Tuesday, January 25, 2011

Cheater's Crab or Smoked Salmon Rangoon

Crab Rangoon (or)  Smoked Salmon Rangoon
As shared from the kitchen of  Mari's ~Once Upon a Plate

You can make these simply folded into a triangle shape (Cheater's version), or shaped into the original traditional won ton shape.

8 ounces fresh crab meat, drained and chopped, OR 6 ounces smoked salmon, chopped
4 ounces cream cheese, room temperature (or 8 ounces if you prefer creamier)
1 or 2 green onions (scallions), both white and green parts, thinly sliced
1/2 teaspoon A-1 Steak Sauce, or 1/2 teaspoon Worcestershire sauce, or 1/2 teaspoon fresh lemon juice (or more to taste.)
1/4 to 1/2 teaspoon garlic powder (or 2 minced garlic cloves)
1 package square won ton wrappers
small dish of water for sealing the filled won tons OR 1 beaten egg if folding the traditional way (see below.)
oil, for frying*

To serve:
Chinese mustard
Chinese red sauce
Optional for the crab version, Sweet Thai Chili Sauce

*Enough oil for deep frying if won tons are folded the traditional way,
or less if shallow frying ~ if folded into the flat, triangular shape.

Combine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic.

Simple version (triangle shape): Place about 1/2 teaspoon of the crab or salmon mixture into center of won ton wrapper; wet fingertip in water, run across 2 sides of the won ton wrapper square, fold square over to form triangle. Then fry as below.

For traditional won ton shape
: Follow method above, then lightly brush the center of the triangle with a bit of beaten egg. Bring opposite corners together and press gently, so filling will be stay put.

To fry: Place oil in wok or deep pan for the traditional shaped won tons ~ Or heat oil in frying pan to the depth of about 1-inch for the triangular version. Heat oil to 375 degrees (F) ~ medium high heat.

To assure the proper temperature, fry one crab or salmon puff and adjust heat up or downwards if necessary. Fry remaining puffs until lightly golden brown. This usually takes 2 to 3 minutes if your heat/flame is adjusted correctly. Drain well and serve hot with dipping sauce of your choice.

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