I have to admit, I had no idea that after doing a bit of research, Crab Rangoons have been on the menu of Trader Vic's, which is a "polynesian-style" restaurant located in San Francisco since 1956. Although allegedly derived from a Burmese recipe, Victor Bergeron, founded Trader Vic's and is supposedly the first to create this tasty appetizer in the US. This makes sense, because most east and southeast Asian cuisine would never contain cheese based products, let alone cream cheese.
Regardless, this american based appetizer provides a delicious mix of a crunchy outside shell, with a creamy, flavorful interior. (One of my guilty pleasures*) This provides a satisfying full 360 degree flavor on your taste buds that you will find yourself going back for seconds or thirds.
*Pairs nicely with a bubbly dry wine, like Prosecco or try with a Sapporo or Tsingtao beer.
Crispy Crab Rangoons provided by #cookingwkara
*Watch this video for quick step-by-step cooking instructions
Crispy Crab Rangoons- creamy-crunchy appetizer, full of delicate flavor all in one little bite
Crab Rangoon
Ingredients:
>2 green onions diced
> 3 cloves of garlic minced
>2 teaspoons of soy sauce
>1/2 teaspoon of ground pepper (coat the top to mix)
>1/4 teaspoon of ground ginger
>1 teaspoons of Worcestershire sauce
>1 cup of imitation crab meat OR use real crab meat
(*In this recipe I used imitation because crab affects my stomach)
>6 oz of reduced far cream cheese
>21-25 won ton wrappers (I used vegan based won-ton wrappers called, #nasoya)
*I highly recommend this product and also for short cuts for ravioli based dishes
> (In a separate bowl)- crack 2 egg whites that will be used to coat the outside of the won ton wrapper
>(In a separate cup)- add a 1/4-1/2 cup of water that will be used to lightly seal the won tons once filled
General directions:
1) Preheat air fryer to 330 degrees.
2) In a medium bowl, dice up garlic, green onion and mix.
3) Add soy sauce and Worcestershire sauce and stir.
4) Add crab meat or imitation crab, along with cream cheese and add to spices. mix thoroughly and mash with a fork as needed
5) Next, add in the ginger and then coat with pepper. Mix thoroughly in bowl. Now you are all set for the filling to add to the won tons
6) In a separate dish crack 2 egg whites and whisk. This will be used to coat the outside of the Crab Rangoon.
7) In a separate cup add water, which will be used to seal the won ton's
8) Next, add approximately 1 teaspoon of crab mixture on each won ton. This part is important: when the won ton wrapper is laying flat, slightly outline with a small amount of water. (I outlined with just one finger, approximately a drop of water.) Once you do this, pull opposite corners together, and start by sealing one side, making sure when you get to the last side, you push all the air out of one corner, then fully close. (If you don't follow this step, your won tons may explode).
9) Lightly brush both sides of the won ton with a brush of egg white. Spray olive oil on the rack you place it on, to avoid sticking. Place in the fryer on one side for 7 minutes. Then flip over and cook on the opposite side for 6 or 7 minutes
10) Place on a serving dish, with your favorite dipping sauce.
I recommend using: #worldharbors #sweetchilimarinade Serve right away. #Voila Enjoy these Crispy Crab Rangoon's Brought to you by #cookingwkara
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