges of the wrapper with egg white to help seal the Rangoon.
- Fold the wrapper in half to form a triangle, pressing the edges firmly to seal.
- Deep-Fry the Crab Rangoon:
- In a wok or deep-frying pan, heat oil to 375°F (190°C).
- Carefully add the crab rangoon triangles in batches, being cautious not to overcrowd the pan.
- Fry for about 2 minutes or until they turn golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Make the Mustard Sauce:
- In a small bowl, mix mustard powder with cold water.
- Stir slowly until it forms a smooth paste.
- Allow the mustard sauce to sit for about 15 minutes before serving to let the flavors meld.
- Serve and Enjoy:
- Plate your crispy Crab Rangoon on a serving platter.
- Serve them warm with the prepared mustard sauce for dipping.
- Garnish with chopped green onions or sesame seeds for an extra touch of flavor and color.
Tips for Success
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Freezing Instructions: If you want to freeze the Crab Rangoon for later enjoyment, place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a sealed container or freezer bag. When ready to eat, reheat in a preheated oven at 375°F (190°C) for 8-10 minutes, or until heated through.
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Variations: Get creative with the filling! Add a dash of soy sauce for extra umami, finely chopped green onions for freshness, or a sprinkle of sesame seeds for a nutty flavor.
-
Crab Substitutes: If you don’t have crab on hand, you can use imitation crab sticks, canned crab meat, or even finely diced shrimp or cooked chicken as tasty alternatives.
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Wonton Folding: Experiment with different folding techniques for your wonton wrappers. Try folding them into simple triangles, envelopes, or even mini purses for a fun presentation.
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Make-Ahead: You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. When ready to assemble, simply follow the steps for filling and frying.
Nutritional Information (Per Serving):
- Calories: 188.3
- Total Fat: 17.1g
- Saturated Fat: 3.7g
- Cholesterol: 11.5mg
- Sodium: 128.4mg
- Total Carbohydrates: 5.8g
- Dietary Fiber: 0.6g
- Sugar: 0.2g
- Protein: 3.4g
Madame Wong’s Crab Rangoon is sure to become a favorite in your recipe collection, loved by family and friends alike. Whether served as an appetizer at a party or enjoyed as a tasty snack, these crispy, creamy delights are always a hit! 🎉✨
